Cilantro-Orange-Sriracha Chicken
Author: 
Recipe type: Entree, Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Juicy and golden oven-baked chicken drumsticks marinated in a flavorful medley of cilantro, garlic, orange juice and sriracha. Served with a cool cilantro yogurt and a quick turmeric rice, it makes for an unbelievably delicious meal.
You will need:
For the chicken,
  • Cilantro - ¼ cup, chopped
  • Ginger - 2 tbsp, finely chopped
  • Garlic - 2 tbsp, finely chopped
  • Orange juice - from 2 medium oranges
  • Sriracha sauce - 1-2 tbsp (as per heat desired)
  • Salt - to taste
  • Chicken drumsticks - 6
  • Oil - to brush on top
For the cilantro yogurt,
  • Cilantro - ½ cup, roughly torn
  • Yogurt - 2 cups
  • Salt - ½ tsp
For the turmeric rice,
  • Oil - 1 tbsp
  • Cumin seeds - ½ tsp
  • Turmeric powder - ½ tsp
  • Green peas - ¼ cup (fresh or frozen)
  • Cooked rice - 3 cups
  • Salt - ¾ tsp (or to taste)
How to:
For the cilantro-orange-sriracha chicken,
  1. Combine the marinade ingredients for chicken (cilantro through sriracha sauce) in a mixing bowl. Taste and season with salt as required. Dip the chicken drumsticks in the marinade. Using your hands, thoroughly coat the chicken with the marinade, getting some under the skin as well. Close the container tightly and refrigerate for a couple of hours or overnight.
  2. When ready to bake, pre-heat the oven to 400 deg.F. Set a baking rack over a rimmed baking pan and brush lightly with oil. Set the chicken pieces on the rack and dab lightly with oil.
  3. Bake for 30 minutes, then turn pieces over and bake for another 30 minutes or till juices run clear when poked with a knife. Finish by broiling for a minute or two to crisp the skin.
  4. Remove from oven and rest for 5-10 minutes.
  5. Serve with cilantro yogurt and turmeric rice.
  6. Prepare cilantro yogurt sauce and turmeric rice while chicken is baking. Recipes follow.
Cilantro yogurt sauce
  1. Blend the cilantro and yogurt till smooth. Season with salt. Refrigerate till use.
Turmeric rice
  1. In a large pan, heat oil on medium heat. Add cumin seeds and when they begin to crackle, reduce heat and add turmeric powder. This is done so as not to burn the turmeric powder.
  2. Immediately tip in the peas and rice and stir to coat everything in the turmeric sauce. Once heated through, season with salt and serve hot.
Notes:
1. You could grill this in an outdoor grill, but I am not familiar with the timings. If grilling drumsticks is something you usually do, feel free to proceed as always, basting the chicken in between with the leftover marinade.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/10/10/cilantro-orange-sriracha-chicken/