Chicken breasts can be dry and tasteless if not properly prepared. This recipe works to keep the kitchen moist and flavorful.
Even though this has the sriracha seasoning from Thailand, it really isn't too spicy. The heat is moderated by the honey and mostly you just pick up a bit of the garlic flavor. I would make it just the way it's shown below. If you do find it too much for your tastes, just reduce the amount used or limit the marination time.
I'm going to make mine using the sous vide today, as that water-bath method keeps food very moist. But this recipe will also work fine using a traditional oven or cook top technique. I'll give you instructions for both methods.
This recipe uses boneless, but skin on chicken breast halves. This can be hard to find in pre-packed chicken. I usually buy the bone-in variety and just cut out the little breast bone myself. You'll find this quite easy to do if you can't purchase them already boned.
2 tablespoons honey
4 tablespoons sriracha sauce
Juice of one small lime (about 2 tablespoons)
2 tablespoons cold, unsalted butter cut into small pieces
2 tablespoons butter (for browning)
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Instructions
Combine the honey, sriracha and lime juice to make a marinade. Place the chicken in a large zippered plastic bag or vacuum bag. Pour in the marinade, add the butter pieces, close tightly (or vacuum on the moist setting if using a vacuum bag) and place in the refrigerator for one hour. Turn once during marination.
Sous Vide method: Heat the water with the sous vide device to 140F (60C). Add chicken to the hot water in the sealed bag and push it down to the bottom. Cover and let cook 60 minutes. Can hold for 30 minutes longer as needed. Open the bag and remove the breasts, reserving the liquid. Melt the additional two tablespoons of butter in a large heavy skillet over medium-high heat. Add the breasts, skin side down and brown (about 3-4 minutes). Turn and brown 30 seconds more on the other side. Remove chicken to a cutting board and let rest. Pour the reserved marinade into the skillet and scrape up the brown bits stirring constantly until slightly reduced. Slice the chicken into pieces, plate and spoon the sauce over the chicken. Add salt and pepper to taste and garnish with fresh cilantro. Serve hot.
Oven method: Pre-heat your oven to 350F degrees. Remove chicken from the bag and reserve the liquid. In a flame-proof baking dish (safe for use on the stove top), place the chicken pieces skin side up. Bake for 20-25 minutes until the chicken reads 140F degrees on an instant read thermometer. Remove the dish to the cook top and over a medium heat, turn the chicken skin-side down and brown as necessary to get a dark crisp skin. Remove chicken to a cutting board and let rest. Pour the reserved marinade into the skillet and scrape up the brown bits stirring constantly until slightly reduced. Slice the chicken into pieces, plate and spoon the sauce over the chicken. Add salt and pepper to taste and garnish with fresh cilantro. Serve hot.
I'm going to make mine using the sous vide today, as that water-bath method keeps food very moist. But this recipe will also work fine using a traditional oven or cook top technique. I'll give you instructions for both methods.
This recipe uses boneless, but skin on chicken breast halves. This can be hard to find in pre-packed chicken. I usually buy the bone-in variety and just cut out the little breast bone myself. You'll find this quite easy to do if you can't purchase them already boned.
Sriracha Chicken Ingredients
4 skin-on boneless chicken breast halves2 tablespoons honey
4 tablespoons sriracha sauce
Juice of one small lime (about 2 tablespoons)
2 tablespoons cold, unsalted butter cut into small pieces
2 tablespoons butter (for browning)
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Instructions
Combine the honey, sriracha and lime juice to make a marinade. Place the chicken in a large zippered plastic bag or vacuum bag. Pour in the marinade, add the butter pieces, close tightly (or vacuum on the moist setting if using a vacuum bag) and place in the refrigerator for one hour. Turn once during marination.
Sous Vide method: Heat the water with the sous vide device to 140F (60C). Add chicken to the hot water in the sealed bag and push it down to the bottom. Cover and let cook 60 minutes. Can hold for 30 minutes longer as needed. Open the bag and remove the breasts, reserving the liquid. Melt the additional two tablespoons of butter in a large heavy skillet over medium-high heat. Add the breasts, skin side down and brown (about 3-4 minutes). Turn and brown 30 seconds more on the other side. Remove chicken to a cutting board and let rest. Pour the reserved marinade into the skillet and scrape up the brown bits stirring constantly until slightly reduced. Slice the chicken into pieces, plate and spoon the sauce over the chicken. Add salt and pepper to taste and garnish with fresh cilantro. Serve hot.
Oven method: Pre-heat your oven to 350F degrees. Remove chicken from the bag and reserve the liquid. In a flame-proof baking dish (safe for use on the stove top), place the chicken pieces skin side up. Bake for 20-25 minutes until the chicken reads 140F degrees on an instant read thermometer. Remove the dish to the cook top and over a medium heat, turn the chicken skin-side down and brown as necessary to get a dark crisp skin. Remove chicken to a cutting board and let rest. Pour the reserved marinade into the skillet and scrape up the brown bits stirring constantly until slightly reduced. Slice the chicken into pieces, plate and spoon the sauce over the chicken. Add salt and pepper to taste and garnish with fresh cilantro. Serve hot.
Comments
Post a Comment