Spicy Sriracha Lime Chicken Thighs
This sriracha lime chicken recipe is bold, tangy, and packed with flavor! The combination of juicy, perfectly roasted skin-on chicken thighs and a zesty, spicy sauce makes it the perfect recipe for a busy weeknight meal or your next meal prep session.
Pair it with low-carb Kaizen rice or cauliflower rice and some roasted veggies for a complete, satisfying dinner.
Bold Sriracha Lime Chicken
This sriracha lime chicken recipe is bold, juicy, and so easy to make!
The sriracha adds heat, lime brings brightness, and smoked paprika ties it all together for a flavor-packed marinade.
The creamy, zesty sauce is the perfect finishing touch, and it pairs beautifully a number of different sides. Perfect for weeknight dinners or meal prep, this will quickly become a favorite!
Why You’ll Love It
Get ready to add this flavorful chicken to your regular dinner rotation—here’s why:
- The combination of sriracha, lime, and smoked paprika creates a marinade that’s smoky, tangy, and just the right amount of spicy.
- Using skin-on chicken thighs ensures the chicken stays moist and flavorful while cooking.
- Minimal prep and hands-off cooking time make this a breeze for busy weeknight meals.
- Serve it with quinoa, brown rice, or roasted veggies, or make it into burrito bowls or salads.
- The chicken stores well for leftovers, making it perfect for lunches or dinners throughout the week.
Featured Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Chicken Thighs: Bone-in, skin-on thighs are juicy, flavorful, and perfect for this recipe. You can also use boneless skinless chicken thighs for a leaner option, but make sure to adjust the cook time accordingly.
- Sriracha: Brings the spicy kick that makes this dish shine. Adjust the amount for your preferred heat level.
- Fresh Lime Juice: Adds a bright, tangy burst of flavor to both the marinade and the sauce.
- Smoked Paprika: Adds a subtle smoky depth that complements the heat of the sriracha.
- Garlic: Freshly minced garlic is key for an aromatic, savory flavor in the marinade.
- Mayo: The base of the creamy sriracha lime sauce that takes this dish to the next level.
- Tomato Paste: Adds richness and balances out the flavors in the marinade.
Ingredient Swaps & Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps:
- Chicken Thighs: Use boneless chicken thighs, chicken wings, or even thin chicken breasts for a leaner option. Adjust cooking times as needed.
- Sriracha: Swap with your favorite hot sauce or mix in a little honey for a sweet-spicy twist.
- Mayo: Use Greek yogurt, sour cream, or a mix of both for a lighter sauce option.
- Smoked Paprika: Regular paprika works too, or try chipotle powder for extra heat and smokiness.
- Tomato Paste: Substitute with ketchup for a slightly sweeter flavor if needed.
Additions:
- Honey: Add a drizzle to the marinade or sauce for a touch of sweetness to balance the heat.
- Lime Zest: Sprinkle lime zest into the marinade or sauce for extra citrusy brightness.
- Green Onions: Garnish the chicken with freshly sliced green onions for a pop of color and flavor.
- Vegetables: Toss broccoli or zucchini with some reserved marinade and roast alongside the chicken for a full sheet-pan meal. Pineapple could even make a fun appearance!
How to Make Amazing Lime Sriracha Chicken
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
Step 1 – Prep the Chicken
Dab 4 bone-in, skin-on chicken thighs dry with paper towels and place in a large bowl or Ziploc bag.
Step 2 – Make the Marinade
In a medium mixing bowl, combine olive oil, sriracha, tomato paste, minced garlic cloves, lime juice, smoked paprika, salt, and pepper. Mix well, then pour over the chicken, massaging it in to coat evenly. Marinate in the fridge for 2-6 hours, ideally overnight.
Step 3 – Cook the Chicken
Preheat the oven to 410°F (or 400°F for a longer cook time). Remove the chicken from the fridge, let it come to room temperature, and place it on a wire rack over a baking sheet. Bake for 37-42 minutes (or 40-45 minutes at 400°F), until the internal temperature reaches 165°F.
Step 4 – Make the Sauce
While the chicken cooks, whisk together mayo, sriracha, paprika, lime juice, and a pinch of salt in a small bowl. Adjust seasoning to taste.
Step 5 – Serve
Plate the chicken, drizzle with the sriracha lime sauce, and serve with rice, quinoa, cauliflower rice, or a cucumber salad. Garnish with lime wedges or green onions, if desired.
What to Serve with Sriracha Lime Chicken Thighs
FAQ
Yes! Boneless chicken thighs or thin chicken breasts work well too. Just reduce the cooking time to ensure they don’t dry out.
It has a moderate kick from the sriracha. If you prefer less heat, reduce the sriracha in both the marinade and sauce, or balance it with a drizzle of honey for sweetness.
Overnight marination gives the best flavor, but even 2-3 hours will still result in juicy, flavorful chicken.
This chicken pairs well with quinoa, brown rice, cauliflower rice, or a fresh cucumber salad. For something different, try it in burrito bowls or with roasted veggies. I also suggested a few recipes to pair with this recipe up above!
Yes! This marinade works great with chicken wings, drumsticks, or even pork chops. Adjust cooking times as needed.
Use a meat thermometer to ensure the internal temperature reaches 165°F. This guarantees your chicken is safe to eat and perfectly juicy.
How to Store
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a non-stick skillet or oven to keep it juicy.
You can freeze the chicken in the marinade for up to 3 months. Thaw it in the fridge overnight before cooking.
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Sriracha Lime Chicken Thighs
This sriracha lime chicken recipe is bold, tangy, and packed with flavor! Its easy prep and hands-off cooking process makes it the perfect dish for a busy weeknight dinner.
Ingredients
For the Chicken
- 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
For the Sauce
- 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
Instructions
- 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.
Notes
If you substitute the chicken for boneless/skinless chicken thighs, they will only need to cook for about 18-23 minutes at 410°F. A meat thermometer is recommended to check for doneness.
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