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Dinner · Home cooking · Easy
Honey Sriracha Chicken Thighs
This recipe yields a batch of relatively spicy chicken thighs. If you don't like spicy foods, you can add more honey and less sriracha. Conversely, if you…
- 15 min hands-on
- 45 min total
- Serves 4
- about $4–7 a serving
- Chicken or turkey
- oven
- skillet
- sheet pan
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 5-6bone-in, skin-on chicken thighs
- 1 tablespoonolive oil
- ⅓ cuphoney
- 2 tablespoonssriracha hot saucecheck the label: may contain gluten
- ½ teaspoonkosher salt
- ½ teaspoonblack pepper
- Sesame seeds as a garnish (optional)
Method one step at a time, with timers in the app
- Preheat oven to 350°F
- Season the chicken. Rub the thighs with some olive oil and season liberally with salt and pepper.
- Place the chicken thighs in a cold skillet, skin-side down. Cook for 15 minutes on medium-low heat without touching them.⏱ 15 min
- Prepare Sriracha sauce by stirring honey and sriracha together in a bowl.
- Flip the chicken thighs. Cook for another 10 minutes.⏱ 10 min
- Place chicken thighs on baking tray (or just use skillet if using a cast-iron skillet). Drizzle the sriracha sauce on both sides of the chicken, coating it. You do not have to use all of it.
- Bake chicken thighs for 15 minutes.⏱ 15 min
- Test chicken for doneness. Chicken should reach internal temperature of 165°F.
- If chicken is near done (or done), you can baste a second time with the remaining sauce (you can make more sauce if you need) and return to oven for 5 more minutes. Do not worry about overcooking; chicken thighs are difficult to overcook.⏱ 5 min
- When chicken is done, let cool for a few minutes and garnish with sesame seeds before serving.
Allergens, with the fine print read
- ⚠Contains sesame.
- ?Check the label: sriracha hot sauce may contain gluten, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Kevin Anderson, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.