Honey Garlic Sriracha Chicken
- 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
- 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 (if time allows) in the refrigerator.
- 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.
- 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.
- 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).
- 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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