Chicken Bake: Sriracha Chili Lime

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Okay. So to start this one off, I need to mention that I don't make the same exact version every time. I switch this one up often. That being said - the seasoning measurements are not going to be exact. If you realllyy need me to give specifics there, I can try and measure it out like a responsible adult next time and update the post.

Moving right along, this recipe is almost fail-prool. I have made it about 100 times and have yet to have a real failure on my hands. Which we all know still happens to be in the kitchen more often than I would like to admit.



THE INGREDIENTS:
  • 3 Chicken Thighs/13oz Chicken (This is also forgiving. I have used chicken breasts as well. I have also done this with more OR less chicken. Play around with it!)
  • ¼ Cup Mayo
  • ¼ Cup Sour Cream
  • ¼ Cup Grated Parmesan Cheese (Plus a little shakes for the top before you pop it into the oven)
  • 3.5oz Shredded Pepperjack Cheese (Play around with this as well. Different types of cheese, different amounts, etc)
  • Trader Joe's Chili Lime Seasoning to taste
  • Garlic Powder to taste
  • Trader Joe's Onion Salt (Regular onion powder works fine. I am just obsessed with this. I am also pretty heavy handed on this one)
  • Sea Salt to taste
  • White Pepper to taste
  • Sriracha to taste (Pretty heavy handed on this one as well. If you are a sriracha person like me just go nuts with this one so it will show through after the bake!)

THE PROCESS
  1.  Preheat your oven to 375. Then trim any excess fat from your chicken and set aside.
  2. In a medium mixing bowl combine Mayo, Sour Cream, Parmesan Cheese, Sriracha, and seasoning. Set aside.
  3. Butter a small/medium casserole dish (or brownie pan - whatever floats your boat)
  4. "Unfold" your chicken thighs, sprinkle some of your shredded cheese inside of each one, wrap them back up around the cheese to create a 'stuffed' chicken thigh.
  5. Place all of your stuffed thighs into the buttered casserole dish.  Top with remaining shredded cheese. 
  6. Smother each individual thigh with your creamy parmesan mixture. I like to make sure I get in between all of them and around the sides of the dish. (I believe this thicker mixture helps to lock in the moisture while it bakes. Really try to cover the whole chicken thigh if you can)
  7. Place casserole dish in the oven, set the timer for 60 minutes.
  8. Remove from oven & enjoy the cheesy goodness!

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