Ingredients
¼cuphoney
2tbspSriracha,(Asian chili sauce)
5garlic cloves,crushed, or 1¼ tbsp minced garlic
2tbsprice wine vinegar
1½tbspsoy sauce,low sodium
1tbsplime juice,freshly squeezed
6chicken thighs,boneless, with or without skin
1tbspcooking oil
salt,to season, if desired
pepper,to season, if desired
green onions,or shallots, sliced
sesame seeds,to serve
lime wedges,to serve
Preparation
In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce, and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours maximum in the refrigerator.
Heat 2 teaspoons of oil in a nonstick pan, cast-iron skillet, or grill pan over medium heat.
Sear the chicken in two batches, on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle. The skin should be crisp and golden brown, and the underside slightly charred.
Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
Garnish with sliced green onion, sesame seeds, and lime wedges. Serve chicken immediately along with the sauce or steamed veggies, over rice, or noodles.
