Recipes Baked Sriracha Chicken Thighs 4.0 (1) 4 Reviews A healthy dose of Sriracha gives these bone-in chicken thighs an extra bump of flavor. Plus: More Delicious Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 2 pounds bone-in chicken thighs with skin Kosher or sea salt, to taste Fresh cracked black pepper to taste 3 tablespoons extra-virgin olive oil 1 tablespoon Sriracha, or to taste 1 teaspoon soy sauce 2 cloves garlic, minced Directions Preheat the oven to 375°. Line a baking sheet with parchment paper. Rinse the chicken and pat dry. In a large bowl, combine the olive oil, Sriracha, soy sauce and garlic. Toss the chicken in the marinade. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through. Rate it Print