Charred Sriracha-Lime Chicken with Crispy Garlic
Ingredients
- 4chicken breasts (about 6 ounces each)
- 3 tablespoonsriracha
- 2lime
- 6 clovegarlic
- 3 tablespoonolive oil
- 2 tablespoonsoy sauce
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 2 limes in half for juicing.
Method
- 01
In a small bowl, whisk together 2 tablespoons sriracha, juice of 1 lime, 1 tablespoon soy sauce, honey, and red pepper flakes. Set aside.
- 02
Pat chicken breasts dry and season both sides generously with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 04
Add chicken and sear 5-6 minutes per side until deeply browned and cooked through (165°F internal temperature). Transfer to a plate.
- 05
In the same pan, add remaining 1 tablespoon oil and minced garlic. Cook 30 seconds until fragrant.
- 06
Pour in sriracha-lime glaze and 1 tablespoon soy sauce. Stir and simmer 1 minute.
- 07
Return chicken to the pan, turn to coat in glaze, and simmer 1-2 minutes.
- 08
Squeeze juice of remaining lime over the top. Taste and adjust heat with more sriracha or salt as needed.
Spice Tips
The recipe hits a medium heat level. For mild, reduce sriracha to 2 tablespoons and omit red pepper flakes. For serious fire, add another 1/2 to 1 teaspoon red pepper flakes or a pinch of cayenne. Fresh cilantro or basil scattered on top adds brightness to cut the heat.
Serve with jasmine rice or cauliflower rice to soak up the glaze. Leftovers reheat beautifully.