Description
This is a one-skillet Sriracha chicken dish. I like the concept of one-skillet dishes because it cuts down on time and the flavors seem to meld together well.
Ingredients
- ⅓ cup honey
- ¾ cup soy sauce
- ¼ cup Sriracha
- 2 medium limes, juiced
- 2 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- 2 pounds bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter, divided
- ½ medium red onion, chopped
- 5 cloves garlic, minced
- ¾ pound fresh green beans, trimmed and cut into desired length
- 4 small potatoes, cubed
- 1 pint cherry tomatoes, halved
- 1 medium yellow bell pepper, chopped
- 1 medium lime, juiced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ cup Sriracha
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 medium jalapeno pepper, seeded and diced
- 1 stalk green onion, chopped, or more to taste
Instructions
- Whisk honey
- soy sauce
- Sriracha
- lime juice
- garlic
- and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs
- coat with the marinade
- squeeze out excess air
- and seal the bag. Marinate in the refrigerator
- turning halfway through
- for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Melt butter in a large
- cast-iron skillet over medium-high heat. Add chicken
- skin-side down
- and sear until golden brown
- 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice
- crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
- Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook
- stirring frequently
- until fragrant
- about 2 minutes. Mix in green beans
- potatoes
- cherry tomatoes
- bell pepper
- lime juice
- salt
- and pepper. Cook
- mixing carefully
- for 5 minutes.
- Meanwhile
- mix Sriracha
- brown sugar
- honey
- and jalapeno in a small bowl until smooth.
- Remove skillet from the heat. Return chicken to the skillet
- skin-side up. Pour Sriracha mixture primarily onto the chicken
- and a bit onto the vegetables.
- Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through
- 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish with green onion and serve.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 3 hrs 25 mins
Servings: 4