It seems I always come back to the statement that the simplest is usually the best!
This dish is so easy with a relatively short ingredients list. Even so it is huge in flavor and deliciousness. The whole family loved it! In recent years I have slowly warmed up to the darker chicken meat. It always comes out tender and moist, contrary to chicken breasts that can often be very dry. The simple sauce is the star in this dish. It is sweet, but the lime juice and the heat from the Sriracha and the saltiness from the soy sauce tones it down and makes it just perfect. Giving the dish a few minutes under the broiler caramelizes the sauce a little and deepens the flavors and thickens the sauce nicely. Serve over rice with steamed green beans or sauteed snap peas (recipe here). Enjoy!
A note about Sriracha: This is hot chili sauce (!), so add by teaspoonfuls until you reach your preferred heat level.
Ingredients:
For the sauce:
1/3 cup honey
2 teaspoons (or more/less) Sriracha sauce
2 tablespoon vegetable oil
juice of 1 large lime
1 teaspoon soy sauce
Salt and pepper, to taste
Cilantro and sliced lime for garnish (optional)
For the chicken:
Vegetable oil for frying
1 3/4 lbs boneless, skinless chicken thighs
Salt and pepper
Preparation:
In a small bowl, whisk together all ingredients for sauce and set aside. Rinse and pat chicken thighs dry. Season with salt and pepper on both sides. Heat oil in a large oven safe skillet. Add chicken and cook until nicely browned on one side, 4-5 minutes.Turn and repeat for other side. Turn heat down to medium - low and pour sauce over chicken. Simmer about 10 minutes, turning and basting chicken with sauce a few times. Transfer to oven and broil on top rack about 5 minutes. Keep an eye on it since it browns very quickly!
Remove from oven and garnish with lime slices and cilantro. Serve immediately!
Serves 4
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