Ingredients
Method
- Whisk together honey, Sriracha sauce, soy sauce, minced garlic, and grated ginger in a medium bowl until smooth.
- Pat chicken thighs dry with paper towels; then season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken thighs skin-side down and sear for 5-7 minutes, until the skin is crispy and golden brown.
- Flip the chicken thighs, then pour the honey Sriracha mixture over them. Reduce heat to medium and simmer the sauce while the chicken cooks.
- Continue to cook for 15-20 minutes, turning the chicken occasionally, until its internal temperature reaches 165°F (75°C) and the sauce thickens.
- Once cooked, remove the pan from heat and let the chicken rest for 5 minutes.
- Before serving, sprinkle with sesame seeds and chopped fresh cilantro for garnish.
Nutrition
Notes
Ingredient Swap: If you're not a fan of too much heat, I've found you can easily dial down the Sriracha to just a teaspoon or two, or for an extra