I’ve experimented with various Sriracha chicken recipes, each blending the heat of Sriracha sauce with different kinds of sweetness—honey, maple syrup, and even plain sugar. However, none truly captivated me. The spiciness was enjoyable, but the sweetness often dominated, leaving an overly sweet aftertaste. In my quest for balance, I’ve discovered the perfect solution: marmalade. Its sweetness is refined, enhancing the dish without overwhelming the palate, and it allows the Sriracha’s fiery character to shine through.
What truly sets this recipe apart isn’t just its clever use of marmalade or its simplicity, but the effortless preparation. This dish marvelously requires only five ingredients and skips any preliminary steps like browning or precooking—just mix and let the slow cooker do its magic. The result, ready in just four hours, is a testament to the beauty of simplicity in cooking.
Servings: 6
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours, 5 minutes
INGREDIENTS
2 pounds boneless, skinless chicken thighs
1 cup all-purpose flour
1 cup orange marmalade
1/4 cup Sriracha sauce
Juice of 2 limes
INSTRUCTIONS:
Begin by lightly coating the chicken thighs in all-purpose flour, tapping off any excess.
In a different bowl, whisk together the orange marmalade, Sriracha sauce, and lime juice until well combined.
Arrange the chicken in a single layer at the bottom of a 6-quart slow cooker.
Gently pour the marmalade-Sriracha mixture over the chicken, ensuring each piece is evenly coated.
Secure the lid on the slow cooker and set to cook on low for 4 hours. A mid-cook stir isn’t necessary but can help to evenly distribute the sauce.
Once cooked, the chicken will be tender, infused with a beautiful orange hue, and ready to serve.
This Sriracha chicken recipe is more than just a meal; it’s a seamless blend of spicy and subtly sweet flavors that promises satisfaction with minimal kitchen effort. Perfect for those seeking a deliciously different take on a classic favorite.
