This cast iron skillet chicken recipe from Home Skillet combines spicy, tangy sriracha sauce with sweet honey. The chicken is infused with flavor, seared on the stovetop, baked in the oven, and then the marinade is cooked down to an addictive glaze. The chicken and slaw together make a nice light meal, but you might want to add rice, just to have something to drizzle more of the sauce on.
Course Main Dish Recipes
Cuisine American
Keyword honey sriracha chicken
Prep Time 40 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6servings
Calories 245kcal
Author Robin Donovan
Ingredients
For the chicken
3tablespoonshoney
2tablespoonssoy sauce
2teaspoonssriracha sauce
3tablespoonsrice vinegar
Pinchof salt
8bonelessskin-on chicken thighs
4garlic clovesminced
2tablespoonsvegetable oil
For the slaw
2cupsfinely shredded green cabbage
2carrotspeeled and grated on the large holes of a box grater
2tablespoonsrice vinegar
2tablespoonsolive oil
1/4teaspoonsalt
1/8teaspoonfreshly ground pepper
Instructions
To make the chicken, in a large bowl, whisk together the honey, soy sauce, sriracha sauce, vinegar, salt, and garlic. Add the chicken to the sauce mixture and stir to coat. Marinate for 15 to 30 minutes.
Preheat the oven to 400ºF.
Meanwhile, make the slaw. In a large bowl, whisk together the rice vinegar, olive oil, salt, and pepper. Add the cabbage and carrot and toss to coat.
Heat the oil in a 12-inch cast-iron skillet set over medium heat. Remove the chicken from the marinade, reserving the marinade, and add the chicken, skin-side down, to the skillet. Cook the chicken for about 3 minutes, until the skin is golden brown. Flip the chicken over and cook until the second side is browned, about 3 minutes more.
Transfer the skillet to the oven and bake until the chicken is cooked through, about 15 minutes.
Remove the skillet from the oven and place it on the stovetop over medium-high heat. Add the reserved marinade to the skillet and cook until it thickens, about 5 minutes. Remove the skillet from the heat and serve immediately, with the slaw on the side.