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
Preparation
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.
