Sriracha Chicken

• 6 whole Skin-On Chicken Thighs
• 4 whole Chicken Breasts
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 Tablespoon Olive Oil
• 2 whole Limes, Cut Into Wedges
• 2 Tablespoons Cilantro
• 2 cloves Garlic, Roughly Chopped
• 1 teaspoon Ginger Paste
• 2 Tablespoons Olive Oil
• 3 Tablespoons Sriracha Sauce
• 1 Tablespoon Rice Wine Vinegar
• 1/2 Tablespoons Sugar
• 1/2 Tablespoons Fish Sauce
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Peppe

1. Preheat oven to 450 degrees F.
2. Season chicken with salt and pepper.
3. Heat oil in a cast iron skillet on high heat.
4. Heat to 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. For the Sriracha sauce, in a bowl, combine garlic, ginger, olive oil, Sriracha, rice wine vinegar, sugar, fish sauce, salt and pepper.
9. Transfer chicken to Sriracha sauce and coat well for 510 minutes.
10. Return chicken to cast iron skillet skin side up and cook for 2025 minutes.
11. Brush sauce on chicken about 15 minutes into cooking.
12. Let rest for a few minutes and garnish with limes and cilantro.

chicken, chicken breasts, kosher salt, black pepper, olive oil, whole limes, cilantro, garlic, ginger paste, olive oil, sriracha sauce, rice, sugar, fish sauce, kosher salt, black peppe

Taken from tastykitchen.com/recipes/main-courses/sriracha-chicken/ (may not work)