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Sriracha Chicken

Crisped skin chicken basted in sriracha for a super spice flavor.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 6 chicken thighs skin on
  • 4 chicken skinless breasts for my wife
  • 2 garlic cloves chopped coarsely
  • 1 teaspoon ginger
  • 3 tablespoons olive oil divided
  • 3 tablespoons Sriracha
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon sugar
  • 1/2 tablespoon fish sauce
  • 2 teaspoon black pepper divided
  • 2 teaspoon kosher salt divided
  • 2 limes cut into wedges
  • 2 tablespoons cilantro

Instructions

  1. Preheat oven to 450 degrees.
  2. Season chicken with salt and pepper.
  3. Heat 1 tablespoon 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.

Sriracha Sauce

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

Finish Cooking

  1. Transfer chicken to marinade and coat well for 5 - 10 minutes.
  2. Return chicken to cast iron skillet skin side up and cook for 20 - 25 minutes.
  3. Brush the marinade on the chicken about 15 minutes through the cooking.
  4. Let rest for a few minutes and garnish with the limes and cilantro.