Sriracha Chicken

Preheat oven to 450ºF.

Season chicken with salt and pepper. Heat oil in a cast iron skillet on high heat. Heat to smoking point but not smoking. Arrange chicken thighs skin side down and breasts. Cook for 2 minutes and reduce heat to medium high. Cook for another 12 minutes.

For the Sriracha sauce, in a bowl, combine garlic, ginger, olive oil, Sriracha, rice wine vinegar, sugar, fish sauce, salt and pepper.

Transfer chicken to Sriracha sauce and coat well for 5–10 minutes. Return chicken to cast iron skillet skin side up and cook for 20–25 minutes. Brush sauce on chicken about 15 minutes into cooking.

Let rest for a few minutes and garnish with limes and cilantro.