Name: Honey Sriracha Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: ¼ cup honey; 2 tbsp Sriracha; 5 garlic cloves; 2 tbsp rice wine vinegar; 1½ tbsp soy sauce; 1 tbsp lime juice; 6 chicken thighs; 1 tbsp cooking oil; salt; pepper; Green Onions; Sesame seeds; lime wedges

How To Make Honey Garlic Sriracha Chicken

Enjoy a delicious, marinated dish with our Honey Garlic Sriracha Chicken Recipe! Use the yummy sauce as a dipping sauce for your chicken too.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

¼cuphoney
2tbspSriracha,(Asian chili sauce)
5garlic cloves,crushed, or 1¼ tbsp minced garlic
2tbsprice wine vinegar
1½tbspsoy sauce,low sodium
1tbsplime juice,freshly squeezed
6chicken thighs,boneless, with or without skin
1tbspcooking oil
salt,to season, if desired
pepper,to season, if desired
green onions,or shallots, sliced
sesame seeds,to serve
lime wedges,to serve

Instructions

In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce, and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours maximum in the refrigerator.
Heat 2 teaspoons of oil in a nonstick pan, cast-iron skillet, or grill pan over medium heat.
Sear the chicken in two batches, on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle. The skin should be crisp and golden brown, and the underside slightly charred.
Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
Garnish with sliced green onion, sesame seeds, and lime wedges. Serve chicken immediately along with the sauce or steamed veggies, over rice, or noodles.

Recipe Notes

Alternative option for the reserved sauce: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken. This option ensures a slightly spicier end result.