Sriracha Brown Sugar Chicken

This reminds me of Spicy Honey-Brushed Chicken Thighs and Asian-Glazed Chicken Thighs. The heat builds up as you eat it (if you have fresh sriracha).

It was very good. However, the original picture shows chicken in a sauce. The way the recipe is written, you'll get a paste. Add 2 TBSP of chicken broth to it. We had with broccoli and rice.

Sriracha Brown Sugar Chicken

Photo by ALB

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Author: Sabrina Snyder

Ingredients
4 chicken thighs , boneless, skinless (used 1.75 pounds)
1/2 teaspoon garlic powder (or 2 cloves garlic - minced) (2 cloves)
1/2 cup light brown sugar , packed
3 tablespoons Sriracha Sauce
1 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
Add 2 TBSP non-fat chicken broth

Instructions
Pre-heat oven to 425 degrees.

Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.

Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add 1/2 cup water and whisk to loosen sauce, then pour over baked chicken).

Nutrition Information
Yield: 4 servings, Amount per serving: 242 calories, Calories: 242g, Carbohydrates: 27g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 948mg, Potassium: 327mg, Sugar: 27g, Vitamin A: 45g, Vitamin C: 7.3g, Calcium: 33g, Iron: 1.2g

8 Smart Points (my additions/subtractions at 4 servings)