Name: Maple Sriracha Chicken
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: 3 chicken thighs -; 3 tbsp. extra-virgin olive oil, divided -; 2 tbsp. maple syrup -; 1 tbsp. sriracha -; 1 tbsp. low-sodium soy sauce -; 1/2 tsp. ground cumin -; Juice of 1/2 lime or lemon -; 1 sweet potato, cut into 1" cubes -; 1 red onion, sliced into half moons -; Kosher salt -; Freshly ground black pepper -; Cilantro, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Maple Sriracha Chicken

1. 3 chicken thighs -

2. 3 tbsp. extra-virgin olive oil, divided -

3. 2 tbsp. maple syrup -

4. 1 tbsp. sriracha -

5. 1 tbsp. low-sodium soy sauce -

6. 1/2 tsp. ground cumin -

7. Juice of 1/2 lime or lemon -

8. 1 sweet potato, cut into 1" cubes -

9. 1 red onion, sliced into half moons -

10. Kosher salt -

11. Freshly ground black pepper -

12. Cilantro, for serving -

How to cook deliciously - Maple Sriracha Chicken

1. Stage

In a large bowl, whisk together 2 tablespoons oil, maple syrup, sriracha, soy sauce, spices, and lime juice. Add chicken and toss to coat. Cover bowl and marinate for at least 30 minutes and up to 4 hours.

2. Stage

Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Add chicken thighs, skin side-down and cook until skin is crispy, 4 to 6 minutes. Remove chicken to plate.

3. Stage

Stir in sweet potato and red onion and season with salt and pepper. Let cook until sweet potatoes begin to color and onion begins to soften, about 5 minutes. Return chicken to skillet skin side-up, along with any leftover marinade then transfer skillet oven.

4. Stage

Bake until chicken is cooked through and sweet potato is tender, about 15 minutes. Garnish with cilantro before serving. And serve with lime wedges for squeezing.