Description

A spicy and flavorful Firecracker Chicken Bake featuring boneless, skinless chicken breasts coated in a tangy, sweet, and spicy sauce made with garlic, ginger, soy sauce, brown sugar, red pepper flakes, and hot sauce. Perfectly baked to juicy perfection and garnished with fresh green onion and parsley, this dish is a quick and delicious meal that pairs wonderfully with rice or roasted vegetables.

Ingredients

Scale

Chicken

4 chicken breasts (boneless and skinless, about 1 1/2 lbs)

Firecracker Sauce

3 cloves garlic (minced)
1 teaspoon ginger (fresh, chopped)
1/4 cup olive oil
1/4 cup soy sauce (low sodium)
2 tablespoon brown sugar (packed)
1 teaspoon red pepper flakes
1 tablespoon hot sauce (such as Sriracha)
1 teaspoon black pepper (ground)

Optional Garnish

1 green onion (chopped)
1 tablespoon parsley (fresh, chopped)

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Instructions

Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot and ready for baking the chicken.
Make Sauce: In a small bowl, whisk together the garlic, ginger, olive oil, low sodium soy sauce, brown sugar, red pepper flakes, hot sauce, and black pepper until the sauce is well combined.
Prepare Chicken: Place the chicken breasts in a 9×13-inch baking dish. Pour half of the sauce over the chicken and brush it evenly over the entire surface. Flip the chicken breasts over and pour the remaining sauce over the top, ensuring both sides are thoroughly coated.
Bake Chicken: Transfer the baking dish to the preheated oven, uncovered, and bake for 25 minutes. Check for doneness by ensuring the chicken is opaque all the way through and reaches an internal temperature of 165 to 170 degrees Fahrenheit using an instant-read thermometer.
Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes to allow the juices to redistribute. Garnish with chopped green onion and parsley if desired. Serve with your favorite side dish such as rice, slaw, or roasted vegetables.

Notes

Adjusting Spice: Reduce red pepper flakes and hot sauce for a milder version or double for more heat.
Chicken Options: Chicken breasts cook fastest, but you can use thighs or drumsticks; they will require additional cooking time. Always ensure internal temperature reaches 165°F.
Make Ahead: Prepare the sauce and marinate the chicken up to one day in advance. Bake directly from the refrigerator, adding 5 extra minutes to cooking time.
Freezing: The dish can be frozen baked or unbaked for up to 3 months. Thaw overnight in the fridge and reheat in the oven for best results.
Serving Idea: Serve with rice, coleslaw, or roasted vegetables to complement the sticky-sweet spicy sauce.