MILD BAKED SRIRACHA CHICKEN Sriracha Salt
1. Wash and pat dry chicken pieces.
2. In a large bowl, combine EVOO, lime juice, Sriracha Salt and onions. Add chicken thighs and toss to coat. Cover and refrigerate for at least an hour.
3. Preheat oven to 400 ⁰F. Place chicken in a large oven proof pan and pour the onion/marinade on top. Bake 25 minutes, then broil for an additional 5 minutes or until the tops brown and start to crisp.
4. Remove from over, garnish with cilantro.