Honey + Sriracha Chicken Thighs
Honey + Sriracha Chicken Thighs is a gluten free and dairy free recipe with 4 servings. This main course has 493 calories, 32g of protein, and 32g of fat per serving. For $1.56 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Healthy Delicious. From preparation to the plate, this recipe takes roughly 50 minutes. 2616 people have tried and liked this recipe. If you have bone-in chicken thighs, ground ginger, juice of lime, and a few other ingredients on hand, you can make it. With a spoonacular score of 62%, this dish is solid. Similar recipes include Honey Sriracha Chicken Thighs, Honey Sriracha Chicken Thighs, and Honey Sriracha Chicken Thighs.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
4 bone-in Chicken Thighs (about 2 pounds)
¼ teaspoon Ground Ginger
¼ cup Honey
½ Lime, juiced (about 2 Tablespoons)
1 teaspoon Low Sodium Soy Sauce
¼ cup Sriracha
Equipment:
baking sheet
oven
knife
frying pan
aluminum foil
Cooking instruction summary:
Heat oven to 425*F. Arrange the chicken thighs skin-side up on a baking sheet. Bake 15 minutes.Meanwhile, mix together the remaining ingredients in a small pan set over medium-high heat. Cook for 3-5 minutes, or until reduced to a thin glaze – a spoon dragged through the sauce should leave a trail in its wake.Spoon the reduced sauce onto the chicken thighs, covering the skin generously. Return to the oven and cook an additional 15-20 minutes or until the skin is crisp and begins to char and the juices run clear when the thighs are cut into with a knife.Remove from the oven and tent with foil; let rest 5 minutes before serving.
Step by step:
1. Heat oven to 425*F. Arrange the chicken thighs skin-side up on a baking sheet.
2. Bake 15 minutes.Meanwhile, mix together the remaining ingredients in a small pan set over medium-high heat. Cook for 3-5 minutes, or until reduced to a thin glaze – a spoon dragged through the sauce should leave a trail in its wake.Spoon the reduced sauce onto the chicken thighs, covering the skin generously. Return to the oven and cook an additional 15-20 minutes or until the skin is crisp and begins to char and the juices run clear when the thighs are cut into with a knife.
3. Remove from the oven and tent with foil; let rest 5 minutes before serving.
Nutrition Information:
covered percent of daily need
