Honey Sriracha Chicken

Tender, moist chicken thighs, with a crisp, seared skin are smothered in an irresistibly sweet and savory honey sriracha sauce for an entrée the whole family will love.

Prep: 15

Cook: 45

Total: 1

Yield:6 chicken thighs

Equipment

medium mixing bowl
whisk
Cutting board
Paper towels
Large skillet oven-safe
Tongs
pot holder or silicone hot handle cover
internal meat thermometer
Large plate

Ingredients

For the Honey Sriracha Sauce

1 teaspoon garlic powder
4 cloves garlic minced
3 tablespoons sriracha
½ cup honey
2 tablespoons water or chicken broth
¼ cup low-sodium soy sauce

For the Chicken Thighs

6 medium bone-in, skin-on chicken thighs approximately 4-5 ounces each
salt to taste
freshly cracked black pepper to taste

Instructions

Preheat oven to 375° Fahrenheit. Position oven racks as needed so skillet will sit in center of oven.
Add 1 teaspoon garlic powder, 4 cloves garlic, 3 tablespoons sriracha, ½ cup honey, 2 tablespoons water, ¼ cup low-sodium soy sauce to medium mixing bowl. Whisk ingredients together until completely incorporated, then set bowl aside.
Place 6 medium bone-in, skin-on chicken thighs on cutting board. Pat chicken thighs completely dry on all sides with paper towels, then liberally season all sides of chicken thighs with salt and freshly cracked black pepper. Set aside.
Place large skillet on stovetop over medium-high heat. When skillet is hot, place chicken thighs in skillet skin-side down. Sear chicken 7 to 8 minutes or until skin is golden and easily releases from pan when chicken is moved. If skin sticks to pan, continue searing until skin releases easily.
Roast chicken thighs 10 minutes. After 10 minutes, insert internal meat thermometer into thickest areas of chicken to check doneness. Return skillet to oven and continue roasting chicken 3 to 5 minutes or as needed until thermometer indicates internal temperature of 162° to 163° Fahrenheit.
When chicken thighs reach desired internal temperature, carefully remove skillet from oven. Transfer chicken thighs to large plate and set aside to rest 5 minutes.
Meanwhile, return skillet to stovetop. Simmer sauce in skillet over medium heat until sauce has thickened to desired consistency. Stir sauce as needed to prevent sticking or burning.
When sauce has thickened, remove skillet from heat. Return chicken to skillet. Spoon sauce in skillet onto tops of chicken thighs, covering chicken thighs completely, then transfer chicken thighs to serving plates. Serve chicken immediately with additional honey-sriracha sauce and preferred sides.

Notes

Chicken Thighs: You can use boneless chicken thighs or chicken breasts instead of chicken thighs. You’ll just need to adjust the times on the stove and in the oven to accommodate your chicken of choice. Go by the internal temperature to determine if the chicken is fully cooked rather than relying on time recommendations.
Make it Paleo: For strict paleo, use raw, unfiltered honey. Replace the soy sauce with coconut aminos or our homemade soy sauce substitute.

Nutrition

Recipe By:Cheryl Malik