Firecracker Chicken

Transform plain chicken into a flavorful feast with a spicy marinade that balances sweet and savory for a delightful weeknight meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts, boneless and skinless (about 1 1/2 lbs) Feel free to swap with thighs for added juiciness.
3 cloves garlic, minced Use garlic powder in a pinch (1 teaspoon).
1 teaspoon ginger, fresh, chopped Ground ginger can substitute, but fresh is preferred.
1/4 cup olive oil Avocado oil works well too.
1/4 cup soy sauce, low sodium Tamari is an excellent gluten-free option.
2 tablespoons brown sugar, packed Honey can be a natural alternative, but use slightly less.
1 teaspoon red pepper flakes Adjust to your preference for spice level.
1 tablespoon hot sauce (such as Sriracha) Any hot sauce will do, but choose one that you like.
1 teaspoon black pepper, ground Freshly ground is always best.

Optional Garnishes

1 piece green onion, chopped Brightens the presentation.
1 tablespoon parsley, fresh, chopped Try cilantro for a different flavor twist.

Method

Preparation

Preheat your oven to 450 degrees F.
In a small bowl, whisk all the sauce ingredients together until well combined.
Place chicken in a 9×13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the surface of the chicken.

Cooking

Flip the chicken breasts over and pour the remaining sauce over. Brush or spoon sauce from the pan over the chicken, ensuring full coverage.
Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes, or until the chicken is opaque and registers 165 to 170 degrees F on an instant-read thermometer.
Remove the chicken from the oven and let it rest for about 5 minutes before serving.

Notes

Serve Firecracker Chicken with jasmine rice or a green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Cool completely before freezing and thaw overnight in the fridge.