Approved by the 
Yields:
3 serving(s)
Prep Time:
5 mins
Total Time:
4 hrs 30 mins
Cal/Serv:
645
Jump to recipeMost marinades have at least three main components: fat (olive oil), umami (soy sauce), and acid (lime juice). To take it to the next level, you need a spicy and sweet element. That's where the Sriracha and maple syrup come in. You wouldn't expect the two flavors to get along, but in this easy one-skillet chicken dinner, they're BFFs.
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Ingredients
- 3
chicken thighs
- 3 Tbsp.
extra-virgin olive oil, divided
- 2 Tbsp.
maple syrup
- 1 Tbsp.
sriracha
- 1 Tbsp.
low-sodium soy sauce
- 1/2 tsp.
ground cumin
Juice of 1/2 lime or lemon
- 1
sweet potato, cut into 1" cubes
- 1
red onion, sliced into half moons
Kosher salt
Freshly ground black pepper
Cilantro, for serving
Directions
- Step 1In a large bowl, whisk together 2 tablespoons oil, maple syrup, sriracha, soy sauce, spices, and lime juice. Add chicken and toss to coat. Cover bowl and marinate for at least 30 minutes and up to 4 hours.
- Step 2Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Add chicken thighs, skin side-down and cook until skin is crispy, 4 to 6 minutes. Remove chicken to plate.
- Step 3Stir in sweet potato and red onion and season with salt and pepper. Let cook until sweet potatoes begin to color and onion begins to soften, about 5 minutes. Return chicken to skillet skin side-up, along with any leftover marinade then transfer skillet oven.
- Step 4Bake until chicken is cooked through and sweet potato is tender, about 15 minutes. Garnish with cilantro before serving. And serve with lime wedges for squeezing.
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