Sriracha seems to be everywhere these days–even Gold Star and White Castle are getting in on the action. So with that going on, why not bring a little sriracha to your kitchen at home?
Previously, this Examiner used sriracha in a little ramen pad thai recipe you may recall. But today what’s in store is a little more nutritious and equally delicious. This sriracha lime chicken recipe, adapted from Running to the Kitchen, is easy, requires very little active prep time, and tastes simply amazing.
Before you get started, please note you’ll need at least an hour’s inactive prep to marinade the chicken, so plan accordingly or your hungry stomach might get angry. Enjoy!
- 3 medium boneless skinless chicken breasts, cut into halves*
- salt and pepper, to taste
- 1/4 cup extra virgin olive oil
- juice of 1 lime
- 1 medium onion, sliced
- 1 tbsp sriracha
- cilantro, to garnish
*the original recipe calls for thigh meat, which is also fine. It has been switched in this recipe simply due to personal preference.
Begin by trimming excess fat from your chicken breast and cutting into halves (through the width of the chicken rather than the length), if you have not already done this.
Season the chicken with salt and pepper, to taste.
Combine olive oil, lime juice, sriracha, and onion slices in a large bowl. Add in the chicken, being sure to coat it well.
Cover with saran wrap and leave in the fridge to marinate for at least an hour (this Examiner popped it in the fridge before a 5 hour work shift and grabbed it when she got home).
When you’re ready to actually bake your chicken, preheat oven to 400 degrees. Place chicken in an oven-safe skillet or, alternatively, a baking pan. Cover with onion mixture.
Bake for about 25 minutes, until chicken appears done. Turn oven up to broil and bake for an additional 5 minutes, to brown.
Remove chicken from oven and garnish with cilantro. Then, let’s eat!