Sriracha Chicken
This Sriracha Chicken is juicy, garlicky, and coated in a sticky, spicy-sweet glaze. Made with honey, soy sauce, and just enough Sriracha for heat, it’s pan-seared until golden in a skillet and perfect with rice.
Servings: 2 People
Ingredients
- 4 chicken thighs deboned but skin-on
- 3 cloves garlic minced
- 1 tablespoon oil
- white sesame seeds optional
Sriracha Marinade:
- 1½ tablespoons honey
- 1 tablespoon tamari or soy sauce
- 1 teaspoon Sriracha chili sauce
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 pinch salt
Instructions
- Whisk the Sriracha Sauce together until well combined.
- Add the garlic and Sriracha Sauce to the chicken, stirring to combine well. Marinate for 30 minutes.
- Heat a skillet (preferably cast iron) over medium heat and add the oil. Transfer the chicken to the skillet and cook on both sides until golden brown and cooked through.
- Add the remaining marinade to the skillet. Once it thickens, turn off the heat, sprinkle with sesame seeds (if using), and serve the chicken immediately.
Nutrition
Serving: 2people | Calories: 617kcal | Carbohydrates: 16g | Protein: 38g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 750mg | Potassium: 512mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg