Sriracha chicken w. barley (serves 2-3)

This came out of what I had in the pantry and fridge today, was good enough to post here:

6 skinless/boneless chicken thighs
4 Tablespoons Sriracha sauce (
https://en.wikipedia.org/wiki/Sriracha_sauce )
2 Tablespoons olive oil
1 Tablespoon of McCormick's Sweet & Smoky grillmates rub (or similar spice mix, sweet, smoky, hint of cinnamon)
1 Tablespoon maple syrup
1/2 Teaspoon salt
Pepper to taste

Put all of the above in a ziplock bag (or use your vacuum sealer for bonus points), mix it around until everything is mixed and chicken is covered completely.

Squeeze as much air out of the ziplock bag as you can and let it marinade in the fridge for a couple of hours.

Dump the contents of your bag into a caserole dish, get as much of the marinade out as you can and make sure the chicken is all covered.

Put it in your oven at 350 degrees for about 45-60 minutes, or until the internal temperature of the meat is ~170-180F and the juices run clear.

In the meantime make about 3 cups of cooked barley (follow instructions on bag on how to get 3 cups when done! ), you can add some herbs or spices to the water if you want, definitely add salt.

Serve the chicken on a bed of barley, use the juices from the chicken to flavor the barley (as much or little as you like.)