Honey Sriracha Chicken Thighs

This is the second time D made these.  I just forgot to write about it the first time.  These were spicy but good.  They reminded me of Spicy Honey-Brushed Chicken Thighs, but slightly hotter.  We had with rice and broccoli.

We would have again.

Honey Sriracha Chicken Thighs

Photo by ALB

TOTAL TIME: 35 MINUTES
From Love and Olive Oil

Ingredients:
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sriracha, divided
1 teaspoon sesame oil
1 garlic glove, finely minced
1/2 teaspoon finely minced ginger
1 tablespoon water
4 bone-in, skin-on chicken thighs
1 tablespoon vegetable oil (used PAM)
fresh cilantro
sliced green onion
1TBSP and toasted sesame seeds

Directions
In a bowl, whisk together honey, soy sauce, 1 teaspoon sriracha, sesame oil, garlic and ginger. Add 1 tablespoon water and whisk until incorporated. Set aside.

Generously rub both sides of chicken thighs with sriracha.

Heat a large non-stick skillet over medium-high heat. Add vegetable oil (used PAM) and heat until shimmering.

Add chicken thighs, skin side up, and cook for about 5 minutes until bottom is golden brown. Flip and cook another 5 minutes or until skin side is golden brown and starting to crisp.

Add sauce and partially cover; cook for about 10 more minutes until sauce is thickened and bubbly and a thermometer inserted into the thickest part of the largest thigh reads 165 degrees F.

Transfer to serving dishes. Transfer leftover sauce into a small dish and serve alongside chicken. Top with fresh chopped cilantro, green onions, and toasted sesame seeds.

10 Smart Points (my additions/subtractions at 4 servings)