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Carrot And Sriracha Marinated Chicken

Carrot And Sriracha Marinated Chicken Drumsticks with Salsa

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The marinating time ensures that the chicken is well flavoured and tender once roasted. Delicious!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 40 mins
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Marinated Chicken

1 C (250 ml) Rugani Carrot and Pineapple Juice
3 Tbsp (45 ml / 60 g) honey
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) Sriracha sauce
8 (800 g) free-range chicken drumsticks

Salsa

1½ C (375 ml / 270 g) cocktail tomatoes, halved
1½ C (375 ml / 270 g) cucumber, diced
¾ (100 g) red onion, finely chopped
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) lemon juice
salt and pepper

Marinated Chicken

Whisk the juice, honey, soy sauce and Sriracha sauce together. Pour it into a large Ziploc bag; add the chicken and leave to marinade in the fridge for at least 40 minutes or overnight.

Pre-heat the oven to 200 °C. Add the chicken with the sauce to a baking dish and roast for 45 minutes.

Salsa

Combine all of the ingredients and season to taste. Top each portion of chicken with some salsa and scatter a bit of coriander on top.

TIP:  For a non-spicy version replace the Sriracha with tomato sauce.