Savory Maple-Sriracha Glazed Baked Chicken with Ginger-Lime Quinoa
This unique baked chicken recipe features a delightful blend of sweet and spicy flavors, topped with a savory maple-sriracha glaze. Paired with a refreshing ginger-lime quinoa, it's perfect for busy weeknight dinners and sure to impress your family and friends.
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Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of sriracha, 1 tablespoon of soy sauce, and 1 teaspoon of minced garlic to create the glaze.
Place 4 chicken thighs in a baking dish and pour the glaze over them, ensuring they are well coated. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with 2 cups of water, 1 tablespoon of grated ginger, and the juice of 1 lime.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the quinoa is cooked, fluff it with a fork and stir in the zest of 1 lime and a pinch of salt.
When the chicken is done, let it rest for 5 minutes before serving. Serve the glazed chicken over a bed of ginger-lime quinoa, garnished with chopped green onions and lime wedges for an extra burst of flavor.
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