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Cast-Iron Sriracha Chicken Thighs with Vegetables
Cast-Iron Sriracha Chicken Thighs with Vegetables
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
205 minutes
Spicy Sriracha chicken thighs with veggies, cooked in one skillet on stovetop then oven-baked.
Ingredients:
  • 0.33333334326744 cup honey
  • 0.75 cup soy sauce
  • 0.25 cup Sriracha
  • 2 medium limes, juiced
  • 0.5 teaspoon freshly ground black pepper
  • 2 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons unsalted butter, divided
  • 0.5 medium red onion, chopped
  • 5 cloves garlic, minced
  • 0.75 pound fresh green beans, trimmed and cut into desired length
  • 4 small potatoes, cubed
  • 1 pint cherry tomatoes, halved
  • 1 medium yellow bell pepper, chopped
  • 1 medium lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 0.25 cup brown sugar
  • 2 tablespoons honey
  • 1 medium jalapeno pepper, seeded and diced
  • 1 stalk green onion, chopped, or more to taste
Instructions:
  • Combine honey, soy sauce, Sriracha, lime juice, garlic, and pepper in a bowl to make the marinade. Transfer the marinade into a resealable plastic bag. Add chicken thighs, coat well with the marinade, remove air, and seal the bag. Refrigerate and marinate for 2 hours, flipping halfway through.
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • Remove the chicken from the marinade, gently shake off any excess, and discard the rest of the marinade.
  • Heat butter in a large cast-iron skillet until melted. Place chicken skin-side down and sear until golden brown, about 4 to 5 minutes, creating a crispy skin. Flip and grill for 2 more minutes. Transfer chicken to a plate.
  • Remove excess fat and oil from the skillet. Melt the remaining 1 tablespoon of butter. Sauté onion and garlic in the butter until fragrant, about 2 minutes. Add green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Stir carefully and cook for 5 minutes.
  • Combine Sriracha, brown sugar, honey, and jalapeno in a small bowl and mix until smooth.
  • Take the skillet off the heat. Place the chicken back into the skillet, skin-side up. Drizzle most of the Sriracha mixture over the chicken and a little over the vegetables.
  • Roast the skillet in the preheated oven until the potatoes are tender and the chicken is fully cooked, about 30-35 minutes, or until an instant-read thermometer registers 165 degrees F (74 degrees C) near the bone.
  • Sprinkle with fresh green onion before serving.

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