Honey Sriracha Chicken Recipe

I just made this chicken over some rice and holy moly, it is so good!!! I love spicy food, so I thought it was just perfect, and the honey really help add a layer of sweetness to the chicken that my taste buds thoroughly enjoyed. I cooked the chicken at 350 for about ten minutes and then 245 for another ten minutes and it was very juicy because I didn't want to risk it going dry. I also didn't add the italian season because it just seemed weird to add, but other than that, c'est magnifique!

Loved this, but did alter it. My family, kids included, love spicy food, but this is very spicy. I added more honey to make it 1:1 and added about ½-1 cup chicken stock to make more sauce, that way chicken would stay moist while cooking. I cooked it at 375, for a bit longer to stay moist as well. When it was done in the oven, I let the chicken rest for several minutes and cooked the sauce in a small saucepan to reduce it. Everyone loved it and devoured every bite!

Honey Sriracha Chicken Recipe

Ingredients:

4 chicken thighs, deboned but skin-on (12 oz chicken)

3 cloves garlic, minced

1 tablespoon oil

White sesame seeds, optional

Honey Sriracha Marinade

1 1/2 tablespoons honey

1 tablespoon Tamari or soy sauce

1 teaspoon Sriracha chili sauce

1 teaspoon rice vinegar or apple cider vinegar

Pinch of salt

Method:

• Whisk the Honey Sriracha Marinate together. Mix well.
• Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
• Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

Read more >> Honey Sriracha Chicken Recipe @ rasamalaysia.com

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