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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!
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Sriracha Honey Chicken Thighs

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!
Prep Time15 mins
Cook Time35 mins
Marinate Time3 hrs
Course: Dinner
Cuisine: American
Keyword: Sriracha Honey Chicken Thighs
Servings: 4 servings
Calories: 607kcal

Ingredients

Chicken

  • 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)

Cilantro Lime Quinoa

  • 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

Instructions

Chicken

  • 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.

Quinoa

  • 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.

Nutrition

Calories: 607kcal | Carbohydrates: 51g | Protein: 48g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 786mg | Potassium: 1047mg | Fiber: 5g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 3.8mg | Calcium: 44mg | Iron: 4.1mg