Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons Sriracha hot sauce (or to taste)
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
Instructions
- Step 1: In a medium bowl, whisk together the honey, soy sauce, Sriracha, rice vinegar, minced garlic, and grated ginger to create the sweet and spicy glaze mixture. Set aside. Pat the chicken thighs dry and season lightly with salt and pepper.
- Step 2: Heat the olive oil in a large skillet (preferably cast iron) over medium-high heat. Place the chicken thighs in the hot pan and sear for 5-6 minutes per side until the chicken is golden brown and nearly cooked through (internal temperature around 155°F). Remove the chicken from the skillet and set aside on a clean plate.
- Step 3: Reduce the heat to medium-low. Pour the prepared glaze mixture into the skillet. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.
- Step 4: Return the seared chicken thighs to the skillet, flipping them to coat both sides thoroughly with the glaze. Let the mixture simmer uncovered for 6-8 minutes, flipping the chicken occasionally, until the sauce reduces dramatically and thickens into a glossy, sticky glaze.
- Step 5: Once the internal temperature of the chicken reaches 165°F, remove the skillet from the heat. Let the chicken rest in the glaze for 5 minutes before serving over rice or vegetables.
Notes
- Store leftovers in an airtight container for up to 3 days, placing parchment paper between stacked pieces to prevent the sticky glaze from fusing them together.
- Reheat gently in a covered skillet on low heat, adding 1 tablespoon of water or broth to help steam the chicken and prevent the sticky glaze from scorching.
- For a fantastic contrast, serve this intensely flavored chicken alongside cool, crisp quick-pickled cucumbers or a simple coleslaw to cut through the richness of the glaze.
- When reducing the glaze in Step 3, make sure to vigorously scrape up all the browned "fond" from the searing step; these caramelized bits are essential for developing a deep, complex flavor in the final sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American