Sometimes I get stuck in a chicken rut. It’s my go-to protein because KB and I both like it and it’s pretty healthy. I always buy boneless, skinless chicken breasts and thighs. I think it’s because KB has a thing about chicken with bones. Of course I can buy the chicken with bones, and cook it, but then in order for him to eat it, I would have to remove the bones. So I usually buy what’s easier.
The other day I had a package of boneless, skinless chicken thighs and was thinking about how I could make them. So this is where I say I got stuck in a rut. My normal go-to chicken is some sort of curry or honey-mustard sauce (which the kids love by the way). But I started thinking about sriracha for some reason. And I’m sure this has been done before in multiple ways, but this is the way that I did a sriracha-honey glaze that vanished faster than KB when you ask him to fold laundry! Hah.
Start by browning the boneless, skinless chicken thighs in some olive oil (in an oven-proof skillet). Salt and pepper liberally.
In a small bowl, mix together honey and sriracha.
Pour over the top of your chicken thighs. I tried to keep some off a few pieces in case it was too hot for the tiny humans. It still glazed the under side, but this kind of cut the heat down. They loved it.
Finish in a 375 degree oven for about 20-25 minutes (until chicken is cooked through).
Serve over rice and enjoy!
1 1/2 lbs boneless, skinless chicken thighs (you could also use breasts)
2 Tablespoons olive oil
salt and pepper (to taste)
1/2 cup honey
2-3 Tablespoons sriracha hot sauce
In a medium, oven proof skillet, brown chicken thighs on both sides. Sprinkle liberally with salt and pepper. Meanwhile, mix honey and sriracha together in a small bowl. Glaze tops of chicken thighs. Finish in a 375 degree oven for about 20-25 minutes, until chicken is cooked through.
Serve over rice.