This is an Asian twist on buffalo chicken—sweet, spicy, garlicky, and buttery. Best of all, the dish makes its own sauce: the kicky sriracha marinade combined with the gelatin-rich meat juices that collect in the bag while the chicken is cooking become the basis for a quick pan sauce. All you need to do is sear the chicken in a hot skillet just before serving. It’s fantastic spooned over rice or couscous, with lime wedges on the side.
If you can’t find skin-on, boneless chicken breasts, ask your butcher to bone some for you. In a pinch, you can substitute boneless, skinless breasts, but the crispiness and general deliciousness of the skin really makes this dish.