This was a big hit in my house and I'm pretty sure I even forgot a step by accident. I'll make this one again as an easy-overnight-marinade-throw-in-oven dish. Rosemary and Sriracha are great together!
Crispy Sriracha Chicken
1/4 cup plain Greek Yogurt
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp chopped fresh rosemary
2 tbsp sriracha
2 tsp minced garlic
salt & pepper to taste
2 boneless, skinless chicken breasts
In a large bowl, combine all ingredients but chicken, mix well. Place chicken breasts and a large resealable plastic bag and pour marinade over. Seal bag and refrigerate 2-4 hours or overnight. Preheat oven to 375F. Place chicken in a greased baking dish and and pour extra marinade over it. Bake chicken 40-45 minutes, until cooked through. Turn broiler to high and cook chicken until crispy and golden brown, about 5 minutes.
I think I forgot to broil the chicken. By the time it was finished baking, it was late and we were hungry. Either way, it was tasty!