Crispy Maple-Sriracha Chicken with Pineapple-Cilantro Salsa
This quick and easy chicken recipe features a delightful balance of sweet and spicy flavors, topped with a refreshing pineapple-cilantro salsa. Perfect for busy weeknight dinners, it brings a unique twist to your table with its vibrant presentation and bold taste.
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Begin by preheating your oven to 400°F (200°C). In a mixing bowl, combine 1/4 cup of maple syrup, 2 tablespoons of Sriracha sauce, and 1 tablespoon of soy sauce to create a marinade.
Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring they are well coated, and let them sit for 10 minutes.
While the chicken marinates, prepare the pineapple-cilantro salsa by dicing 1 cup of fresh pineapple and mixing it with 1/4 cup of chopped fresh cilantro, the juice of 1 lime, and a pinch of salt.
Line a baking sheet with parchment paper and place the marinated chicken thighs on it, reserving the marinade.
Bake the chicken in the preheated oven for 20 minutes, brushing it with the reserved marinade halfway through.
While the chicken is baking, cook 1 cup of jasmine rice according to package instructions. Once the chicken is cooked through and has a crispy exterior, remove it from the oven and let it rest for 5 minutes.
Serve the chicken over a bed of jasmine rice, topped with the pineapple-cilantro salsa for a burst of flavor and color.
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