Sriracha Chicken

Name: Sriracha Chicken
Ingredients: 6 chicken thighs skin on; 4 skinless chicken breasts; 2 cloves garlic coarsely chopped; 1 teaspoon ginger paste; 3 tablespoons olive oil divided; 3 tablespoons Sriracha; 1 tablespoon rice wine vinegar; 1/2 tablespoon sugar; 1/2 tablespoon fish sauce; 1 teaspoon black pepper; 2 teaspoons kosher salt divided; 2 limes quartered; 2 tablespoons fresh cilantro for garnish

13 ingredients

12 steps

Ingredients

6 chicken thighs skin on
4 skinless chicken breasts
2 cloves garlic coarsely chopped
1 teaspoon ginger paste
3 tablespoons olive oil divided
3 tablespoons Sriracha
1 tablespoon rice wine vinegar
1/2 tablespoon sugar
1/2 tablespoon fish sauce
1 teaspoon black pepper
2 teaspoons kosher salt divided
2 limes quartered
2 tablespoons fresh cilantro for garnish

Directions

1

Preheat oven to 450 degrees.
2

Season chicken with salt and pepper.
3

Heat oil in a cast iron skillet on high heat.
4

Heat to the smoking point but not smoking.
5

Arrange chicken thighs skin side down and breasts
6

Cook for 2 minutes and reduce heat to medium high.
7

Cook for another 12 minutes.
8

In a bowl, prepare the marinade including garlic, ginger, 2 tablespoons olive oil, Sriracha, rice wine vinegar, sugar, fish salt and 1 teaspoon each salt and pepper.
9

Transfer chicken to marinade and coat well for 5 - 10 minutes.
10

Return chicken to cast iron skillet skin side up and cook for 20 - 25 minutes.
11

Brush the marinade on the chicken about 15 minutes through the cooking.
12

Let rest for a few minutes and garnish with the limes and cilantro.