recipe: thai spicy chicken

i think Monday was the only night this week that i peeled myself away to from my desk to cook anything... i can't even remember 100% what i added here, just whatever thai-ish & spicy ingredients that seemed like they would play nicely (and an attempt at coconut sauce which didn't play out well). served with a pre-prepared coconut almond basmati rice (would be nice if i made it, but no time!). 

ingredients list:

- 4 chicken thighs, skins removed

sauce shout out!

- 2 tsp Sriracha sauce

- 2 tbsp Thai Chili Roasted Garlic Sauce (Central Market)

- 2 tbsp hoisin sauce

- 1 tbsp minced ginger

- 3 cloves garlic, minced

- 1.5 tsp cumin

- 1 tsp tumeric

- 1 tbsp lemon juice

- 1/2 tsp salt

- 1/2 tsp pepper

to make: place all ingredients in a small bowl except the chicken. mix in chicken, marinating for an hour+ if desired. preheat oven to 350 degrees, and cook for 45 min - 1 hour, until chicken is fully cooked through. serve!

***

this chicken had a ton of spice from the Sriracha - since it was a 5 minute throw together i was pleasantly surprised by it. i didn't let it marinate but the flavor was alllll up in it - YUM! what i had attempted for the sauce was simmering coconut milk with cumin & dried chilies... i ran out to the gym while the chicken was baking/sauce was simmering (kyle watched it, i'm not burning my house down)... but when i got back the sauce was super thin, not the magical cream sauce i was hoping for. i guess i didn't think that one through... nor did i have time to play with it. so it didn't become a spicy chicken + sweet cream sauce dish, but it was still yum (the sauce basically ran into the rice which worked out well for the rice). 6******.