Sriracha Chicken

• 6 chicken thighs skin on
• 4 skinless chicken breasts
• 2 cloves garlic coarsely chopped
• 1 teaspoon ginger paste
• 3 tablespoons olive oil divided
• 3 tablespoons Sriracha
• 1 tablespoon rice wine vinegar
• 1/2 tablespoon sugar
• 1/2 tablespoon fish sauce
• 1 teaspoon black pepper
• 2 teaspoons kosher salt divided
• 2 limes quartered
• 2 tablespoons fresh cilantro for garnish

1. Preheat oven to 450 degrees.
2. Season chicken with salt and pepper.
3. Heat oil in a cast iron skillet on high heat.
4. Heat to the smoking point but not smoking.
5. Arrange chicken thighs skin side down and breasts
6. Cook for 2 minutes and reduce heat to medium high.
7. Cook for another 12 minutes.
8. In a bowl, prepare the marinade including garlic, ginger, 2 tablespoons olive oil, Sriracha, rice wine vinegar, sugar, fish salt and 1 teaspoon each salt and pepper.
9. Transfer chicken to marinade and coat well for 5 - 10 minutes.
10. Return chicken to cast iron skillet skin side up and cook for 20 - 25 minutes.
11. Brush the marinade on the chicken about 15 minutes through the cooking.
12. Let rest for a few minutes and garnish with the limes and cilantro.

chicken, chicken breasts, garlic, ginger paste, olive oil, sriracha, rice wine vinegar, sugar, fish sauce, black pepper, kosher salt, fresh cilantro

Taken from www.yummly.com/recipe/Sriracha-Chicken-1087083 (may not work)