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- 2 lbs chicken thighs, boneless and skinless - 3 tablespoons Sriracha sauce - 4 tablespoons honey The heart of the dish is the chicken thighs. They have great flavor and stay juicy. Sriracha sauce brings heat and depth. Honey adds a sweet touch that balances the spice. - 2 tablespoons soy sauce - 1 tablespoon garlic, minced - 1 tablespoon ginger, finely grated - 1 tablespoon rice vinegar - 1 teaspoon sesame oil The marinade makes the chicken shine. Soy sauce gives it umami. Garlic and ginger add a fresh kick. Rice vinegar brings brightness, while sesame oil adds richness. - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) - 2 tablespoons olive oil - Salt and pepper to taste Garnishes are key for presentation. Green onions add color and flavor. Sesame seeds provide crunch. Olive oil, salt, and pepper enhance the dish’s overall taste. For the full recipe, check out the details above! To start, you need to make the marinade. Grab a medium bowl. Add the Sriracha sauce, honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, salt, and pepper. Use a whisk to mix everything well. This step is key to ensure all flavors blend nicely. Next, let’s marinate the chicken. Take the chicken thighs and place them into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is covered. Seal the bag or cover the dish. Refrigerate for at least 30 minutes. For even better taste, let it marinate for up to 4 hours. Now, it’s time to bake. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly with olive oil. Take the chicken out of the marinade and let the extra drip off. Place the thighs on the baking sheet, leaving space between them. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). If you like a charred finish, broil the chicken for an extra 2-3 minutes. Just watch it closely to avoid burning. After baking, let the chicken rest for 5 minutes before slicing. This makes it juicy. Garnish with chopped green onions and sprinkle sesame seeds on top for added flair and crunch. For the full recipe, refer back to the main section. To get the best flavor, marinate the chicken well. I recommend marinating for at least 30 minutes. If you have time, let it sit for up to 4 hours. This allows the chicken to soak up all the tasty goodness. - Use a resealable bag for easy mixing and coating. - Make sure all pieces are covered in the marinade. This helps every bite burst with flavor. You can cook Spicy Honey Sriracha Chicken in different ways. Baking is easy and effective, but grilling gives a nice char. - Grilling: Preheat your grill to medium-high. Cook each side for about 6-7 minutes. - Broiling: After baking, turn on the broiler for 2-3 minutes for a crispy finish. Just keep a close eye on it to avoid burning. Pair this chicken with great sides for a complete meal. Here are some ideas: - Rice or quinoa: These grains soak up the sauce well. - Steamed veggies: Broccoli or green beans add color and crunch. - Salad: A fresh salad balances the spicy chicken. For a fun presentation, slice the chicken and arrange it on a platter. Add chopped green onions and sesame seeds for a pop of color. This makes your dish look as good as it tastes! For the full recipe, check out the previous sections. {{image_2}} You can easily change the heat in Spicy Honey Sriracha Chicken. To make it hotter, add more Sriracha. You can also use red pepper flakes or chili paste. If you want it milder, reduce the Sriracha. You can replace it with a sweet chili sauce or even barbecue sauce. These changes let you find the perfect spice level for your taste. Feel free to swap ingredients to suit your needs. If you're out of soy sauce, use tamari or coconut aminos. For honey, maple syrup or agave nectar works well. You can also try using chicken breasts or even shrimp instead of chicken thighs. Each protein brings its own flavor and texture to the dish. You can serve this dish in many fun ways. Try making wraps with tortillas and fresh veggies. Toss the chicken into a salad for a light meal. You can also create rice or grain bowls loaded with your favorite toppings. Each style makes the dish unique and exciting! For the full recipe, check out the complete guide. Store your Spicy Honey Sriracha Chicken in an airtight container. This keeps moisture in and prevents odors from mixing. If you want to freeze it, let the chicken cool first. Place it in a freezer-safe bag. Squeeze out the air and seal it tightly. You can freeze it for up to three months. To reheat your chicken, use an oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes until warmed through. You can also use a microwave, but the oven keeps the texture nice. Leftovers are safe to eat for about three to four days in the refrigerator. If you freeze the chicken, it stays good for up to three months. Always check for any off smell or odd texture before eating. Enjoy your flavorful meal again! For the full recipe, check out the earlier sections. You can serve this chicken with many great sides. Think about fluffy white rice or fragrant jasmine rice to soak up the sauce. Steamed broccoli or green beans add a nice crunch. You could also try a simple salad with fresh greens, cherry tomatoes, and a light dressing. For something heartier, roasted sweet potatoes or crispy potatoes would be excellent. All of these sides work well with the spicy and sweet flavors of the chicken. Yes, you can prepare this dish ahead of time. Just marinate the chicken and store it in the fridge. Doing this helps the flavors soak in well. You can marinate it for 30 minutes or up to 4 hours. If you want to save time, you can also cook the chicken and keep it in the fridge. Just let it cool, then store it in an airtight container. It stays fresh for about 3 days. Absolutely! This recipe is great for meal prep. You can portion the chicken into separate containers with your chosen sides. It reheats well in the microwave. Just make sure to keep the chicken in an airtight container to maintain its flavor. The spicy honey Sriracha chicken can last in the fridge for up to 4 days. You can also freeze it for longer storage. When you’re ready to eat, just thaw and reheat. Enjoy your meals without the fuss! For more detailed instructions, check out the Full Recipe. This blog post covered a simple and tasty recipe for Spicy Honey Sriracha Chicken. You learned about the key ingredients, marinade tips, and baking instructions. I shared useful suggestions for flavor and alternative cooking methods. We also discussed how to store leftovers and answered common questions. Enjoy trying this dish with your favorite sides. It’s not just food; it’s an experience. Get creative with variations and explore how this recipe can fit your meals. A great meal awaits you!

Spicy Honey Sriracha Chicken

Indulge in the bold flavors of Spicy Honey Sriracha Chicken with this easy recipe! Perfectly marinated chicken thighs are baked to juicy perfection, delivering a delightful blend of heat and sweetness. With simple ingredients like honey, Sriracha, and fresh ginger, you can create a dish that's sure to impress. Click through to discover how to make this delicious meal that both family and friends will love!
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Ingredients
  

2 lbs chicken thighs, boneless and skinless

3 tablespoons Sriracha sauce

4 tablespoons honey

2 tablespoons soy sauce

1 tablespoon garlic, minced

1 tablespoon ginger, finely grated

1 tablespoon rice vinegar

1 teaspoon sesame oil

Salt and pepper to taste

2 tablespoons olive oil

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a medium bowl, whisk together the Sriracha sauce, honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, salt, and pepper until well combined. This will be your marinade.

    Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken. Make sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

      Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

        Remove the chicken from the marinade, allowing the excess to drip off. Arrange the thighs on the prepared baking sheet, making sure they are spaced apart.

          Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).

            Optional: For a charred effect, broil the chicken for an additional 2-3 minutes at the end of the baking time, keeping a close eye to prevent burning.

              Remove the chicken from the oven and let it rest for 5 minutes before slicing.

                Garnish with chopped green onions and sprinkle sesame seeds over the top for added flavor and crunch.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4