honey sriracha chicken

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1/4 cup of honey

2 tbsp sriracha sauce

5 cloves of garlic, crushed

2 tbsp rice wine vinegar

1 & 1/2 tbsp lite soy sauce

1 tbsp lime juice

6 boneless chicken thighs

Oil to cook

Mix the honey, sriracha, garlic, soy sauce, lime juice and rice wine vinegar together. Reserve 4 tablespoons for later.

Marinade the chicken for 30 minutes or longer, covered, in the fridge.

Heat  2 tsp oil over medium heat in frypan. Sear the chicken on both sides and cook until it is no longer pink in the middle. The skin will brown and become crispy. Use any left over marinade to enhance the flavor as you cook.  You should do this in 2-3 batches. Transfer the cooked chicken to a warm plate and keep warm until all the chicken is cooked. Cover in foil and rest for 5 minutes.

You can either serve the chicken with the reserved sauce poured over the chicken as it is on the plate or quickly pan fry the chicken with it prior to placing on the plate.