Two pounds boneless, skinless chicken thighs
One cup whole-purpose flour
One cup orange marmalade
one-fourth cup Sriracha sauce
Two limes’ worth of juice
Orders:
First gently cover the chicken thighs in all-purpose flour, tapping off any excess.
Whisk together the orange marmalade, Sriracha sauce, and lime juice until completely blended in another bowl.
Nest the chicken in a single layer in the bottom of a 6-quart slow cooker.
Over the chicken, gently pour the marmalade-Sriracha mixture so that every piece is equally covered.
Cover the slow cooker and set it on low for four hours. Though it’s not required, a mid-cook swirl helps the sauce to spread evenly.
The chicken will be tender after cooked, beautifully orange, and ready to eat.
This Sriracha chicken dish is more than just a dinner; it’s a perfect combination of mildly sweet and spicy tastes that promises gratification with no cooking involved. Perfect for anybody looking for a wonderfully unique interpretation of a beloved classic.
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