Cast-Iron Sriracha Chicken Thighs with Vegetables

This is a one-skillet Sriracha chicken dish. I like the concept of one-skillet dishes because it cuts down on time and the flavors seem to meld together well.

Prep Time:
40 mins
Cook Time:
45 mins
Additional Time:
2 hrs
Total Time:
3 hrs 25 mins
4 servings



  • cup honey

  • ¾ cup soy sauce

  • ¼ cup Sriracha

  • 2 medium limes, juiced

  • 2 cloves garlic, minced

  • ½ teaspoon freshly ground black pepper

Other Ingredients:

  • 2 pounds bone-in, skin-on chicken thighs

  • 3 tablespoons unsalted butter, divided

  • ½ medium red onion, chopped

  • 5 cloves garlic, minced

  • ¾ pound fresh green beans, trimmed and cut into desired length

  • 4 small potatoes, cubed

  • 1 pint cherry tomatoes, halved

  • 1 medium yellow bell pepper, chopped

  • 1 medium lime, juiced

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • ¼ cup Sriracha

  • ¼ cup brown sugar

  • 2 tablespoons honey

  • 1 medium jalapeno pepper, seeded and diced

  • 1 stalk green onion, chopped, or more to taste


  1. Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

  4. Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.

  5. Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.

  6. Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.

  7. Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.

  8. Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  9. Garnish with green onion and serve.

Cook's Note:

Make sure to use an oven-safe skillet or pan (meaning no plastic parts).

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

809 Calories
26g Fat
103g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 809
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 51%
Cholesterol 163mg 54%
Sodium 4720mg 205%
Total Carbohydrate 103g 37%
Dietary Fiber 11g 40%
Total Sugars 51g
Protein 49g
Vitamin C 140mg 699%
Calcium 138mg 11%
Iron 8mg 42%
Potassium 1739mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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