Honey Sriracha Baked Chicken Breasts

HONEY SRIRACHA CHICKEN
There’s nothing better than a deliciously tender and juicy chicken recipe that’s made with just a handful of ingredients. A dose of Sriracha gives these chicken breasts an extra bump of flavor and creates the most perfect sweet and sticky sauce.

Also, this baked chicken recipe is great for easy meal-prep dinners throughout the week: shred the chicken, store in an airtight container, and use it for salads, sandwiches, or wraps.

Keep in mind, sriracha sauce is a bit spicy, so adjust the amount according to your taste.

But, other than that, this is restaurant quality (take-out) chicken made right in your own kitchen.

Honey Sriracha Baked Chicken Breasts
This was delicious! Really good and easy to make. Loved it

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Ingredients

• 1/4 cup honey
• 2 tablespoons rice wine vinegar
• 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
• 2 tablespoons Sriracha (Asian Chile sauce)
• 6 boneless chicken thighs with or without skin
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 tablespoons low sodium soy sauce
• Lime wedges to serve
• Salt and pepper to season (If desired)
• 1 tablespoon cooking oil
• Sesame seeds to serve
• Sliced green onions (or shallots in Australia), to serve

Instructions

1. In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
2. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
3. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
4. OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
5. OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
6. Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

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