Sriracha Roasted Chicken Breast. Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely. Rub Sriracha all over the chicken breasts and arrange into a rimmed baking dish.

Transfer chicken breasts to a lightly greased baking dish. Pour Honey-Sriracha Sauce over the chicken; cover and bake. Add wine to the skillet and coat chicken with another third of the sauce. You can have Sriracha Roasted Chicken Breast using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sriracha Roasted Chicken Breast

Prepare 2 of chicken breasts; bone-in.
You need 2 tsp of McCormick Sriracha powder.
Prepare 1 tsp of ground coriander.
It's 1 tsp of garlic powder.
It's 1 tsp of onion powder.
It's 1 of salt and black pepper; to taste.
It's 1 of peanut oil; as needed.

Coat chicken with remaining sauce before serving. Season chicken with salt and pepper, to taste. Place chicken in a baking dish. Pour maple-Sriracha mixture over the chicken; turn and coat thoroughly.

Sriracha Roasted Chicken Breast step by step

Toss with enough peanut oil to cover. Season with dried spices except salt. Marinate in fridge for 4-48 hours..
Give each breast a dab of peanut oil being careful not to take the spices off. Add salt..
Roast at 350° for approximately 40 minutes or until thermometer reaches 165°.
Variations; Thyme, basil, oregano, cilantro, ginger, lime, pineapple juice, coconut, vegetable oil, mango, sugar.

Mix garlic, sriracha, salt, and pepper together in a bowl; add chicken breasts and turn to coat. Heat oil in a skillet over medium heat. For the Sriracha chicken I wanted to first create the perfect marinade. Both my mom and grandmother swear by mayonnaise as the ultimate meat tenderizer and after making baked pork chops and oven roasted chicken dozens of times over the years I wholeheartedly agree with them. Something about mayonnaise just works to ensure meat and poultry products never dry out and are always moist.