Honey Sriracha Chicken Thighs
Ingredients
The chicken
-
6
pieces
boneless skinless chicken thighs
The marinade/sauce
-
2
cloves
garlic
-
1
inch
fresh ginger
-
2
Tbsp
sriracha hot sauce
-
1½
Tbsp
soy sauce
-
1
Tbsp
rice vinegar
-
2
Tbsp
honey
-
2
Tbsp
brown sugar
-
1
Tbsp
vegetable oil
-
½
cup
water
-
2
Tbsp
corn starch
-
¼
bunch
cilantro or green onions
Instructions
- Mince the garlic and grate the ginger into a bowl.
- Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water to the bowl and stir to combine.
- Add the corn starch and stir until dissolved.
- Place the chicken thighs in a zip-top bag or shallow dish and add half of the marinade, tossing to coat.
- Refrigerate for 30 minutes and save the remaining marinade.
- Preheat the oven to 400°F (200°C).
- Transfer the chicken and its marinade to a casserole dish and bake for 30 minutes, basting halfway through.
- While the chicken bakes, heat the reserved marinade in a small pot over medium heat until it simmers and thickens.
- Once the chicken is done, spread the thickened sauce over each piece and garnish with cilantro or green onions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
266
Total fat
9g
Total carbohydrates
15g
Total protein
30g
Sodium
505mg
Cholesterol
0mg
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