Inspirational Honey Garlic Sriracha Chicken


Honey Garlic Sriracha Chicken Inspirational Honey Garlic Sriracha Chicken Cafe Delites











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.






Base Recipe adapted from this SITE







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