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Honey Sriracha Chicken Thighs
Honey Sriracha Chicken Thighs, from Honey Sriracha Chicken Thighs.
Chicken thighs · Olive oil · Honey · Sriracha
Photo by Public Domain Recipes contributors · Unlicense / public-domain dedication. Original image file copied unchanged; displayed with CSS cropping.
Gather
Ingredients
- 5-6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/3 cup honey
- 2 tablespoons sriracha hot sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Sesame seeds as a garnish (optional)
Make it
Method
- 1
Preheat oven to 350°F
- 2
Season the chicken. Rub the thighs with some olive oil and season liberally with salt and pepper.
- 3
Place the chicken thighs in a cold skillet, skin-side down. Cook for 15 minutes on medium-low heat without touching them.
- 4
Prepare Sriracha sauce by stirring honey and sriracha together in a bowl.
- 5
Flip the chicken thighs. Cook for another 10 minutes.
- 6
Place chicken thighs on baking tray (or just use skillet if using a cast-iron skillet). Drizzle the sriracha sauce on both sides of the chicken, coating it. You do not have to use all of it.
- 7
Bake chicken thighs for 15 minutes.
- 8
Test chicken for doneness. Chicken should reach internal temperature of 165°F.
- 9
If chicken is near done (or done), you can baste a second time with the remaining sauce (you can make more sauce if you need) and return to oven for 5 more minutes. Do not worry about overcooking; chicken thighs are difficult to overcook.
- 10
When chicken is done, let cool for a few minutes and garnish with sesame seeds before serving.
Source & rights
Where this recipe comes from
Honey Sriracha Chicken Thighs by Kevin Anderson, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.