Awesome Honey Garlic Sriracha Chicken


Honey Garlic Sriracha Chicken Elegant 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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