Today’s recipe is brought to you by Simmy, Dinners With Dan‘s newest featured contributor!
Up to this point, the recipes that have been posted on Dinners With Dan have been relatively quick – they have been recipes you can put together easily at night when you come home at the end of the day. Well, there are plenty of recipes that take a lot more time and preparation, and that are quite rewarding to make! Once a month, Simmy is going to be posting a recipe that takes a little bit more time, or a little bit more work – as Simmy likes to call it, “Your Monthly Food Project.” For her first recipe, she’s kept the concept and ingredients simple, but she’s added in the added dimension of time. I can’t wait to try this recipe, and I hope you can’t wait to either!
On a recent Sunday, as I was scouring the internet for my next food project, I decided I wanted both roasted chicken and something with Asian flavors. So I decided to make my own Asian roasted chicken.
I had no idea that my experiment would turn out so deliciously. This was a great complement to a spinach salad I had for lunch the next day, and also goes well with some broccoli (or any veggie of your choice) or with some good ole rice.
Here is the full recipe:
What You’ll Need:
- 1 (4 to 5 lbs) chicken
- ¼ cup dark brown sugar
- 2 chopped garlic cloves
- ½ cup soy sauce
- ¼ cup of butter or ½ stick of butter
- 2 TBSP sriracha
- ½ cup sweet and spicy sauce
- ½ cup butter or 1 stick of butter
- 2 TBSP sriracha
How To Make It:
Mix the brown sugar, soy sauce, sriracha, chopped garlic, and butter. Pour that mixture all over the chicken and marinade for 12 to 24 hours. I do this in a large Ziploc bag – that way I do not have as many dishes to clean up.
Later that day/the next day, preheat your oven to 400. Then mix the sriracha, sweet and spicy sauce, and butter. Put that on the chicken and roast for 1.5 hours.
You’ll know the chicken is done when the outside is nice and golden brown, but use a meat thermometer to make sure that it is cooked to 165 degrees.
Let rest for 30 minutes before cutting into the chicken.
- I like my food spicier than most, so I normally double the sriracha. (That’s right I use a ½ cup on my Asian Roasted Chicken.)
- Don’t be afraid to add your own flair to this recipe. For instance – you could add ginger, green onions, sesame oil (instead of butter) or use honey/agave instead of brown sugar. There are no rules. Except – you do want to make sure that your chicken is cooked to 165 degrees Fahrenheit. That is a rule.
Thanks so much for this recipe, Simmy!
Until next time, happy cooking!