- ¼ cup honey
- 2 tablespoons Sriracha sauce
- 5 cloves garlic, crushed
- 2 tablespoons rice wine vinegar
- 1 ½ tablespoons soy sauce or gluten free tamari sauce
- 1 tablespoon freshly squeezed lime juice
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon cooking oil
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 the marinade out of the bowl and reserve to use for later as a mopping sauce. Add the chicken thighs, turning over to completely cover them in the marinade, cover the bowl with plastic wrap, and marinate chicken for a minimum of 30 minutes to 2 hours in the refrigerator. Heat the cooking oil in a cast iron skillet (or grill pan) over medium heat. Sear the chicken in on both sides (approximately 8-10 minutes per side) along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (the chicken will char slightly due to the honey). Transfer the 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. Brush the hot sauce over the chicken prior to serving.
- Yields: 4 servings
- Preparation Time: 30 minutes, plus marinating time