Honey + Sriracha Chicken Thighs

Honey + Sriracha Chicken Thighs is a gluten free and dairy free recipe with 4 servings. This main course has 493 calories, 32g of protein, and 32g of fat per serving. For $1.56 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Healthy Delicious. From preparation to the plate, this recipe takes roughly 50 minutes. 2616 people have tried and liked this recipe. If you have bone-in chicken thighs, ground ginger, juice of lime, and a few other ingredients on hand, you can make it. With a spoonacular score of 62%, this dish is solid. Similar recipes include Honey Sriracha Chicken Thighs, Honey Sriracha Chicken Thighs, and Honey Sriracha Chicken Thighs.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

4 bone-in Chicken Thighs (about 2 pounds)

¼ teaspoon Ground Ginger

¼ cup Honey

½ Lime, juiced (about 2 Tablespoons)

1 teaspoon Low Sodium Soy Sauce

¼ cup Sriracha

Equipment:

baking sheet

oven

knife

frying pan

aluminum foil

Cooking instruction summary:

Heat oven to 425*F. Arrange the chicken thighs skin-side up on a baking sheet. Bake 15 minutes.Meanwhile, mix together the remaining ingredients in a small pan set over medium-high heat. Cook for 3-5 minutes, or until reduced to a thin glaze – a spoon dragged through the sauce should leave a trail in its wake.Spoon the reduced sauce onto the chicken thighs, covering the skin generously. Return to the oven and cook an additional 15-20 minutes or until the skin is crisp and begins to char and the juices run clear when the thighs are cut into with a knife.Remove from the oven and tent with foil; let rest 5 minutes before serving.

 

Step by step:


1. Heat oven to 425*F. Arrange the chicken thighs skin-side up on a baking sheet.

2. Bake 15 minutes.Meanwhile, mix together the remaining ingredients in a small pan set over medium-high heat. Cook for 3-5 minutes, or until reduced to a thin glaze – a spoon dragged through the sauce should leave a trail in its wake.Spoon the reduced sauce onto the chicken thighs, covering the skin generously. Return to the oven and cook an additional 15-20 minutes or until the skin is crisp and begins to char and the juices run clear when the thighs are cut into with a knife.

3. Remove from the oven and tent with foil; let rest 5 minutes before serving.


Nutrition Information:

Quickview
493k Calories
31g Protein
32g Total Fat
19g Carbs
7% Health Score
Limit These
Calories
493k
25%

Fat
32g
49%

  Saturated Fat
8g
54%

Carbohydrates
19g
7%

  Sugar
17g
20%

Cholesterol
188mg
63%

Sodium
587mg
26%

Get Enough Of These
Protein
31g
63%

Selenium
36µg
52%

Vitamin B3
9mg
45%

Vitamin B6
0.7mg
35%

Phosphorus
310mg
31%

Vitamin B12
1µg
21%

Vitamin B5
2mg
20%

Vitamin C
15mg
19%

Zinc
2mg
17%

Vitamin B2
0.28mg
16%

Potassium
449mg
13%

Vitamin B1
0.15mg
10%

Magnesium
39mg
10%

Iron
1mg
8%

Copper
0.12mg
6%

Manganese
0.1mg
5%

Vitamin K
4µg
4%

Vitamin A
182IU
4%

Vitamin E
0.46mg
3%

Folate
8µg
2%

Calcium
20mg
2%

Vitamin D
0.19µg
1%

covered percent of daily need
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