Tag Archives: Sweet and Spicy

One Pan Sriracha Chicken

After a few weeks of the sweetest, most wonderful people in all the land bringing us meals so that we didn’t have take our eyes off our sweet baby girl for one minute… I’m back to cooking.  Not an awful lot, no little layer cakes or swiss meringue buttercream… but I am back to cooking real honest-to-goodness food.  Back to visiting the farmers’ market (which sadly, is over for the summer because it is too hot even for plants to grow), back to celebrating summer’s bounty in the kitchen.  Partially because I want AG to grow up seeing me cooking our family real, honest-to-goodness food and putting my cast iron skillets to work, and partially because I’m hungry.

Easy One Pan Sriracha Chicken Thighs | oysters and pearls

A couple of weeks ago, I whipped up this DELICIOUS meal thanks to a tip from a high school friend, Mason.  We share a love of Ina Garten, and she knows my deep love for all things sriracha and hot sauce well. She tipped me off to this Tasty on Buzzfeed video for One Pan Sriracha Chicken, andddddd I ended up cooking it immediately (literally that night).

It lived up to its claim for ease, and it’s truly a one pan meal – and I made it even easier by not draining the chicken fat and just cooked the veggies in it instead.  I ain’t skeered of a little fat.  (In fact, I would argue that it’s good for you, but that’s not the point.)  I made a couple other small changes to make it even easier and speedier – pre-minced garlic instead of fresh, nixed the garnish, and upped the sauce.  The rest of the recipe below is almost verbatim from Tasty on Buzzfeed.  This recipe has earned a permanent spot in my kitchen rotation – the chicken is juice, spicy and sweet, the veggies delicious, and you could change up the sauce/glaze for almost anything if you can’t stand the heat.

Easy One Pan Sriracha Chicken

Serving size: 4

4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
3 Tbsp. unsalted butter, divided into 3 Tbsp.
2 Tablespoons minced garlic (the kind from a jar)
1 red onion, sliced into half-moons
6 small red/new potatoes, chopped
1 green bell pepper, chopped
1/2 cup brown sugar
1/2 cup Sriracha

Preheat oven to 400˚F/200˚C. Season chicken thighs with salt and pepper, to taste.

Place a large cast-iron skillet over medium heat; add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.)  Then remove chicken.

Add garlic and onion to the pan and cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato and cook for 4-5 minutes.

Remove skillet from heat and return chicken to the skillet, skin side up. Mix Sriracha and brown sugar together in a bowl until smooth, then pour onto the chicken and vegetables.

Place pan in oven and roast until completely cooked through, about 30 minutes.

Natalie’s Cook’s Note: When browning the chicken (or browning or searing anything), you’ll know it’s ready to flip or remove when you can jiggle the piece of meat with your tongs and it no longer sticks to the skillet.
Easy One Pan Sriracha Chicken Thighs | oysters and pearls
PS – Mason has a blog herself – I’m Just In It For The Parking – go check it out for a good read to add to your blog roll. :)
Until Next Time - oysters and pearls

Sweet Heat Shrimp

A couple weekends ago, our friends Zach and Michelle came up from Mexico Beach/St. Joe for a party and stayed with us.  As a hostess gift, they brought SHRIMP!  The best kind of gift = fresh, locally caught shrimp.  Thanks, friends!

Fresh Gulf Shrimp from Port St. Joe, Florida | Oysters & Pearls

I decided that I wanted to use honey on them some how, so I came up with an impulse recipe that turned out great.  Wheat dubbed it “sweet heat shrimp,” so that’s what I’m going with.  It’s a pretty accurate title.

Sweet Heat Shrimp Recipe | Oysters & Pearls

I love juxtapositions of strong flavors – sweet and salty, sweet and sour, sweet and spicy, etc. etc.  So putting sriracha with honey made perfect sense to me.  Putting Sriracha on it always makes sense, though.

Sweet Heat Shrimp Recipe with Honey and Sriracha | Oysters & Pearls

I paired it with New York Times-Meets-SoWeGa Kale Salad so that there was something green on the plate.  Plus, we’re hooked on it!

New York Times Kale Salad | Oysters & Pearls

Sweet Heat Shrimp Recipe


– 1 pound shrimp, peeled and uncooked
– 2 tablespoons olive oil
– 2 tablespoons Sriracha hot sauce
– 3 tablespoons honey
– 2 cups white rice, cooked according to package directions


Heat oil in a deep skillet over medium heat.  Once hot, sauté shrimp until just cooked – about 5 minutes.  In the meantime (or ahead of time) whisk together honey and Sriracha.  Pour honey hot sauce mixture over cooked shrimp and serve immediately over rice.  Garnish with a lemon or lime wedge for squeezing.

Sweet Heat Shrimp | Oysters & Pearls

I wasn’t even sure I was going to photograph this because it was so simple and last minute, but Wheat deemed it “blog-worthy,” so there ya go.  ;)  That’s his stamp of approval, folks!

As this post goes live, I’m arriving in Charleston for the Southern C Summit, which begins today.

The Southern C Summit - Charleston

I am so very excited to learn from and get to know a whole host of talented people, and there’s even going to be a spotlight on Thomasville!  Follow along with me over on InstagramTwitter, and follow @thesoutherncsummit on Instagram.  I’ll be sure to do a full run-down when I get back home!

Until Next Time