Honey and Sriracha Glazed Chicken Thighs

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds Boneless, Skinless, Chicken Thighs, 2 Pounds Is About 6 Thighs (trimmed Of Fat)
• ¼ teaspoons Salt
• ¼ teaspoons Black Pepper
• 2 Tablespoons Olive Oil
• 1 teaspoon Sesame Oil
• 1 Tablespoon Soy Sauce
• 1-½ teaspoon Rice Wine Vinegar
• 1 teaspoon Fish Sauce
• 2 Tablespoons Sriracha (more Or Less Based On Spice Preference)
• 3 Tablespoons Honey
• 2 Tablespoons Brown Sugar
• 5 cloves Garlic, Minced
• 1 teaspoon Fresh Ginger, Grated
• ¼ teaspoons Crushed Red Pepper
• 2 Tablespoons Fresh Cilantro, Chopped, For Garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry, trim any visible fat, and season them on both sides with the salt and black pepper.

2. In a bowl, whisk together the sesame oil, soy sauce, rice wine vinegar, fish sauce, sriracha, honey, brown sugar, garlic, ginger and crushed red pepper. Set aside half of this sauce in a separate bowl for glazing.

3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the thighs 3 to 4 minutes per side until golden, then pour the unreserved sauce over the chicken.

4. Transfer the skillet to the oven and bake 18 to 20 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

5. While the chicken bakes, pour the reserved sauce into a small saucepan and simmer over medium heat for 3 minutes until slightly thickened.

6. Move the chicken to a plate, brush it with the thickened sauce, and let it rest 3 minutes before serving.

7. Sprinkle the chopped cilantro over the chicken just before serving.