Hot-and-Sour Roast Chicken Thighs with Grilled Mushrooms

Spicy, tangy, and savory Asian-style flavors come together to turn chicken thighs and vegetables into a simple dinner with big taste. I used both a hot chile and hot sauce in the marinade to make sure there was plenty of heat, but if you prefer it milder, use half the amount of sauce and half a small jalapeno instead of a Thai or habanero chile.

Fresh Ingredients for the Marinade

There are several good hot chile sauces on the market, but few are as fiery and flavorful as Sriracha brand. Maybe it’s the sun-ripened chiles that go into it (as the label notes), but whatever the secret, it’s a great sauce to use as is, or as part of your own recipes. In this case, it combines well with the salty soy sauce, tart lime juice, and slightly sweet rice vinegar to make both a marinade and a sauce to roast with the chicken.

Sriracha

If you can’t find small portobello mushrooms (about 3 inches in diameter), opt for 2 larger ones and cut them into 1/2-inch-thick slices. Avoid using the smaller crimini or button mushrooms. All mushrooms shrink considerably when cooked, so start with larger ones when you’re grilling them as the main side dish. A simple toss with a little sesame oil, along with scallions and sliced chile, give great flavor to the vegetables.

Small Portobellos

Serves 2

Ingredients

For the Chicken

• 2 garlic cloves, finely chopped
• 1 red Thai or habanero chile, stemmed, seeded, and finely chopped
• 2 tbsp chopped cilantro
• 2 tbsp fresh lime juice
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hot sauce, such as Sriracha
• 2 tsp white sugar
• 4 skinless, bone-in chicken thighs
• olive oil, for oiling pan

For the Mushrooms

• 3 small portobello mushrooms
• 2 scallions, white and light green parts only, sliced in half crosswise, each half sliced lengthwise
• 1 red serrano or cayenne chile, stemmed and sliced into thin rings
• sea salt
• freshly ground black pepper
• sesame oil, for marinating and brushing

Preparation

For the Chicken

1. Combine the first 8 ingredients (through sugar) in a medium bowl. Whisk well to dissolve the sugar.

Hot-and-Sour Marinade for the Chicken

1. Place the chicken thighs in a sturdy, zip-lock bag and pour the marinade over them. Seal the bag and turn a few times to coat the chicken. Refrigerate at least 1 hour, turning the bag 2-3 times.
2. Preheat the oven to 400° F.
3. Rub a nonstick baking pan with olive oil and place the chicken thighs in it, with marinade clinging to the pieces. Pour the remaining marinade over the thighs.

Marinated Chicken Ready to Bake

1. Bake until tender and just cooked through, about 35 minutes, turning once halfway through.

For the Mushrooms

1. Remove the stems from the mushrooms. Use a spoon to gently scrape the gills from the underside. Slice each mushroom into 1/2-inch-thick slices.

Portobellos with Stems Removed

Portobellos with Gills Removed

1. Place the mushrooms, scallions, and chile in a medium bowl and drizzle with sesame oil. Season with salt and pepper and toss to combine.

Vegetables Prepped for Grilling

Vegetables Ready to Grill

1. Heat a cast-iron griddle (or cast-iron skillet) over medium-high heat and brush lightly with sesame oil.
2. Scatter the vegetables on the griddle and cook until tender and slightly charred, 8-9 minutes. (Turn the mushroom slices frequently to keep them from burning.)

Vegetables Ready to Grill

To serve, place 2 chicken thighs on each of 2 plates and divide the vegetables alongside.