Honey Garlic Sriracha Chicken
Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup honey
- 2 tablespoons Sriracha (Asian Chili 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 lime juice (freshly squeezed)
- 6 boneless chicken thighs (with or without skin)
- 1 tablespoon cooking oil
- 1 pinch salt (to season, if desired)
- 1 pinch pepper (to season)
- 1 pinch green onions (or shallots in Australia, sliced to serve)
- 1 pinch sesame seeds (to serve)
- 2 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.