Honey Garlic Sriracha Chicken

Name: Honey Garlic Sriracha Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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)

Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

6 servings

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)

Steps

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.
Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
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.
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.
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).
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.