Sriracha Lime Chicken Thighs

• servings: 2 servings
• active time: 15 minutes
• total time: 3 hours

Ingredients

4 bone-in, skin-on chicken thighs (or boneless chicken thighs)

3 tablespoons olive oil

3 tablespoons sriracha

1 tablespoon tomato paste

4-5 garlic cloves, minced

Juice of 2 limes

½ tablespoon smoked paprika

Kosher salt and black pepper, to taste

2 tablespoons avocado oil mayo (or Greek yogurt for a lighter option)

2 tablespoons sriracha

1 teaspoon smoked paprika

Juice of 2 limes

Pinch of salt

Directions

Dab chicken thighs dry with paper towels and place them in a large bowl or Ziploc bag.

In a medium mixing bowl, whisk together olive oil, sriracha, tomato paste, garlic, lime juice, smoked paprika, salt, and pepper. Pour over the chicken and massage into all sides. Cover and marinate in the fridge for 2-6 hours, ideally overnight.

Preheat the oven to 410°F (or 400°F for a slightly longer cook time). Remove the chicken from the fridge and let it come to room temperature. Place the chicken on a wire rack set over a baking sheet. Roast for 37-42 minutes (or 40-45 minutes at 400°F), until the internal temperature reaches 165°F using a meat thermometer.

While the chicken cooks, whisk together mayo, sriracha, smoked paprika, lime juice, and salt in a small bowl. Taste and adjust seasoning as desired.

Plate the chicken, drizzle with the sriracha lime sauce, and serve with sides like quinoa, rice, or a simple cucumber salad. Garnish with lime wedges or green onions if desired.