Honey Garlic Sriracha Chicken
1/4 cup honey
2 tablespoons Sriracha
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
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 marinade out of the bowl and reserve to use for later as a dipping sauce. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours , in the refrigerator. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet over medium heat. Sear the chicken in two batches , on both sides 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 . Transfer 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.
Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken . Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles. .