Though this dish combines two flavors I normally don’t use in the same recipe, they work really well together here. Sriracha is one of my favorite condiments for just about anything and it pairs perfectly with the honey for a delicious spicy and sweet glaze.
I made this on a weeknight last week and served it with some brown rice as a twist on Chinese takeout. It was so, so good. The chicken thighs were tender and flavorful. The sriracha and honey balanced each other out well and each bite had a touch of sweet with a kick of heat. It was even better after a few minutes when the rice soaked up some of the extra glaze from the chicken. Hope you enjoy!
- 2 lbs bone-in chicken leg and thigh quarters
- ¼ cup clover honey
- ¼ cup sriracha
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp soy sauce
- Salt and pepper
- Olive oil
Preheat the oven to 425 °F. Place the chicken in a large baking dish. Brush olive oil on the chicken and season with salt and pepper. Place in the oven for 15 minutes to allow skin to brown and get crispy. In the meantime, place the honey, sriracha, lemon juice, and soy sauce in a small saucepan over medium heat. Stir to combine and allow to cook on medium-low heat until the sauce thickens slightly.
Take the chicken out of the oven and brush the reduced honey sriracha glaze all over each piece of chicken. Return to oven and cook for about 20-25 minutes more or until the chicken is cooked through and the juices run clear when cut.