This sriracha lime chicken skillet is an easy dinner that’s spicy, refreshing and cooked in one pan!
I first posted this sriracha lime chicken skillet in January of 2013. I was about 2 weeks into my month long paleo challenge at CrossFit and desperate to find meals interesting and tasty enough to make my brain forget about the fact that it wasn’t eating dessert afterwards.
Some nights that worked, other nights I’d end up going to bed at 9pm to physically restrain my sweet-tooth from taking my body hostage in front of the chocolate in the pantry.
And….that’s why I haven’t done any paleo challenges since.
I kinda like my dessert.
Considering the amount of times it’s been made in the 2+ years since, I figured it was time to give this recipe a little refresh and remind you all of it.
Easy chicken dinners never really get old. Particularly, ones that are made in one skillet in 30 minutes or less like this jalapeno mango chicken skillet and the turmeric chicken with chickpeas. Right?
This one happens to also combine two of my favorite things, lime and sriracha.
I’m having a love affair with all things limey lately. Tom Kha Gai soup and I would be daily bffs solely because of it’s limey-lemongrass deliciousness if it wasn’t for the fact that the nearest Thai place is about 25 minutes away making takeout kind of impossible.
And this spicy chicken lime soup? My fave.
And sriracha sauce?
Does that one even need explanation?
So this dinner is like refreshing and spicy get all hot and bubbly in the oven, all in one skillet while you do your thing with the side dishes.
Simple roasted asparagus is about all I’m eating these days because it really doesn’t get any easier than that for a vegetable side dish.
It’s a toss up between this dinner and this gochujang chicken recipe when the spice craving hits lately. You can’t go wrong with either of them so enjoy the fiery goodness and dig in!
Love this sriracha lime chicken skillet recipe?
Try these other chicken skillets too:
Chicken Artichoke Olive Skillet
Chinese Chicken Zoodles
Sticky Thai Chicken
Sweet and Spicy Indian Chicken
Garlic Chicken Bites
Sriracha Lime Chicken Skillet
Ingredients
- 6 boneless chicken thighs
- salt & pepper
- 1/4 cup extra virgin olive oil
- juice of 1 lime
- 1/2 large onion, sliced
- 1 tablespoon sriracha, *see note
- cilantro for garnish
Instructions
- Wash and pat chicken dry. Season with salt & pepper.
- In a large bowl, combine olive oil, lime juice, sriracha, onion slices and chicken thighs. Toss to coat, cover and refrigerate for at least an hour.
- Preheat oven to 400 degrees.
- Place the chicken in a large oven proof skillet and pour the onion/marinade mixture on top.
- Bake for 25 minutes, then broil for another 5 minutes until the tops brown and start to crisp.
- Remove from oven, garnish with cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Can I use a different baking vessel if I don’t have an oven-proof skillet? This sounds amazing and I can’t wait to try it out!
I’m sure you could. Just brown in skillet first then take out the chicken while yoi deglaze w broth and scrap up all the pieces before pouring into other baking dish, and nestle the chicke n into the broth and into the oven. Enjoy!
definitely! Exactly what she said above :)
I’ve been sriracha-obsessed this entire pregnancy. Can’t wait to try this!
Delicious! I made it tonight but changed it a little bit. I did your marinade, using a whole chicken cut up. Then I dried the chicken off and browned it in coconut oil. Once browned, I took it our of the pan and poured off some of the fat then deglazed the pan with chicken broth. I put in some garlic, a carrot, the juice from 2 limes, a little fish sauce (because i was out if my good salt), a little more sirachi and parsley (just because I had it). I put the chicken in so the broth was half way up the chicken with the crispy skin above the broth and baked it at 350 for an hour and a half. Turned out so good. I think I will have enough to debone the extras and use the sauce as a bases for some soup for lunches next week.
Thank you!
That sounds like a delicious method! It’s so nice to hear people taking a recipe and making it their own. So glad you liked it :)
My husband got home from work at 2 am so I was sleeping when he ate. He woke me up to tell me it was the best chicken I ever made. Thank you!
Gina you rock for doing Paelo all month! This recipe looks amazing.
This looks like a dish perfect to make for my hubby, Thanks
I am so in love with this recipe!! I’ve added it to my dinner rotation :)
Thanks for the Saturday morning motivation Gina. 2 hours up and I’ve been to the fresh food markets, bought a bottle of Sriracha (I didn’t scroll down for the recipe before leaving the house) and the chicken is now in the fridge marinating.
Nicely done! Ya the meat thing gets tiring really quick, especially if you’re used to all the desserts. Something I learned to love was sweet potato mashed with coconut oil and loads of cinnamon spread on chicken. It was as close to dessert as I was going to get.
This chicken looks amazing and so do your photos. Beautiful
Thanks, Kathy :)
Seriously yes. I freakin’ adore sriracha.