These Sriracha Honey Chicken Thighs are deliciously sweet and spicy, and are served over a delicious cilantro lime quinoa. A dinner that’s full of flavor and easy to make!
Sriracha and Honey
For the last month or so I’ve been playing around with creating a Sriracha honey sauce. I’ve made several variations that I’ve served with meatballs, pork, and chicken breasts. None of the sauces were quite what I wanted – one was too spicy, one didn’t have enough flavor, and the other was just so-so. This last week though, I finally created the sauce that I wanted!
Cilantro Lime Quinoa
The sauce has a bit of a kick to it, so I wanted something to offset the spice and appease my children. They are pretty good with spice, but need something to mix it with.
I thought quinoa would be a good accompaniment, but wanted it to have something special and different. I ended up making cilantro lime quinoa, and it was delicious! The whole meal was a hit with my entire family.
Sriracha Honey Chicken Thighs
These Sriracha Honey Chicken Thighs are fairly straight forward to make, but here are a few tips to help ensure success:
- The sauce has a bit of a kick. When it starts to warm, but before it’s hot, taste it. If it’s too spicy for you, stir in chicken broth, 1 teaspoon at a time, until your ideal spice level is reached. For myself, I leave it as is. For my children, I stir in 3 teaspoons of broth.
- If you want the quinoa to have a strong lime flavor, use the zest of 1 full lime, and the juice of 2 limes.
- If there is a peanut butter allergy in your house, you could consider using tahini in it’s place for this recipe.
Interested in making this recipe? Save it on Pinterest to make later! If you did make it, I’d love to see. Take a photo and tag @sugarspiceslife on Instagram.
These Sriracha Honey Chicken Thighs have deliciously sweet and spicy chicken served over a delicious cilantro lime quinoa. A dinner that's full of flavor and easy to make!
- 1.5 pounds boneless skinless chicken thighs
- 1 tbsp Sriracha chili sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/2 tbsp smooth peanut butter
- 1/2 tbsp worcestershire sauce
- 4 cloves fresh minced garlic
- 2 tbsp olive oil divided
- 1/2 teaspoon cornstarch
- green onions or chives
- 2-4 tbsp chicken broth if needed (see notes below)
- 1 tbsp olive oil
- zest of 1/2 lime
- 1/2 teaspoon salt
- 3 cups water
- 1.5 cups uncooked quinoa
- juice of 1 lime
- 1/2 cup fresh cilantro chopped
In a small bowl, stir together Sriracha, honey, soy sauce, rice wine vinegar, sesame oil, peanut butter, worcestershire sauce, garlic, and 1 tbsp of olive oil. Remove 1/4 cup of sauce and place in a small container with lid.
Place chicken in the container with the 1/4 cup of sauce and cover. Shake to ensure all chicken is coated with sauce. Let marinate in refrigerator for at least 3 hours.
Place the unused portion of sauce in the fridge until ready to cook chicken.
Once chicken has marinated, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down in skillet. Cook for 6-8 minutes per side, or until chicken has browned and is cooked through. A thermometer inserted into chicken should read at least 160 degrees. Once cooked, remove chicken from skillet and set aside.
Pour the remaining unused sauce into a small sauce pan over medium heat. Whisk in cornstarch. Simmer until mixture starts to thicken, about 3 minutes. NOTE: Taste the sauce before it gets hot to determine if you are satisfied with the spice level. If the sauce is too spicy for your taste, stir in chicken broth or water, 1 teaspoon at a time. For my children's tastes, I stir in about 3 teaspoons of broth.
In a large sauce pan, stir together olive oil, lime zest, salt, and water. Bring water to a boil. Then, stir in quinoa. Reduce heat to low and cover. Let simmer for 15 minutes, or until liquid has absorbed.
Top chicken with desired amount of sauce and serve over quinoa.
If you enjoyed these Sriracha Honey Chicken Thighs, you might enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: