Name: Sriracha Chili Sauce
Brand: Kitchen Garden Farm

The Small Batch 25 · No. 23 of 25

No.23Photo: Kitchen Garden Farm
Sauces and heat

Sriracha Chili Sauce

From Kitchen Garden Farm · Sunderland, Massachusetts · @kitchengarden.farm

Tim Wilcox and Caroline Pam grow vegetables on a farm in the Connecticut River valley in western Massachusetts. Their sriracha is made from several kinds of red chilies grown right there, fermented for weeks, then cooked and puréed. It's fresher and fruitier than the rooster, and certified organic.

Sriracha from an actual farm, and you can taste the peppers. Brushed on roast chicken with honey, it's a weeknight hero.

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Cook with it
Sriracha honey roast chicken thighs
50 min · serves 4 · Crisp-skinned thighs glazed in the last ten minutes with farm sriracha, honey and lime so it caramelizes without burning.
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You need
- 2 lb (900 g) bone-in, skin-on chicken thighs (about 6)
- 1½ tsp kosher salt
- 3 tbsp Kitchen Garden Farm Sriracha
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 garlic clove, grated
- 2 scallions, sliced
- 1 tsp sesame seeds
- Rice, to serve
How to make it
1. Heat the oven to 425°F (220°C). Pat the thighs dry and season all over with the salt.
2. Set them skin side up on a sheet pan and roast 25 minutes.
3. Meanwhile, whisk the sriracha, honey, soy sauce, lime juice and garlic together.
4. Brush the glaze generously over the chicken and roast 10 to 15 minutes more, until sticky and the thickest part reaches 175°F (80°C).
5. Spoon over any glaze from the pan, scatter scallions and sesame seeds, and serve with rice.
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