I’ve experimented with various Sriracha chicken recipes, using honey, maple syrup, and even plain sugar. However, I often found the sweetness overpowering, leaving a too-sweet aftertaste. In my latest version, I’ve struck the perfect balance by incorporating orange marmalade. It offers a sweet flavor that doesn’t overwhelm, allowing the Sriracha’s spice to shine through.
What I love most about this recipe is its simplicity and convenience. With just five ingredients and no need for browning or pre-cooking, everything goes straight into the slow cooker. And in just four hours, you’ll have a delicious dish ready to enjoy.
Ingredients:
2 pounds boneless, skinless chicken thighs
1 cup all-purpose flour
1 cup orange marmalade
1/4 cup Sriracha sauce
Juice of 2 limes
Instructions:
Begin by coating the chicken thighs in all-purpose flour, shaking off any excess.
In a separate bowl, mix together the orange marmalade, Sriracha sauce, and lime juice.
Place the floured chicken at the bottom of a 6-quart slow cooker.
Pour the marmalade and Sriracha mixture over the chicken.
Cover the slow cooker with its lid and cook on low for 4 hours. Stir once or twice during cooking to ensure the chicken is fully coated in the sauce. The chicken should be tender and have a nice orange hue when it’s ready.
Once cooked, plate and serve this delightful dish!
