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Spicy Sriracha Honey Chicken Thighs - Sweet Heat With Crispy Edges

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (6–8 pieces, about 2 to 2.5 lb)
  • Salt and black pepper
  • Garlic powder (or 2 fresh garlic cloves, minced)
  • Olive oil or neutral oil (1–2 tablespoons)
  • Honey (1/3 cup)
  • Sriracha (2–4 tablespoons, to taste)
  • Soy sauce (2 tablespoons; use tamari or coconut aminos if gluten-free)
  • Rice vinegar (1 tablespoon; apple cider vinegar works in a pinch)
  • Butter (1 tablespoon; optional for a silky finish)
  • Sesame oil (1/2 teaspoon; optional for aroma)
  • Sesame seeds (for garnish)
  • Green onions (for garnish)
  • Lime (for serving; optional but brightens the dish)

Method
 

  1. Prep the oven and pan. Preheat your oven to 425°F (220°C). Grab a large oven-safe skillet (cast iron works best) or a rimmed sheet pan.
  2. Season the chicken. Pat the thighs dry with paper towels. Season both sides with salt, pepper, and a light dusting of garlic powder. Dry skin is key to crispy results.
  3. Start with a sear. Heat 1–2 tablespoons of oil over medium-high heat. Place the thighs skin-side down. Let them sear without moving for 5–7 minutes until the skin is deep golden and crisp. Flip and cook the flesh side for 2 minutes.
  4. Finish in the oven. Transfer the skillet to the oven (or move chicken to a preheated sheet pan). Roast for 12–18 minutes, depending on size, until the thickest part hits 175–185°F. Thighs stay juicy at higher temps, so don’t be shy.
  5. Make the glaze. While the chicken roasts, whisk together honey, sriracha, soy sauce, and rice vinegar. Taste and adjust: more honey for sweet, more sriracha for heat. Stir in butter and a few drops of sesame oil if using.
  6. Glaze and broil. Pull the chicken from the oven. Spoon half the glaze over the thighs. Broil on high for 2–3 minutes to set the glaze and caramelize the edges. Watch closely to avoid burning.
  7. Finish with more sauce. Remove from the broiler and brush on the remaining glaze. Rest for 5 minutes so the juices settle.
  8. Garnish and serve. Shower with sesame seeds and sliced green onions. A squeeze of lime over the top makes the flavors pop. Serve with rice, roasted veggies, or a simple cucumber salad.