Honey Sriracha Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper, to taste - 1 tablespoon olive oil The star of this dish is the chicken thighs. I love using bone-in, skin-on pieces because they stay juicy and have great flavor. The honey and Sriracha sauce create a perfect balance of sweet and spicy. The soy sauce adds depth, while garlic and ginger enhance the taste further. Seasoning with salt and pepper is key to bringing out the flavors. - Fresh cilantro - Sesame seeds Fresh cilantro adds a burst of color and freshness to the dish. I always sprinkle sesame seeds on top for a nice crunch. These garnishes not only make the dish look great but also add extra flavor. You can adjust the amount of cilantro and sesame seeds to your liking. {{ingredient_image_1}} - Whisking the sauce: Start by grabbing a medium bowl. Add 1/4 cup of honey, 2 tablespoons of Sriracha sauce, 1 tablespoon of soy sauce, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Whisk these ingredients together until smooth. This sweet and spicy sauce gives our chicken tons of flavor. - Preparing the chicken thighs: Next, take 4 bone-in, skin-on chicken thighs. Pat them dry with paper towels. This step helps the skin get crispy. Season both sides with salt and pepper to taste. This simple seasoning enhances the chicken's natural flavor. - Searing the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear them for about 5-7 minutes. Look for crispy, golden-brown skin. This step locks in juices and adds texture. - Simmering with sauce: After searing, flip the chicken thighs. Pour the honey Sriracha mixture over them. Turn the heat down to medium. Let the sauce simmer while the chicken cooks. Simmering allows the flavors to meld and the sauce to thicken. - Checking doneness: Cook the chicken for an additional 15-20 minutes. Turn the chicken occasionally to cook evenly. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). This ensures the chicken is safe to eat and perfectly cooked. To make sure your chicken thighs have crispy skin, start by drying them well. Use paper towels to remove moisture. This helps the skin crisp up nicely when you sear it. Searing in a hot skillet is key. Add the chicken skin-side down and let it cook without moving it for about 5-7 minutes. This will give you that golden-brown color and crunch. For the sauce, you want a nice balance. If it’s too thin, let it simmer longer. This will help it thicken. If it’s too thick, add a splash of water or more honey. Whisk the sauce ingredients well to ensure a smooth blend. Pair these chicken thighs with fluffy rice or roasted veggies. The rice soaks up the sauce perfectly. You can also serve it with a fresh salad for a crunchy contrast. For presentation, place the chicken on a large platter. Drizzle some of the sauce over it and sprinkle with sesame seeds. Add chopped fresh cilantro for a pop of color. This makes the dish look vibrant and inviting. Pro Tips Rest the Chicken: Allow the chicken thighs to rest for 5 minutes after cooking. This helps retain their juices, making them more tender and flavorful. Adjust the Heat: If you're sensitive to spice, reduce the amount of Sriracha or add more honey to balance the heat. Use Fresh Ingredients: Opt for fresh garlic and ginger for a more vibrant flavor compared to powdered alternatives. Experiment with Garnishes: Besides cilantro and sesame seeds, try adding chopped green onions or a squeeze of lime for extra freshness. {{image_2}} You can change up the honey if you want. Maple syrup makes a nice swap. It gives a sweet, rich flavor. Agave nectar is another choice. It’s lighter and works well too. Want to adjust the heat? You can use less Sriracha. Just add one tablespoon for milder chicken. If you like more spice, add chili flakes. You can also use a spicy sauce you love to kick it up. You can bake these chicken thighs in the oven. Preheat your oven to 400°F. Place the chicken in a baking dish. Pour the sauce over the chicken. Bake for 35-40 minutes. This method keeps the chicken juicy and tender. Grilling is another fun option. Heat your grill to medium-high. Put the chicken thighs on the grill, skin-side down. Cook for about 6-8 minutes. Flip them, then brush on the sauce. Grill until the chicken reaches 165°F. Grilled chicken has a nice smoky flavor that’s hard to beat. To store leftovers, first cool the chicken. Place it in a shallow dish. Cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This keeps the chicken fresh for up to three days in the fridge. For reheating, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of water or broth to keep it moist. Cover the dish with foil. Heat for about 15-20 minutes, or until warmed through. You can also microwave the chicken, but it may lose some crispiness. To freeze the dish, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag or container. This helps keep out air and prevent freezer burn. Honey Sriracha Chicken can be frozen for up to three months. When you're ready to eat, thaw the chicken in the fridge overnight. For reheating, follow the same steps as above. You can also reheat it straight from the freezer. Just add extra time to the oven or microwave. This helps ensure the chicken is heated all the way through. Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs. They will cook faster. Just be mindful of cooking time. Aim for an internal temperature of 165°F (75°C). How spicy is this dish? This dish has a nice kick from the Sriracha. The honey balances the heat. If you want less spice, use less Sriracha. Can I make it ahead of time? Absolutely! You can marinate the chicken in the sauce for a few hours. This adds more flavor. Cook it closer to serving time for best results. Caloric content Each serving has about 320 calories. This can vary based on the size of the chicken thighs and sauce used. Macronutrient breakdown - Protein: Approximately 24 grams - Carbohydrates: About 20 grams - Fat: Roughly 15 grams This is a great balance for a filling meal! This blog post covers a delicious and easy chicken dish. I shared main ingredients, including chicken thighs, honey, and Sriracha sauce, along with garnishes like cilantro and sesame seeds. The step-by-step instructions guide you through preparation and cooking, ensuring tasty results. Remember to try the tips for crispy skin and perfect sauce. Feel free to explore variations, like ingredient swaps and cooking methods. Proper storage methods keep leftovers fresh, while the FAQs address common concerns. Enjoy cooking this dish, and make it your own with each bite!$

Honey Sriracha Chicken Thighs

A deliciously sweet and spicy chicken dish featuring honey and Sriracha sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup honey
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
to taste salt and pepper
1 tablespoon olive oil
for garnish fresh cilantro
for garnish sesame seeds

Instructions

In a medium bowl, whisk together honey, Sriracha sauce, soy sauce, minced garlic, and grated ginger until smooth.
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. When hot, add the chicken thighs skin-side down and sear for about 5-7 minutes, or until the skin is crispy and golden brown.
Flip the chicken thighs and pour the honey Sriracha mixture over them. Reduce the heat to medium and let the sauce simmer while the chicken cooks.
Cook for an additional 15-20 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (75°C) and the sauce has thickened.
Once done, remove the pan from the heat and let the chicken rest for 5 minutes.
Before serving, sprinkle with sesame seeds and chopped fresh cilantro for garnish.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, dinner, honey, spicy, Sriracha