Honey sriracha chicken is sweet, spicy, and tangy - it's a flavor explosion with every bite! This easy, juicy chicken thighs recipe is perfect with a side of fluffy cauliflower rice.
Servings : 6
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Marinating Time 15 minutesmins
Total Time 50 minutesmins
Ingredients
FOR THE HONEY SRIRACHA CHICKEN
1/4cupSriracha sauce(you can also use sweet chili sauce)
6 to 8boneless chicken thighs(around 2 pounds) (skin-on OR off)*
chopped fresh cilantrofor garnish
lime zestfor garnish
FOR THE CAULIFLOWER RICE
1headcauliflowercut into florets
1/2tablespoonvegetable oil
salt and fresh ground pepper,to taste
Instructions
FOR THE HONEY SRIRACHA CHICKEN
In a mixing bowl whisk together sriracha, honey, soy sauce, rice vinegar, lime juice, and garlic.
Spoon 1/4 cup of marinade out of the bowl and set aside for later.
Transfer the remaining of the sriracha mixture and chicken thighs to a ziploc bag and marinate for 15 to 20 minutes.
Heat oil in a large skillet over medium-high heat.
Transfer chicken thighs to heated skillet and cook for about 7 to 8 minutes per side, or until chicken is cooked through and no longer pink in the middle.
Add the reserved sauce to the skillet and over the chicken thighs; cook for 1 minute and turn chicken to coat.
Remove from heat and set aside.
FOR THE CAULIFLOWER RICE
You can wipe down the skillet that we used for the chicken or you can use a separate skillet.
Add florets to the bowl of your food processor and PULSE until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.
Heat oil in a skillet over medium-high heat.
Stir in cauliflower rice and season with salt and pepper.
Cover and cook for 2 minutes, or until tender.
Remove from heat and fluff with fork.
Garnish chicken and cauliflower rice with chopped cilantro and lime zest.
Serve.
Notes
Cooking chicken with the skin ON (and then removing the skin after cooking) helps trap all those tasty, natural juices inside.
To store. Keep your chicken in an airtight container in the fridge for 3-4 days.
To reheat. When you're ready to eat the chicken again, reheat it in the oven at 350F for a few minutes or until heated through.
To freeze. Once cooled, you can freeze this sriracha chicken in an airtight container for up to 3 months. Make sure to thaw it in the fridge overnight before reheating!
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.