Cooking Instructions

• Prepare the Marinade: In a bowl, whisk together honey, Sriracha, soy sauce, apple cider vinegar, minced garlic, grated ginger, and sesame oil.
• Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
• Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat.
• Cook the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs in the hot skillet, cooking for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice glaze.
• Add Remaining Marinade: If desired, pour the leftover marinade into the skillet after the chicken is cooked. Let it simmer for a few minutes until it thickens slightly.
• Check for Doneness: Ensure the internal temperature of the chicken reaches 165°F (75°C) for safety.
• Garnish: Remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken and drizzle with any remaining sauce. Garnish with sliced green onions and sesame seeds.
• Serve: Enjoy your Spicy Honey Sriracha Chicken hot, either on its own or with your choice of sides.