Honey Sriracha Chicken Legs
with Basmati Rice and Green Beans
Do you like a little spicy with your sweet? Then you’re gonna love the sticky sauce that’s on this chicken. Honey and sriracha are a power duo, combining the hot sauce’s kick with finger-licking-good, glaze-like deliciousness. Because those flavors are the main attraction, we’re keeping the green beans and rice on the simple side (although we think they’re jealous of the action going on elsewhere on the plate).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
2 unit
Scallions
16 ounce
Chicken Legs
½ cup
Basmati Rice
2 tablespoon
Soy Sauce
(ContainsSoy, Wheat)2 tablespoon
Honey
4 teaspoon
Sriracha
1 tablespoon
Sesame Oil
6 ounce
Green Beans
Not included in your delivery
1 teaspoon
Vegetable Oil
Salt
Pepper
2 tablespoon
Butter
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.
Pat chicken dry with paper towels and season all over with salt and pepper. Place on a baking sheet. Roast on top rack until browned and cooked through, 28-32 minutes total. (We’ll add the green beans after 20 minutes.)
Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
In small microwave-safe bowl, combine soy sauce, honey, and sriracha to taste. Cover with a paper towel and microwave until slightly thickened, 30 seconds to 1 minute. Remove from microwave and stir in sesame oil.
Once chicken has roasted 20 minutes, remove sheet from oven; push chicken to one side, if necessary. Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a separate baking sheet and roast on middle rack.) Return to oven until green beans are tender and chicken is cooked through, 12-15 minutes. In the last 3-5 minutes, remove chicken from oven and spread tops with half the glaze. Return to oven until glaze is tacky, 3-5 minutes more.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between plates. Brush chicken with remaining glaze and place on top of rice with green beans to the side. Garnish with scallion greens and serve.