Lime Sriracha Chicken

This is a simple recipe that brings the freshness of lime and spiciness of Sriracha together. My husband loves putting Sriracha on everything, so why not add it to a marinade?

With LOVE from Texas,
The Pint-Sized Mayo

Lime Sriracha Chicken

4 Servings

Ingredients:

• 1 pound boneless, skinless chicken thighs (you can substitute thin cut chicken breasts)
• salt
• black pepper, freshly ground
• 1/2 yellow onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 lime, zested and juiced
• 2 garlic cloves, minced
• 2 tablespoons Sriracha
• 1/4 cup cilantro, for garnish

Directions:

On a clean surface, wash and pat chicken dry. Season each side with salt & pepper, and then place the chicken in a gallon sized bag with the onions.

In a bowl or a measuring cup, add the olive oil, lime zest and juice, Sriracha, and garlic. Whisk together, and pour into the gallon bag with the chicken and onions.

Massage and toss the meat around to coat well. Seal the bag and place in the refrigerator 1-2 hours.

Once time has elapsed, remove the bag from the fridge, and preheat oven to 400°F. Pour the bag contents in a large oven proof skillet or dutch oven.

Place the skillet/pot in the oven, and bake for 25 minutes. Then set the oven to broil, and allow the chicken to cook for an additional 5 minutes. Remove from oven, and allow to cool for 2-3 minutes.

Serve with cilantro and additional Sriracha if desired.

Enjoy!!

 

 – From Cafe Press