Sweet and spicy honey garlic chicken thighs, is brought to you by honey, garlic, sriracha, and fresh lime juice. It’s super easy to make and can be made in a single cast iron skillet or pan.
This recipe calls for pretty ordinary pantry ingredients except for maybe the sesame oil. It’s a common oil often used in Asian-inspired cuisine. I recommend you get a bottle and you’ll find you’ll put it to good use for delicious sesame flavor.
Honey Garlic Sauce
The sauce is a sticky Asian-inspired sauce made with honey, sliced garlic, sriracha, soy sauce, sesame oil and fresh lime juice (lemon works too). Sesame oil adds a lot of nice sesame flavor, however it can be substituted with olive oil if you don’t have any.
You can easily adjust the temperature of the sauce by adding extra Sriracha to make it spicier if you want some extra heat. If you make it as is, it’s pretty mild and balanced with the honey and citrus.
Cooking Chicken Thighs in Cast Iron
A cast iron skillet is perfect for searing chicken and achieving that grill-like finish. You can’t quite get the same golden exterior in a traditional non-stick pan.
Take it a step further by coating the chicken in corn starch before searing in the skillet. It gives the chicken the perfect golden/textured crust. Not like a thick breaded coating, but a slightly textured exterior that really soaks up this sweet and spicy sauce.
It really helps to unfold the chicken thighs so they lie flat in the skillet. They will cook much quicker and more evenly this way. Typically packaged chicken thighs are slightly rolled into a more circular shape.
Garnish with green onions and sesame seeds and you’ve got yourself a simple, takeout worthy Asian-inspired dinner. Honey garlic chicken thighs are best served over jasmine rice or quinoa. OR, if you really want to do it up, you can serve with my simple fried rice.
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Sweet and spicy Asian-inspired honey garlic chicken thighs made with honey, garlic, sriracha, fresh lime juice, and sesame oil.
- 4–6 boneless, skinless chicken thighs
- 1/4 cup corn starch
- 1/3 cup chopped scallions, for garnish
- 1–2 tablespoons sesame seeds
Honey Garlic Sauce
- 1/3 cup honey
- 3 garlic cloves, thinly sliced
- 2 teaspoons Sriracha (add more if you’d like it more spicy)
- 2 tablespoons low sodium soy sauce
- 1/2 a lime, juice squeezed
- 1 tablespoon sesame oil
- black pepper, to taste
- Whisk together all honey garlic sauce ingredients in a small bowl. Set aside.
- Dredge chicken thighs in corn starch until lightly coated on all sides.
- Add 1-2 tablespoons of vegetable oil to a medium skillet on medium-high heat. Add the chicken thighs and cook until fully cooked through, about 6-7 minutes per side (unfold chicken thighs and lay flat so they cook evenly).
- Once cooked, remove the chicken from the skillet and set aside on a plate. Turn the burner down to low heat and wait 30 seconds for the pan to cool. Add the honey garlic sauce to the skillet, whisking so it does not burn. Simmer until thickened, about 1-2 minutes.
- Return the chicken to the skillet, turning in the sauce to fully coat. Let simmer for an additional 1-2 minutes. Serve over jasmine rice or quinoa.
It helps to unfold the chicken thighs so they lie flat in the skillet. They will cook much quicker and more evenly this way. Typically packaged chicken thighs are slightly rolled into a more circular shape.
It helps to spray the meaning cup with cooking oil before adding honey so it easily slides out without sticking.
- Serving Size: 1
- Calories: 300
- Sugar: 23.8g
- Sodium: 671mg
- Fat: 10.6g
- Saturated Fat: 2.1g
- Carbohydrates: 36.4g
- Fiber: 0.7g
- Protein: 20.3g
- Cholesterol: 80mg
Keywords: cast iron chicken thigh, asian chicken thighs, honey garlic chicken