Honey Garlic Sriracha Chicken

Ingredients

• 1/4 cup honey
• 2 tablespoons Sriracha, Asian Chile sauce
• 5 cloves garlic
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons low sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 6 boneless chicken thighs
• 1 tablespoon cooking oil
• Salt and pepper
• Sliced green onions, or shallots in Australia, to serve
• Sesame seeds, to serve
• Lime wedges, to serve

Directions

1. Combine the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice in a shallow bowl, stirring until smooth. Remove 4 tablespoons of the mixture and set it aside for dipping later. Add the chicken to the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours, if you have the time.
2. Warm 2 teaspoons of oil in a nonstick pan, cast iron skillet, or grill pan set over medium heat. Cook the chicken in two batches, using 3 thighs per batch, adding any marinade left in the bowl as you go. Sear both sides until the chicken is fully cooked and not pink at the center, the skin is browned and crisp, and the bottom has a little char from the honey. Move the chicken to a warmed plate, loosely cover it with foil, and rest it for 5 minutes.
3. For OPTION A, pour the reserved sauce into the hot pan and warm it over medium heat, stirring now and then so the pan juices blend into the sauce.
4. For OPTION B, leave the reserved sauce out of the pan. Spoon the pan juices over the chicken, then drizzle the reserved sauce onto each piece for a slightly spicier finish.
5. Serve the chicken right away with the sauce. Finish with sliced green onions, sesame seeds and lime wedges, and add steamed vegetables, rice or noodles alongside.