Sriracha Chicken Recipe

Name: Sriracha Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 chicken thighs skin on, 4 skinless chicken breasts, 2 cloves garlic coarsely chopped, 1 teaspoon ginger paste, and more.

Yes, Sriracha Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sriracha Chicken

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