Sriracha-Brown Sugar Chicken with Potatoes, Peppers, Onions, and Garlic

This is a recipe I found via Reddit.  The thread was here.  The actual recipe link is here.

I am posting it here so I don’t lose it, but so I can also amend some notes.  Specifically, I changed the amount of butter, and I also measured to the gram how much of a certain ingredient I used.  I prefer this to relatively meaningless quantities like “4-5 small potatoes” or “1/2 onion” which are basically subject to what size the ingredients are.  This is important for me because I use MyFitnessPal to log what I eat (yay weight-loss journey!).

Without further delay:


  • Knife
  • Tongs
  • Cutting Board
  • Drain Pan
  • Cast Iron Skillet (I used a 12″)
  • Stove (Gas or Electric)
  • Oven (Gas or Electric)


  • 5 bone-in, skin-on chicken thighs (2.5 Lbs or 1150 grams)
  • Salt and Black Pepper, to taste
  • 3 Tbsp Unsalted Butter, Divided into 2 Tbsp and 1 Tbsp.
  • 8 Cloves of Garlic, Minced (50 grams)
  • 1/2 Onion, Chopped (250 grams)
    • I used Red here because I love red onions.
  • 4-5 Small potatoes, Chopped (425 grams)
    • I used Red potatoes because I find they hold up better in the oven than White potatoes.
    • I chopped the smallest potatoes into quarters, and the largest into eights.  You want them to be roughly the same time for the sake of even cooking.
  • 1 Green Bell Pepper, Chopped (125 grams)
  • 1/3 Cup to 1/2 Cup Brown Sugar (I used 1/3 Cup)
  • 1/3 Cup to 1/2 Cup Brown Sugar (I used 1/3 Cup)
  • Green Onion, Sliced (optional; as garnish)


  1. Preheat oven to 400 degrees F / 200 degrees C.
  2. Season chicken with salt and pepper.
  3. Place a large cast-iron skillet over medium heat.
  4. Add 2 Tbsp butter to skillet.  Get the skillet and butter hot hot hot.
  5. Place the chicken, skin-side down, in the skillet.  Sear until golden brown, about 7-10 minutes (I would recommend doing this in 2 batches)
  6. Remove the chicken and set aside.
  7. Drain the excess fat and oil from the skillet.
  8. Place 1 Tbsp of butter in the skillet.
  9. Add garlic and onion to pan, cook for 1-2 minutes.  Stir frequently.
  10. Add bell pepper and potatoes, cook for 4-5 minutes.
  11. Remove skillet from heat, place the chicken on top of the vegetables, skin-side up.
  12. Mix Sriracha and Brown sugar in a bowl until smooth.
  13. Coat chicken with Sriracha Brown sugar mix, then use the rest for the veggies.
  14. Place pan in oven and roast, 30-40 minutes, until cooked and glazed.

Nutritional Information:


I served this with some rice and let me tell you it was AMAZING.

Here’s another picture.

2016-06-27 01.07.55

-M, out

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