Name: Honey Sriracha Glazed Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs Bone-in skin-on chicken thighs; 0.33 cup Honey; 0.25 cup Sriracha sauce; 2 tbsp Low-sodium soy sauce; 3 cloves Fresh garlic, minced; 1 tsp Fresh ginger, grated; 1 tbsp Lime juice; 1 tbsp Vegetable oil

"Indulge in these succulent chicken thighs, seared until golden and smothered in a vibrant, glossy glaze that perfectly balances heat and honeyed sweetness. This dish is a flavor powerhouse that transforms simple poultry into a restaurant-quality meal with minimal effort."

Ingredients

Qty	Item
1.5 lbs 680 g	Bone-in skin-on chicken thighs
0.33 cup 115 g	Honey
0.25 cup 60 ml	Sriracha sauce
2 tbsp 30 ml	Low-sodium soy sauce
3 cloves 9 g	Fresh garlic, minced
1 tsp 5 g	Fresh ginger, grated
1 tbsp 15 ml	Lime juice
1 tbsp 15 ml	Vegetable oil

How to Make Honey Sriracha Glazed Chicken Thighs

Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.

In a medium mixing bowl, whisk together the honey, sriracha, soy sauce, minced garlic, grated ginger, and lime juice until well combined.

Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown.

Flip the chicken thighs over. Pour the honey sriracha mixture into the pan around the chicken.

Reduce heat to medium. Simmer for another 10-15 minutes, basting the chicken frequently with the sauce as it thickens into a sticky glaze, until the internal temperature reaches 165°F (74°C).

Remove from heat and let the chicken rest for 5 minutes. Spoon extra glaze over the top before serving with sesame seeds or sliced green onions.

·
Dry the chicken skin thoroughly for maximum crispiness.
·
Use a cast-iron skillet to achieve a superior sear and even heat distribution.
·
Adjust the sriracha amount to your heat preference; 1/4 cup provides a medium kick.
·
If the sauce thickens too quickly, add a splash of water or chicken broth to thin it out.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but monitor the cooking time closely as breasts lean out and dry faster. They typically require 5-7 minutes per side depending on thickness.

Is this recipe gluten-free?

To make it gluten-free, ensure you use Tamari or a certified gluten-free soy sauce substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain the texture of the glaze.

What sides go best with this dish?

Steam jasmine rice, roasted broccoli, or a fresh cucumber salad are excellent pairings to balance the rich sauce.

Video Tutorials

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