Sweet and Spicy Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 2 tablespoons soy sauce - 2 tablespoons apple cider vinegar - 1 tablespoon sriracha (adjust to taste) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) To make these sweet and spicy chicken thighs, you need a few tools. Grab a skillet, an oven-safe dish, and a resealable bag. Using bone-in, skin-on chicken thighs is key. The skin adds flavor and keeps the meat juicy. Bone-in thighs stay moist during cooking. This makes every bite tender and flavorful. You can switch things up if you want. Try boneless thighs, but keep in mind that cooking times change. Enjoy the cooking journey. It's all about finding what you love! {{ingredient_image_1}} - Preheat the oven: Set your oven to 400°F (200°C). This helps cook the chicken evenly. - Mix the marinade ingredients: In a bowl, combine the following: - 1/4 cup honey - 2 tablespoons soy sauce - 2 tablespoons apple cider vinegar - 1 tablespoon sriracha - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt Whisk these until smooth and well blended. - Marinate chicken thighs: Place 4 bone-in, skin-on chicken thighs in a large bag. Pour the marinade over them, making sure to coat each piece. Seal the bag and refrigerate for at least 30 minutes. For a deeper flavor, marinate for up to 4 hours. - Searing the chicken thighs: After marinating, take the chicken out and let it sit for 10 minutes. Heat an oven-safe skillet over medium-high heat. Place the chicken skin-side down in the hot skillet. Sear for 5-7 minutes, or until the skin turns crispy and golden. - Baking in the oven: Flip the chicken thighs over in the skillet. Pour the reserved marinade on top. Transfer the skillet to the oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). - Checking for doneness: Use a meat thermometer to check the temperature. This ensures the chicken is safe to eat. - Resting period for the chicken: Once cooked, take the chicken out of the oven. Let it rest for 5-10 minutes. This keeps it juicy. - Presentation and serving suggestions: Serve the chicken on a platter. Drizzle with the pan sauce. Garnish with sliced green onions and sesame seeds. This dish pairs well with steamed jasmine rice or sautéed vegetables for a colorful meal. Marinate your chicken thighs for at least 30 minutes. For the best flavors, go up to 4 hours. This gives the chicken time to soak up the sweet and spicy marinade. You can make the marinade a day ahead. Just store it in the fridge in an airtight container. It saves time and boosts flavor. To get crispy skin, preheat your oven to 400°F (200°C). Sear the chicken skin-side down for 5-7 minutes in a hot skillet. This creates a golden crust. To keep your chicken juicy, avoid overcooking. Cook it until it reaches 165°F (75°C). Let it rest for 5-10 minutes after baking. This helps the juices stay inside. Serve your chicken thighs with steamed jasmine rice or sautéed vegetables. These sides complement the dish well. For a beautiful presentation, drizzle the pan sauce over the chicken. Garnish with sliced green onions and sesame seeds. This adds color and makes your plate look fancy. Pro Tips Marinate for Maximum Flavor: For the best flavor, marinate the chicken thighs for at least 2 hours, or overnight if possible. This allows the flavors to penetrate deeply into the meat. Ensure Crispy Skin: To achieve perfectly crispy skin, make sure to pat the chicken thighs dry with paper towels before searing them in the skillet. Check Internal Temperature: Always use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Rest Before Serving: Let the chicken rest for 5-10 minutes after cooking. This helps the juices redistribute, ensuring juicy and tender meat. {{image_2}} You can change the sweetener in this recipe. Try using maple syrup or agave instead of honey. Both can give a nice flavor twist. You can also switch the hot sauce. Use a different one if you prefer a milder or hotter taste. Grilling the chicken can add a smoky flavor. Just marinate and then cook it on the grill. You can also bake it in the oven, as the recipe suggests. If you prefer, use a slow cooker. Cook the marinated chicken on low for about six hours for tender results. Think about adding different spices. For a Cajun twist, use Cajun seasoning. If you want a Caribbean vibe, add allspice or jerk seasoning. Also, you can tweak the sauce. Adding coconut milk can give it a tropical feel. Each change can transform the dish into something special. To keep your cooked chicken thighs fresh, store them properly. First, let the chicken cool down to room temperature. Then, place the chicken thighs in an airtight container. You can also use a resealable plastic bag. This keeps moisture in and air out. If you plan to eat them later in the week, refrigerate them. If you want to save them for longer, freezing is best. - Refrigerate: Store in the fridge for up to 4 days. - Freeze: For longer storage, freeze for up to 3 months. When you’re ready to enjoy the leftovers, reheating is key. The oven works best for keeping the chicken juicy. Set your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. If you’re short on time, the microwave is a quick option. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel to trap steam. Heat in short bursts of 30 seconds. Check often to avoid drying it out. Cooked chicken can last in the fridge for about 4 days. If frozen, it can remain safe for up to 3 months. Always check for signs of spoilage. Look for changes in color or smell. If the chicken feels slimy or has an off odor, it’s best to discard it. Keeping your chicken thighs safe ensures they stay delicious! To add more heat, try these tips: - Use more sriracha in the marinade. - Add red pepper flakes for extra kick. - Include chopped fresh jalapeños or serrano peppers. - Substitute the sriracha with a hotter sauce. - Serve with a spicy dipping sauce on the side. These tweaks will boost the spice level and enhance the flavor. Yes, you can use boneless chicken thighs. - Cut the cooking time by about 10 minutes. - Ensure the internal temperature reaches 165°F (75°C). - You may need less marinade, so adjust amounts. - Boneless thighs can cook faster, so watch closely. This change will still give you a tasty dish. Absolutely! This recipe works well for meal prep. - Marinate the chicken ahead of time for quick cooking. - Cook a batch and store in airtight containers. - Refrigerate for up to 4 days or freeze for longer. - Reheat in the oven or microwave for best results. Meal prep makes enjoying this dish easy and fun! This recipe for honey garlic chicken thighs gives you a great mix of flavors. You learned about the key ingredients and the steps to make it tasty. I shared tips for marinating and cooking so your chicken stays juicy. You can even try different flavors or storage methods. Remember, this dish is not just about taste—it's fun to prepare and share. Try it out and enjoy the delicious results!$

A delicious blend of sweet honey and spicy sriracha, perfect for a flavorful chicken dish.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup honey
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon sriracha
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon smoked paprika
0.5 teaspoon black pepper
0.5 teaspoon salt
2 pieces green onions, sliced
to taste sesame seeds

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine honey, soy sauce, apple cider vinegar, sriracha, minced garlic, grated ginger, smoked paprika, black pepper, and salt. Whisk until well blended.
Place the chicken thighs in a large, resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
Remove the chicken from the marinade and let it sit at room temperature for about 10 minutes. Reserve the marinade for later.
Heat an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for about 5-7 minutes, or until the skin is crispy and golden brown.
Flip the chicken thighs over and pour the reserved marinade over them. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the oven and let them rest for 5-10 minutes before serving.

Notes

Serve with steamed jasmine rice or sautéed vegetables for a complete meal.

Keyword chicken, honey, spicy, thighs