Spicy Honey Garlic Chicken Thighs
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4-6
Ingredients:
¼ c. tamari or coconut aminos
½ c. chicken broth, preferably organic
2 T. sesame oil, plus more for skillet, if necessary*
1 T. Sriracha sauce
1/3 c. honey, preferably local
4-5 large cloves garlic, finely chopped
2 t. fresh ginger, finely minced
2 T. fresh lime juice
6 bone-in, skin-on chicken thighs
Sea salt and black pepper, to taste
1 large green onion, sliced, green part only
1 T. white sesame seeds
Prepare the sauce by whisking together the tamari, chicken broth, sesame oil, Sriracha sauce, honey, garlic, ginger, and lime juice in a medium bowl. Set aside.
Add the chicken thighs to a large well-seasoned cast iron skillet set over medium heat and season generously with salt and black pepper.
*Tip: If the pan is new or not well-seasoned, add 2 tablespoons sesame oil to the skillet before adding the chicken.
Cook until the chicken releases easily from the skillet, approximately 4-5 minutes. Turn the chicken and pour the sauce into the skillet. Continue cooking for another 4-5 minutes, spooning the pan sauce over the chicken as it cooks.
Cover and reduce heat to medium-low. Simmer until the chicken is cooked through, approximately 15-20 minutes, or until a thermometer reads 160°F when inserted into the thickest part of the chicken.
Remove from heat and brush the pan sauce over the chicken until nicely coated. Allow chicken to rest for 5 minutes before topping with the sliced green onion and sesame seeds. Serve immediately with a drizzle of pan sauce on top and your choice of sides. Enjoy!
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