Spicy Honey Garlic Chicken Thighs

Last Updated on 2021-05-09 by Linda

Winter dinners are often all about comfort. I often think of warm, rich dishes as a way of beating the cold of the season. Spicy Honey Garlic Chicken Thighs is a step in the right direction.

As I have said before Kent loves his chicken and is always experimenting with new flavours.  He is a hotter then heck  man.  Me, well I lean more towards a sweet.  Just like my BBQ sauce preference give me sweet vs hot any day. It is the age old Memphis vs Carolina BBQ challenge right? 

So today we thought we might try a little sweet with a little spicy. Bringing it all together in a tasty dish.

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Spicy Honey Garlic Chicken Thighs

This is a another of my super easy one-skillet recipe. It is bursting with flavor with a taste you won’t want to miss. This version is with a bone-in thigh but I have also made it with boneless. 

I know you may not have believed me but its a solid 10 minutes to prep and 30 minutes in the skillet.  Dinner for 4 is on tonight’s agenda. 

Special Equipment:

You have to love a recipe that doesn’t create a lot of mess, one pot or pan has this gal smiling. You will need a cast iron skillet for this recipe and I might also recommend a skillet handle.  Trust me why take the chance on a hot handle.  This was a life saver or rather a hand saver. Doesn’t hurt to also have an Instant Read Thermometer.

OK truth be told it doesn’t hurt to also have a whisk and small bowl at the ready too, but you got the idea right.  

Cast Iron Pot Recipes are “da bomb”. 

Ingredients for the Chicken Thigh recipe:

Trust me, don’t judge this one by the lengthy list of ingredients.  A simple and straight forward dish with a tasty sauce. 

• ¼ c. tamari or coconut aminos
• ½ c. chicken broth, preferably organic
• 2 T. sesame oil, plus more for skillet, if necessary*
• 1 T. Sriracha sauce
• 1/3 c. honey, preferably local
• 4-5 large cloves garlic, finely chopped
• 2 t. fresh ginger, finely minced
• 2 T. fresh lime juice
• 6 bone-in, skin-on chicken thighs
• Sea salt and black pepper, to taste
• 1 large green onion, sliced, green part only
• 1 T. white sesame seeds

How do I Make the Spicy Honey Garlic Chicken Thighs

1. Prepare the sauce by whisking together the tamari, chicken broth, sesame oil, Sriracha sauce, honey, garlic, ginger, and lime juice in a medium bowl. Set aside.
2. Add the chicken thighs to a large well-seasoned cast iron skillet set over medium heat and season generously with salt and black pepper.

   *Tip: If the pan is new or not well-seasoned, add 2 tablespoons sesame oil to the skillet before adding the chicken.

3. Cook until the chicken releases easily from the skillet, approximately 4-5 minutes. Turn the chicken and pour the sauce into the skillet. Continue cooking for another 4-5 minutes, spooning the pan sauce over the chicken as it cooks.
4. Cover and reduce heat to medium-low. Simmer until the chicken is cooked through, approximately 15-20 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of the chicken.

Remove from heat and brush the pan sauce over the chicken until nicely coated. Allow chicken to rest for 5 minutes before topping with the sliced green onion and sesame seeds. Serve immediately with a drizzle of pan sauce on top and your choice of sides. Enjoy!

How much Time will I need?

The beauty of this is not just how simple and easy it is to prepare it is also fast.  I truly am not kidding you, Prep time: 10 minutes and then you need 30 minutes in the skillet. Truly a quick, easy and oh so tasty dish for dinner. 

 This recipe will serve 4-6 comfortably, or if you are like me, serves two with lunch leftovers. 

What do I serve with the Chicken

I always loved a garden salad with this recipe but you might also want to try a Potato  Salad or even my Potato and green bean salad.

If you need a warm side because hello it’s winter time Mashed Sweet Potato works well.

Spicy Honey Garlic Chicken Thighs

This is a another of my super easy one-skillet recipe. It is bursting with flavor with a taste you won’t want to miss. This version is with a bone-in thigh but I have also made it with boneless. 

Print Pin Rate

Course: Main Course

Cuisine: American, Canada

Keyword: Honey Garlic Chicken Thighs

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Author: Linda

Equipment

• 12” Cast Iron Skillet:
• Instant Read Thermometer

Ingredients

• ¼ c. tamari or coconut aminos
• ½ c. chicken broth preferably organic
• 2 T. sesame oil plus more for skillet, if necessary*
• 1 T. Sriracha sauce
• 1/3 c. honey preferably local
• 4-5 large cloves garlic finely chopped
• 2 t. fresh ginger finely minced
• 2 T. fresh lime juice
• 6 bone-in skin-on chicken thighs
• Sea salt and black pepper to taste
• 1 large green onion sliced, green part only
• 1 T. white sesame seeds

Instructions

• Prepare the sauce by whisking together the tamari, chicken broth, sesame oil, Sriracha sauce, honey, garlic, ginger, and lime juice in a medium bowl. Set aside.
• Add the chicken thighs to a large well-seasoned cast iron skillet set over medium heat and season generously with salt and black pepper.
• *Tip: If the pan is new or not well-seasoned, add 2 tablespoons sesame oil to the skillet before adding the chicken.
• Cook until the chicken releases easily from the skillet, approximately 4-5 minutes. Turn the chicken and pour the sauce into the skillet. Continue cooking for another 4-5 minutes, spooning the pan sauce over the chicken as it cooks.
• Cover and reduce heat to medium-low. Simmer until the chicken is cooked through, approximately 15-20 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of the chicken.
• Remove from heat and brush the pan sauce over the chicken until nicely coated. Allow chicken to rest for 5 minutes before topping with the sliced green onion and sesame seeds. Serve immediately with a drizzle of pan sauce on top and your choice of sides. Enjoy!

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!