Sriracha Butter Chicken

• Sea Salt And Ground Black Pepper To Taste
• 4 Chicken Legs (or Boneless Chicken Thighs)
• 1/2 cups Butter, Divided
• 1/2 cups Sriracha Sauce, Divided

1. Preheat oven to 400 degrees F.
2. Sprinkle some sea salt and pepper onto the legs and place them in a shallow baking dish.
3. Melt half of the butter.
4. Once melted, add half of the Sriracha sauce to it and mix thoroughly.
5. Brush the melted butter mixture onto the legs with a pastry brush.
6. Mix the remaining butter (unmelted) and remaining Sriracha sauce together thoroughly, creating somewhat of an orange paste.
7. Again, with a pastry brush, brush the buttery orange paste onto the chicken legs, distributing evenly.
8. Add as much more Sriracha sauce as youd like/can handle.
9. Add a splash of water into the pan to keep the chicken from drying out and baste it from time to time as it bakes.
10. Bake for 30 minutes or until juices run clear.
11. I finished my legs off under the broiler (on low) for the last 2 minutes to get an extra crunch on the skin.
12. I never really keep the skin on, but I treated myself.

salt, chicken, butter, sriracha sauce

Taken from tastykitchen.com/recipes/main-courses/sriracha-butter-chicken/ (may not work)