Go Back
Delicious Sticky Honey Sriracha Chicken Thighs garnished and plated

Sticky Honey Sriracha Chicken Thighs

A quick and easy dish featuring juicy chicken thighs coated in a sweet and spicy honey sriracha sauce, cooked in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken thighs Bone-in thighs can be used with extra cooking time.
  • 1/4 cup honey Provides glossy stickiness.
  • 2 tablespoons sriracha Adjust the amount based on desired spice level.
  • 2 tablespoons soy sauce Adds saltiness and depth.
  • 3 cloves garlic, minced Fresh is best but jar garlic is okay.
  • 1 tablespoon lime juice or rice vinegar Adds tang to balance sweetness.
  • 2 tablespoons oil For cooking the chicken.
  • to taste none salt and pepper Basic seasoning.

Method
 

Preparation
  1. In a small bowl, stir together honey, sriracha, soy sauce, minced garlic, and a squeeze of lime or a splash of vinegar. Taste the sauce and adjust as needed.
  2. Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Cooking
  1. Heat a skillet over medium-high heat with a little oil. Add the chicken in a single layer and cook without moving it for about 4-5 minutes to achieve browning.
  2. Flip the chicken and cook another 4-5 minutes.
  3. Pour the sauce into the pan, reduce the heat to medium, and let it simmer for a few minutes, spooning the sauce over the chicken until it becomes sticky.
  4. Check the doneness; the chicken is done when cooked through and juices run clear. Aim for 165°F. Let the chicken rest for a couple of minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet with a splash of water or in the microwave in short bursts.