Cast-Iron Sriracha Chicken Thighs with Vegetables
Description
Chicken thighs are combined with a variety of vegetables and cooked in a spicy Sriracha sauce in this one-skillet meal that starts out on the stovetop and finishes up in the oven.
Ingredients
•
1/3 cup honey
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3/4 cup soy sauce
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1/4 cup Sriracha
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2 medium limes, juiced
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2 cloves garlic, minced
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1/2 teaspoon freshly ground black pepper
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2 pounds bone-in, skin-on chicken thighs
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3 tablespoons unsalted butter, divided
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1/2 medium red onion, chopped
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5 cloves garlic, minced
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3/4 pound fresh green beans, trimmed and cut into desired length
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4 small potatoes, cubed
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1 pint cherry tomatoes, halved
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1 medium yellow bell pepper, chopped
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1 medium lime, juiced
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1/4 cup Sriracha
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1/4 cup brown sugar
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2 tablespoons honey
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1 medium jalapeno pepper, seeded and diced
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1 stalk green onion, chopped, or more to taste
Directions
1
Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4
Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
5
Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.
6
Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
7
Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.
8
Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9
Garnish with green onion and serve.