4 bone-in, skin-on chicken thighs
1/4 cup Sriracha
1/4 cup honey
1 teaspoon soy sauce (I prefer low sodium)
1/2 lime, juiced
1/4 ground ginger or a few grates of fresh ginger
Salt and pepper to taste
Preheat oven to 425 degrees F. Place chicken thighs skin-side up on a baking sheet and season with salt and pepper. Bake 15 minutes (top rack is best for crispier skin).
While chicken is baking, mix together the rest of the ingredients in a small sauce pan over medium-high heat. Cook for about 5 minutes until reduced to a thin glaze. A spoon dragged through the sauce should leave a trail in its wake, sort of like this.
Pour sauce over chicken thighs, making sure to cover the skin. Cook for another 15-20 minutes in the oven or until the skin begins to crisp/char. To ensure the thighs are done, make sure the juices run clear when the thighs are cut with a knife.
Remove from oven and sit, loosely covered with foil, for ~5 minutes.
Serve with brown rice and sesame green beans
Try these green beans from Wishful Chef
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