Sticky Honey Sriracha Chicken Thighs

Sticky Honey Sriracha Chicken Thighs

A delightful blend of sweet and spicy flavors, these Sticky Honey Sriracha Chicken Thighs are easy to prepare and perfect for a quick meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 400

Ingredients Method Notes

Ingredients

For the Sauce

1/4 cup honey Opt for pure, local honey for the best flavor.
2 tablespoons sriracha Increase quantity for a spicier version.
2 tablespoons soy sauce Substitute with tamari for a gluten-free option.
3 cloves garlic, minced Fresh garlic offers a more robust flavor.
1 tablespoon lime juice or rice vinegar Both work well to enhance the flavor.

For the Chicken

1 pound boneless skinless chicken thighs Choose fresh thighs that are plump and free of discoloration.
2 tablespoons oil For cooking, to achieve a crispy sear.
to taste salt and pepper Season both sides before cooking.

Method

Preparation

In a small bowl, stir together the honey, sriracha, soy sauce, minced garlic, and lime juice or vinegar. The mixture should have a glossy, thick consistency.
Pat the chicken thighs dry using a paper towel and season both sides with salt and pepper.

Cooking

Heat a skillet over medium-high heat with oil. Once hot, add the chicken in a single layer and let it sit without moving for about 4 to 5 minutes.
Flip the chicken and cook for an additional 4 to 5 minutes. Once browned, pour the sauce into the pan.
Allow the sauce to simmer, spooning it over the chicken until it becomes sticky and fragrant. Ensure the chicken is cooked through, reaching an internal temperature of 165°F.

Serving

Let the chicken rest for a couple of minutes before slicing. Serve over jasmine rice with extra sauce on top.

Notes

For best results, marinate the chicken thighs in the sauce for 30 minutes prior to cooking for enhanced flavor and tenderness. Store leftovers in an airtight container for up to three days.