Cast-Iron Sriracha Chicken Thighs with Vegetables

Name: Cast-Iron Sriracha Chicken Thighs with Vegetables
Total time: 205
Yield: 4
Ingredients: ⅓ cup honey; ¾ cup soy sauce; ¼ cup Sriracha; 2 medium limes, juiced; 2 cloves garlic, minced; ½ teaspoon freshly ground black pepper; 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

Recipe by TheElusivePastry from allrecipes.com

Dinner 3 Hr. 25 Mins.

Ingredients

4 servings

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⅓ cup honey
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¾ cup soy sauce
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¼ cup Sriracha
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2 medium limes, juiced
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2 cloves garlic, minced
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½ teaspoon freshly ground black pepper
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2 pounds bone-in, skin-on chicken thighs
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3 tablespoons unsalted butter, divided
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½ medium red onion, chopped
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5 cloves garlic, minced
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¾ pound fresh green beans, trimmed and cut into desired length

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4 small potatoes, cubed
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1 pint cherry tomatoes, halved
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1 medium yellow bell pepper, chopped
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1 medium lime, juiced
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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¼ cup Sriracha
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¼ cup brown sugar
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2 tablespoons honey
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1 medium jalapeno pepper, seeded and diced
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1 stalk green onion, chopped, or more to taste

Instructions

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.
Preheat the oven to 400 degrees F (200 degrees C).
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
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.
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.
Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
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.
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).
Garnish with green onion and serve.