Sriracha Chicken with Limes

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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).

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

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

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

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