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Honey Garlic Sriracha Chicken

60/100 by 117 users
Honey Garlic Sriracha Chicken

INGREDIENTS

  • 1/4 cup honey
  • 2 tablespoons Sriracha (Asian Chile sauce)*
  • 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 6 boneless chicken thighs with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper to season (If desired)
  • Sliced green onions (or shallots in Australia) to serve
  • Sesame seeds to serve
  • Lime wedges to serve

INSTRUCTIONS

  1. 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.
  2. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows) in the refrigerator.
  3. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch) 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 is crisp and golden browned and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate tent with foil and allow to rest for 5 minutes.
  4. OPTION A: 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.
  5. OPTION B: 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).
  6. Serve chicken immediately along with the sauce. Garnish with sliced green onion sesame seeds and lime wedges. Serve with steamed veggies over rice or noodles.

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