I am a notoriously slow cook when it comes to prep work. Most dinners take me at least 1.5 hours from start to finish. But my husband noticed that this recipe only took me about 45 minutes to make! (I did trim the chicken the day before.)
The main thing I would change about this recipe is the amount of sriracha. You really only need about a teaspoon, or else it becomes a bit overpowering. If you're a fan of spicy food, specifically sriracha, maybe use a half-tablespoon or so. The full tablespoon would've been, well… YIKES; thankfully I had the foresight to work with just half that.
