Screamin' Chicken aka Sriracha Chicken

My husband and I adore Sriracha sauce, only, he doesn't call it that. One of his best friends is Thai, and of course, they always have Sriracha in their house, but my husband could never remember the name, he just remembered that the bottle had a roster on it and the sauce was fairly spicy. Long story short, he calls it Screamin' Chicken Sauce. Whatever you call it, it is delicious, and I love to put it on everything eggs to rice or noodles, I love it in chicken soup.

I had seen a few recipes for Sriracha Chicken on Pinterest. I fully intended to follow one of them, but my toddler started throwing a tantrum as I began to prepare the marinade, so I didn't open the recipe up. I thought I remembered it. When I checked it after the chicken was already marinading, I realized I had followed maybe 2 of the directions, and added ingredients that were not listed. I'd inadvertently created my own Sriracha Chicken recipe. After tasting it, I do not regret a thing. This chicken is delicious and flavorful without being overly spicy. I didn't want to make it too spicy for my 2 year old. This leaves a little heat on the lips, but is still ok for him. Although, he seems to have a higher heat tolerance than most children.

I made this for dinner on a Wednesday, when I talked to my sister on Thursday, it was still on my mind. She asked for the recipe and made it that night. Friday morning she told me she and her husband both LOVED it.

INGREDIENTS:

1 lb bone in chicken pieces. Leg quarters or thighs are my favorite.
2 limes, juiced
3 TBS soy sauce
1 TBS oil
1 TBS Sriracha
1 onion, sliced
Parsley, optional, for garnish

Combine marinade ingredients in a large container or bag, add chicken and onions. Marinade 1 hour.

Preheat oven to 350, on stove heat 2 TBS of oil in a skillet over medium high heat. Add chicken, skin side down and let it crisp up for about 3-5 minutes, flip and cook another 3 minutes.

I think your stainless steel skillets are oven safe, if not, put the chicken in a baking dish, pour marinade and onions over it, and bake 20 minutes. Garnish with parsley if you want. I served it with broccoli and turmeric rice. It would also be awesome with roast veggies.