Here is a dish that not only tastes great but it looks pretty too. That combined with the fact that It’s super easy to make and is flavorful but not too crazy makes it an ideal meal to serve to guests. I used bone-in, skin-on chicken thighs, so a lot of the intensity of the sriracha is lessened by the skin. The meat is tender, juicy, and has just a hint of lime and spice.
The recipe calls for one sliced onion, and I had half of a white onion and half of a red onion so I used those. So colorful!
Adapted from Running to the Kitchen’s Sriracha Lime Chicken Skillet
Sriracha Lime Chicken
|Prep time||1 hour|
|Cook time||30 minutes|
|Total time||1 hour, 30 minutes|
- 4-6 chicken thighs
- 1/4 cup olive oil
- 2 limes
- 1 onion, sliced
- 2 tablespoons sriracha
- salt & pepper to taste
|1.||Season chicken with salt & pepper. Mix olive oil, juice of one lime, sriracha. Put chicken and onion slices in a sealable container or a zip bag and then coat with marinade. Refrigerate for at least an hour.|
|2.||Preheat oven to 400°f. Put chicken in a large oven proof skillet and cover with marinade / onions. Cut up remaining lime in slices and put slices over chicken.|
|3.||Bake for 25 minutes, then broil for another 5 minutes.|