HONEY SRIRACHA CHICKEN THIGHS RECIPES

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HONEY-SRIRACHA GRILLED CHICKEN THIGHS | BETTER HOMES & GARDENS



Honey-Sriracha Grilled Chicken Thighs | Better Homes & Gardens image

Sriracha and honey combine for the perfect sweet and spicy sauce to coat grilled chicken thighs.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 50 minutes

Cook Time 30 minutes

Number Of Ingredients 5

6 tablespoons Sriracha sauce
2 tablespoons honey
8 bone-in chicken thighs, skinned
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
  • Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175°F), turning 3 or 4 times.
  • Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, CarbohydrateContent 14 g, CholesterolContent 191 mg, FatContent 8 g, ProteinContent 40 g, SaturatedFatContent 2 g, SodiumContent 426 mg, SugarContent 13 g

HONEY + SRIRACHA CHICKEN THIGHS | HEALTHY DELICIOUS



Honey + Sriracha Chicken Thighs | Healthy Delicious image

These sweet and spicy chicken thighs are like a cross between roast chicken and hot wings. For the best results, use organic or all-natural chicken.

Provided by Lauren Keating

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 6

4 bone-in Chicken Thighs (about 2 pounds)
1/4 cup Sriracha
1/4 cup Honey
1 teaspoon Low Sodium Soy Sauce
1/2 Lime (juiced (about 2 Tablespoons))
1/4 teaspoon Ground Ginger

Steps:

  • Heat oven to 425*F. Arrange the chicken thighs skin-side up on a baking sheet. Bake 15 minutes.
  • Meanwhile, mix together the remaining ingredients in a small pan set over medium-high heat. Cook for 3-5 minutes, or until reduced to a thin glaze – a spoon dragged through the sauce should leave a trail in its wake.
  • Spoon the reduced sauce onto the chicken thighs, covering the skin generously. Return to the oven and cook an additional 15-20 minutes or until the skin is crisp and begins to char and the juices run clear when the thighs are cut into with a knife.
  • Remove from the oven and tent with foil; let rest 5 minutes before serving.

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