Sriracha Honey Glazed Chicken

$For the Sriracha Honey Glazed Chicken, you will need: - 4 boneless, skinless chicken thighs - 1/4 cup Sriracha sauce - 1/4 cup honey - 2 tablespoons soy sauce (low sodium) - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon sesame oil - Salt and pepper, to taste - Chopped green onions, for garnish - Sesame seeds, for garnish You can switch some ingredients if needed: - Chicken thighs work well, but you can use chicken breasts for a leaner option. - For a milder glaze, try using sweet chili sauce instead of Sriracha. - Use maple syrup instead of honey for a vegan version. - Coconut aminos can replace soy sauce for gluten-free cooking. - If you don't have fresh ginger, ground ginger can work in a pinch. You'll need a few basic tools to make this dish: - A large skillet for cooking the chicken - A small mixing bowl for the glaze - A whisk or fork to mix the glaze - A meat thermometer to check the chicken's doneness - A cutting board and knife for slicing the chicken These simple ingredients and tools make it easy to prepare a delicious meal. Enjoy the process as you create this savory flavor fusion! {{ingredient_image_1}} Start by mixing the glaze. In a small bowl, whisk together 1/4 cup Sriracha sauce, 1/4 cup honey, 2 tablespoons low-sodium soy sauce, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 tablespoon sesame oil. This blend creates a sweet and spicy sauce. If you like more heat, add extra Sriracha. This glaze will coat the chicken and bring it to life. Next, season 4 boneless, skinless chicken thighs with salt and pepper. Heat a large skillet over medium-high heat. Add a drizzle of olive or avocado oil until it shimmers. Place the chicken thighs in the skillet. Cook them for 4-5 minutes without moving them. This step helps create a nice sear. After 4-5 minutes, flip the chicken. Pour half of the Sriracha honey glaze over the top. Cook for another 4-6 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). This ensures your chicken is safe to eat. Once the chicken is cooked, remove it from the skillet. Let it rest for a few minutes to keep it juicy. When ready, slice the chicken. Drizzle any leftover glaze over the slices. For a beautiful finish, top with chopped green onions and sesame seeds. The pop of color makes the dish look great. Serve your Sriracha Honey Glazed Chicken over steamed rice or quinoa, paired with sautéed veggies for a complete meal. Enjoy the amazing flavors! To adjust the spice in your Sriracha honey glazed chicken, start small. You can always add more heat later. Mix your glaze with 2 tablespoons of Sriracha. Taste it. If you want more spice, add another tablespoon. If it’s too spicy, add more honey to balance it. Honey will calm the heat while keeping your glaze sweet. A great glaze has a nice shine. To get this, cook your chicken over medium-high heat. This method helps the glaze stick well. Pour half of the glaze on the chicken when you flip it. This allows the glaze to caramelize, creating a beautiful finish. Remember to keep some glaze for drizzling after cooking. Cooking chicken thighs well is key. I recommend pan-searing for the best flavor. Heat your skillet until it shimmers. This creates a nice sear. You can also bake or grill the thighs. If you grill, watch the temperature closely. Chicken should reach 165°F (75°C) inside to be safe. Always let your chicken rest before slicing. This keeps it juicy and tender. Pro Tips Marinate for More Flavor: If you have time, marinate the chicken thighs in the Sriracha honey glaze for at least 30 minutes or up to overnight. This will infuse the meat with deeper flavors. Adjust Spice Level: Feel free to tweak the amount of Sriracha based on your heat tolerance. For a milder glaze, substitute half of the Sriracha with ketchup. Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C) for safe consumption. Garnish for Presentation: Enhance the dish's presentation by adding a sprinkle of chopped green onions and sesame seeds right before serving. This adds color and texture. {{image_2}} You can add colorful vegetables to this dish for more flavor and nutrients. Try using bell peppers, broccoli, or carrots. Simply slice them and toss them into the skillet with the chicken. Cook them until they are tender but still crisp. The glaze will cover the veggies perfectly, giving them a nice kick. If you want a different protein, consider using tofu or shrimp. For tofu, press and cube it before cooking. Cook it in the skillet until golden brown. Then, pour the glaze over it just like you would with chicken. For shrimp, add them to the skillet when the chicken is almost done. Cook them until they turn pink and opaque. Both options will soak up that delicious Sriracha honey glaze. To change the flavor profile, mix in different sauces or spices. For a Thai twist, add lime juice and chopped cilantro to the glaze. If you prefer BBQ, swap the Sriracha with your favorite BBQ sauce. You can also add smoked paprika for extra depth. These small changes create a whole new dish while keeping the same base recipe. To keep your Sriracha honey glazed chicken fresh, place leftovers in an airtight container. Make sure to cool the chicken to room temperature before sealing it. Store it in the fridge for up to three days. The glaze will soak into the chicken, enhancing its taste. If you want to save some for later, freezing is a great option. Wrap the chicken tightly in plastic wrap or foil. Then, place it in a freezer-safe bag or container. You can freeze the chicken for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, I suggest using the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes or until warmed through. You can also reheat in a microwave, but the oven keeps it crispy. Enjoy your flavorful chicken again! Yes, you can use chicken breasts. They will cook faster, so watch the time closely. The glaze will still add great flavor. Just make sure the chicken is at least 165°F (75°C) inside. You can serve this chicken with many sides. Steamed rice or quinoa works well. Sautéed vegetables add color and crunch. You could also add a simple salad for freshness. Try pairing it with some pickled veggies for extra zing! The glaze stays fresh for about one week in the fridge. Store it in an airtight container for best results. If you want to use it later, just give it a good stir before using. In this article, we explored the tasty Sriracha honey glaze and how to make it. We covered the key ingredients, substitutions, and the tools you need. You learned the step-by-step method to cook chicken thighs perfectly, plus tips to adjust spice levels and create variations. Remember, you can have fun with different proteins and flavors! Lastly, we discussed how to store your leftovers properly. Dive into this recipe, and enjoy a delicious meal that suits your taste. Happy cooking!$

Sriracha Honey Glazed Chicken

A spicy and sweet chicken dish glazed with Sriracha and honey.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup Sriracha sauce
0.25 cup honey
2 tablespoons soy sauce (low sodium)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
to taste Salt and pepper
to taste Chopped green onions, for garnish
to taste Sesame seeds, for garnish

Instructions

In a small bowl, whisk together Sriracha sauce, honey, soy sauce, minced garlic, grated ginger, and sesame oil to create the glaze. Adjust the Sriracha to your spice preference.
Season the chicken thighs with salt and pepper on both sides.
In a large skillet over medium-high heat, add a drizzle of oil (olive or avocado) and heat until shimmering.
Add the chicken thighs to the skillet and cook for 4-5 minutes without moving them, allowing a sear to form.
Flip the chicken thighs over and pour half of the Sriracha honey glaze over the chicken. Cook for an additional 4-6 minutes, drizzling more glaze as needed. Ensure the internal temperature of the chicken reaches 165°F (75°C).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Drizzle any remaining glaze over the sliced chicken, then top with chopped green onions and sesame seeds for garnish.

Notes

Serve the glazed chicken on a bed of steamed rice or quinoa, with a side of sautéed vegetables. A sprinkle of extra sesame seeds and green onions will enhance the visual appeal.

Keyword chicken, glazed, honey, sriracha