Sriracha Chicken with Limes

Sriracha Chicken with Limes
  • Sumo

I love NomNomPaleo’s recipe for Sriracha Sauce. The last time I made it, I used it as a dipping sauce for yummy avocado fries.The sauce is good on just about anything. I make mine a bit different than the original recipe because I can’t find the right red jalapeno peppers here. Instead, I use a few little red Thai chilis and one large red bell pepper and make half a recipe. After whipping up a batch, I used it in this delicious chicken recipe (inspired by this Martha Stewart recipe).

A new chicken recipe

A new chicken recipe

Ingredients

  • 4 skin on/bone in chicken thighs
  • 2 limes
  • 1 red onion, sliced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 Tablespoon sriracha sauce (also known as ‘Red Rooster Sauce’)
  • Fresh cilantro for garnish

Instructions

  1. Rinse and pat the chicken thighs dry.
  2. Slice one lime into wedges and put the wedges into a large bowl. Add the juice of the second lime.
  3. Add the sliced red onion, olive oil and sriracha sauce to the bowl.
  4. Add in the chicken thighs and stir everything around to coat the chicken.
  5. Cover and let marinate in the fridge for an hour.

    Ready to sit and marinate

    Ready to sit and marinate

  6. Remove the chicken thighs after marinating (save marinade) and brown them in a skillet over medium high heat.
  7. Once they are browned (a few minutes on each side), pour the marinade sauce (limes and all) over the top of the chicken.

    Add the marinade back into the skillet with the browned chicken

    Add the marinade back into the skillet with the browned chicken

  8. Place the skillet (or put everything in an oven proof dish if your skillet isn’t oven proof) into a 400 F (200 C) oven and cook for 20-25 minutes.
  9. Serve the chicken by spooning the sauce over the top and garnishing with chopped fresh cilantro.

    Dinner is served

    Dinner is served

Sriracha Chicken with Limes

Yield: 2 servings

Ingredients

  • 4 skin on/bone in chicken thighs
  • 2 limes
  • 1 red onion, sliced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 Tablespoon sriracha sauce
  • Fresh cilantro for garnish

Instructions

  1. Rinse and pat the chicken thighs dry.
  2. Slice one lime into wedges and put the wedges into a large bowl. Add the juice of the second lime.
  3. Add the sliced red onion, olive oil and sriracha sauce to the bowl.
  4. Add in the chicken thighs and stir everything around to coat the chicken.
  5. Cover and let marinate in the fridge for an hour.
  6. Remove the chicken thighs after marinating (save marinade) and brown them in a skillet over medium high heat.
  7. Once they are browned (a few minutes on each side), pour the marinade sauce (limes and all) over the top of the chicken.
  8. Place the skillet (or put everything in an oven proof dish if your skillet isn't oven proof) into a 400 F (200 C) oven and cook for 20-25 minutes.
  9. Serve the chicken by spooning the sauce over the top and garnishing with chopped fresh cilantro.

Notes

This is wonderful served with a baked or mashed sweet potato on the side and some sauteed greens. It would also be nice with some mashed cauliflower potatoes.

http://swisspaleo.ch/sriracha-chicken-with-limes/

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4 Comments

  1. I use a 80/20 system rather than giving myself a cheat day so I had added a bit more Sriracha. Also, I replaced the 4 chicken thighs with 2 somewhat larger breasts. I cooked it that same way (4 min/side stovetop + 20 minutes in the oven.) It was amazing, thank you!

    • Hi Andrew,
      Glad you liked it 🙂 Thanks for the feedback!

  2. About to make this for dinner for the first time…..cant wait to try it

    • Hi Brandi,
      I hope you enjoyed it 🙂