Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home! | https://cafedelites.com
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4.86 from 14 votes

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 Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Asian
Keyword: Sriracha chicken
Servings: 6
Calories: 318kcal
Author: Karina

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

  • 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.

Notes

*Add more if you like it really spicy (about 4 tablespoons); or less for a milder sauce (about 1 tablespoon)

Nutrition

Calories: 318kcal | Carbohydrates: 13g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 336mg | Potassium: 262mg | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 4.8mg | Calcium: 14mg | Iron: 0.9mg