SRIRACHA STICKY CHICKEN THIGHS

Flavorful with a spicy kick! This sticky chicken is perfect for a quick weeknight meal. These days when I make a recipe this size, I have leftovers for a day or two. Well, not with this one! The hubster finished the chicken! You can quickly put this together, and don’t let the list of ingredients intimidate you. Most of these are already staples in your paleo pantry, and if they’re not yet, they are worth the investment. You can serve this with anything you like. I have been known to make fries in the air fryer or just a big salad. Actually, these chicken pieces are excellent over mixed greens. Or, servefamily style, with rice and brocolli, or your preferred green veggies to round it out. I like cauliflower rice too! Give my Simple Cilantro Lime Rice recipe a try.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Sriracha Sticky Chicken Thighs

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

Chicken and Spice Blend

• 2 pounds organic boneless, skinless chicken thighs
• Sriracha Spice Blend: 1/2 teaspoon of each of the following:
• Cumin
• Granulated garlic or garlic powder
• Chili powder
• Smoked paprika (see Pro Tip)
• Mushroom powder (see Pro Tip)
• Salt and pepper to taste
• Sliced green onions and sesame seeds for garnish

Sticky Sauce

• 1/4 cup organic honey
• 2 Tablespoons coconut aminos
• 1 teaspoon fish sauce (can be omitted, but helps to balance the sweetness of the coconut aminos)
• Juice of one fresh lime
• 1/4 cup avocado oil, divided
• 4 cloves fresh garlic, minced
• 1/2 teaspoon salt, I prefer pink Himalayan

Method

1. Pat the chicken dry and cut each chicken thigh in half to make pieces more manageable. Trim any excess fat.
2. In a bowl large enough to accommodate the chicken with room to toss, combine the Sriracha spice blend. Add the chicken pieces and toss with the blend to completely coat. Set aside so the spices can absorb a bit while the sticky sauce is assembled.
3. Combine the honey, coconut aminos, fish sauce, lime juice, minced garlic, half of the avocado oil, salt and pepper in a small bowl. Whisk to combine.
4. Preheat a skillet large enough to accommodate the chicken pieces in a single layer. Add the avocado oil to lightly coat the bottom of the pan. Once the oil is shimmering, add the chicken pieces. Sauté the chicken until seared on one side, then turn each piece to sear on the other side. Reduce the heat slightly.
5. Pour the honey-lime sauce over the chicken pieces and allow to simmer until no longer pink in the center. They will cook quickly, 5 to 7 minutes, due to the size of pieces. The sauce will continue to reduce and thicken as the chicken pieces simmer. It will yield a thick, sticky sauce. Do not overcook or the sauce will burn. Top with sliced green onions right before removing from the heat, to allow onions to collapse slightly.
6. Remove to a serving platter and finish with more sliced green onions and sesame, if desired.
7. Suggestion: Serve family style on a large platter over rice and steamed broccoli. This sauce is also an excellent wing sauce. Simply combine sauce ingredients and simmer until reduced and sticky, then toss pre-cooked wings with the sauce. See my Asian Inspired Air Fryer Wings recipe for more details on how to prepare the wings.

Pro Tip

Mushroom Powder is optional, but it gives all chicken dishes an extra umami flavor. It’s an excellent party staple. I like this one from Spice Lab, but there is also a version at Trader Joe’s which is very good.

Paprika may be substituted for smoked paprika, but the smokiness of this paprika really adds dimension to these flavors.

Similar Recipes

Asian Air Fryer Wings

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