This Sriracha Chicken is such a cool recipe. What I so like about it is the cooking technique. I almost never eat or even buy skin on my chicken. I have, however, wanted to learn how to make crispy skin dishes whether it be chicken or fish. The skin on this chicken was so crisp, so good. My future answer, definitely make it again. The skin was irresistible.
For more great recipes like this one, visit Feed Your Soul Too.
- 6 chicken thighs skin on
- 4 chicken skinless breasts
- 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 Teaspoons black pepper, divided
- 2 Teaspoons Kosher salt, divided
- 2 limes, cut into wedges
- 2 Tablespoons cilantro
Preheat oven to 450 degrees F. Season the chicken with salt and pepper. Heat 1 tablespoon oil in a cast iron skillet on high heat until almost smoking. Arrange chicken breasts and thighs skin side down. Cook for 2 minutes and reduce heat to medium high. Cook for another 12 minutes.
While the chicken is cooking, prepare the marinade in a bowl. Combine the garlic, ginger, 2 tablespoons olive oil, sriracha, rice wine vinegar, sugar, fish sauce and 1 teaspoon each salt and pepper.
Finish cooking the chicken by transferring the chicken from the pan to the bowl of marinade and coat well for 5 to 10 minutes. Return chicken to cast iron skillet skin side up and cook for 20 to 25 minutes. Brush the marinade on the chicken about 15 minutes through the cooking. Let rest for a few minutes and garnish with the limes and cilantro.