Spicy Honey Garlic Chicken Thighs are full of sweet and spicy flavor from Sriracha to garlic to honey! Serve with a side of roasted broccoli or a salad.
Spicy Honey Garlic Chicken Thighs are the best of both worlds – sweet and spicy!
Sweet and spicy are a delicious combination that I love as much as sweet and savory. I am the only member of our house who enjoys a little heat; but this recipe isn’t overly spicy and my entire family loves it. From start to finish, you can have this on the dinner table in approximately 40 minutes. And leftovers are even better because the flavor has had time to infuse with the entire chicken thigh.
If you’re not a fan of the thigh, feel free to use this recipe with any other piece of chicken. If you are sensitive to heat or worried it might be a bit much, start out adding just a little of Sriracha, until you reach the desired level of heat. Love it a bit steamy? Add more to your heart’s content!
I love to serve this chicken with my roasted broccoli salad, crunchy broccoli slaw, tri-color roasted rosemary potatoes, or a classic Caesar salad.
Special Equipment:
12” Cast Iron Skillet
Instant Read Thermometer
Ingredients:
¼ cup tamari or coconut aminos
½ cup chicken broth, preferably organic
2 Tablespoons sesame oil, plus more for skillet, if necessary*
1 Tablespoon Sriracha sauce
1/3 cup honey, preferably local
4-5 large cloves garlic, finely chopped
2 teaspoon fresh ginger, finely minced
2 Tablespoons fresh lime juice
6 bone-in, skin-on chicken thighs
Sea salt and black pepper, to taste
1 large green onion, sliced, green part only
1 Tablespoon white sesame seeds
Instructions:
Prepare the sauce by whisking together the tamari, chicken broth, sesame oil, Sriracha sauce, honey, garlic, ginger, and lime juice in a medium bowl. Set aside.
Add the chicken thighs to a large well-seasoned cast iron skillet set over medium heat and season generously with salt and black pepper.
*Tip: If the pan is new or not well-seasoned, add 2 tablespoons sesame oil to the skillet before adding the chicken.
Cook until the chicken releases easily from the skillet, approximately 4-5 minutes. Turn the chicken and pour the sauce into the skillet. Continue cooking for another 4-5 minutes, spooning the pan sauce over the chicken as it cooks.
Cover and reduce heat to medium-low. Simmer until the chicken is cooked through, approximately 15-20 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of the chicken.
Remove from heat and brush the pan sauce over the chicken until nicely coated. Allow chicken to rest for 5 minutes before topping with the sliced green onion and sesame seeds. Serve immediately with a drizzle of pan sauce on top and your choice of sides. Enjoy!
Ingredients
- ¼ cup tamari or coconut aminos
- ½ cup chicken broth, preferably organic
- 2 Tablespoons sesame oil, plus more for skillet, if necessary*
- 1 Tablespoon Sriracha sauce
- 1/3 cup honey, preferably local
- 4-5 large cloves garlic, finely chopped
- 2 teaspoons fresh ginger, finely minced
- 2 Tablespoons fresh lime juice
- 6 bone-in, skin-on chicken thighs
- Sea salt and black pepper, to taste
- 1 large green onion, sliced, green part only
- 1 Tablespoon white sesame seeds
Instructions
Prepare the sauce by whisking together the tamari, chicken broth, sesame oil, Sriracha sauce, honey, garlic, ginger, and lime juice in a medium bowl. Set aside.
Add the chicken thighs to a large well-seasoned cast iron skillet set over medium heat and season generously with salt and black pepper.
Cook until the chicken releases easily from the skillet, approximately 4-5 minutes. Turn the chicken and pour the sauce into the skillet. Continue cooking for another 4-5 minutes, spooning the pan sauce over the chicken as it cooks.
Cover and reduce heat to medium-low. Simmer until the chicken is cooked through, approximately 15-20 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of the chicken.
Remove from heat and brush the pan sauce over the chicken until nicely coated. Allow chicken to rest for 5 minutes before topping with the sliced green onion and sesame seeds. Serve immediately with a drizzle of pan sauce on top and your choice of sides. Enjoy!
Notes
*Tip: If the pan is new or not well-seasoned, add 2 tablespoons sesame
oil to the skillet before adding the chicken.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 920mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 7g
This data was provided and calculated by Nutritionix on 11/27/2020
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