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Honey Sriracha Chicken Marinade. Paleo. Gluten Free. Clean Ingredients. Cook in the stove or on the grill!
Begin by mixing the Sriracha, coconut aminos, honey, grated ginger root and salt in a bowl until well combined. Set aside.
Use a fork to puncture each chicken leg (or whatever part you are using) 4 to 6 times.
Use 2 gallon-size ziplock bags and place half of the chicken and half of the marinade in each. Seal and toss until chicken is well coated. Refrigerate and marinate for 8 to 24 hours.
Arrange the chicken on each rack so that there is ample space between them (to get crispy!).
Cook for 25 minutes. Remove trays from oven, turn chicken and rotate trays when you place them back in. Cook for an additional 20 minutes and remove both trays. Set oven to broil and place one tray in at a time on the oven rack that is set closest to the broiler (in my oven the broiler is at the top so this would be the 2nd position rack). Broil for 5 minutes, remove and repeat with remaining tray. Let cool for a couple minutes, serve and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.