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.
Just wanted to say thanks for an awesome recipe. This one has been on regular rotation since the summer and my boyfriend and I just love it! We serve it with all different sides like spicy sweet potato fries, or corn and black beans or even a simple salad and it is awesome. Great the next day too… even a bit spicier then. Such a good basic !
Love it, thanks for letting me know! So glad you guys like it :)
Oh my gosh. Amazing!!!! Made this for the boyfriend last night because we wanted some sort of sriracha chicken but without soy sauce. And this was perfect. It was perfectly flavored. Little kick in the end. But next time I would’ve added less olive oil and added some sort of vegetable. Maybe tomatoes or peppers. Delicious!!! Thanks!
We found it bland, even after doubling marinade & marinating 5 hours. We liked it with a lot of Sriracha used as a condiment, so I’ll use 4 T of Sriracha while doubling other marinade ingredients to see if this will give it a kick. Thank you for my first Sriracha recipe! =)
Thank you SO much for this recipe! I found it via tumblr, tried it and loved it. Now I usually make it a few times a month because its so easy and tastes so good :)
Just curious, any idea what the nutrition facts are? I just started weight watchers and make this dish all the time but I need to figure out the points. Thanks!
LOVE this recipe… Wondering if it could be done in the crockpot..?
Sorry, I’m not sure as I haven’t tried it that way.
Better late than never…..but just made this last night and had to comment. I sliced a pork tenderloin into medallions since that’s what I had thawed, and it was SO DELICIOUS. Sometimes simple recipes really are the best – and we are sriracha and cliantro freaks – but we were still amazed at the depth of flavor. I would have never come up with this combination of ingredients…thank you so much for sharing the results of your creativity!
So glad you enjoyed it with your own spin on it! :)
Could I make this without the skin? Sounds delish!
definitely!
This a YUMMY recipie!!!! My friends loved! We had it for dinner today!
Totally making this tonight, but I don’t have lime juice. Think lemon juice would be weird?
Eh, I’m sure it would be fine! I switch the two out all the time when I’m out of one or the other ;)
Verdict: it was awesome! Added peppers to the mix, too.