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Friday, January 27, 2017

Baked Honey Sriracha Chicken Thighs

Adapted from Healthy Delicious
Makes 8 chicken thighs

8 bone-in chicken thighs (skin on)
1/3 cup Sriracha
1/3 cup honey
2 tsp low-sodium soy sauce
juice from 1 lime
1/4 tsp ground ginger (heaping)

1. Heat oven to 425 degrees F. Place the chicken thighs skin-side up on a large baking sheet lined with foil. Bake for 15 minutes.
2. Meanwhile, whisk together the remaining ingredients on a small saucepan over medium-high heat. Cook for 3-5 minutes, or until it reduces and thickens a bit — aka when you run a spoon through it, it should leave a bit of an indentation in the sauce — but it doesn’t need to be a syrup, either.
3. Remove the chicken from the oven and brush the sauce evenly over each chicken thigh. Return to the oven and cook for 20 – 25 minutes or until the skin begins to char slightly and the juices are clear when you pierce the thighs with a knife.
4. Let rest for 5 minutes before serving.

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