Honey Sriracha Chicken
Ingredients
The chicken
-
4
pieces
Boneless skinless chicken breasts
The marinade
-
2
tbsp
Sriracha
-
2
tbsp
Honey
-
2
tbsp
Olive oil
-
2
tbsp
Coconut aminos
-
1
tbsp
Lime juice
-
6
cloves
Garlic (minced)
-
2
tsp
Sea salt
Optional garnishes
-
to taste
Green onions
-
to taste
Sesame seeds
-
to taste
Lime wedges
Instructions
- Pat the chicken dry and place it in a zip lock bag.
- Whisk together the sriracha, honey, olive oil, coconut aminos, lime juice, garlic, and salt in a bowl.
- Pour the marinade over the chicken, seal the bag, and coat evenly.
- Marinate the chicken for at least 2 hours, or up to 24 hours in the fridge.
- Preheat the oven to 400 degrees F (204 degrees C).
- Heat a large cast iron skillet over medium-high heat.
- Remove the chicken from the marinade and sear in the skillet for about 3 minutes until golden brown.
- Flip the chicken and pour the reserved marinade into the pan around it, simmering until thickened.
- Remove from heat and coat the chicken in the sauce.
- Transfer the skillet to the oven and bake for 17-20 minutes until the chicken reaches 165 degrees F (74 degrees C).
- Garnish with green onions, sesame seeds, and lime wedges before serving.
Nutrition Facts (estimated)
Servings
4
Calories
348
Total fat
12.7g
Total carbohydrates
7.8g
Total protein
48.4g
Sodium
0mg
Cholesterol
0mg
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