| This recipe is liked by 0 person(s). |
Honey Garlic Sriracha Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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
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.
Notes
*Add more if you like it really spicy (about 4 tablespoons); or less for a milder sauce (about 1 tablespoon)
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe