- 1/4 cup honey
- 3 tablespoons Sriracha
- 5 cloves garlic crushed
- 2 tablespoons rice vinegar
- 2 tablespoons liquid aminos
- 1 tablespoon freshly squeezed lime juice
- 6 boneless chicken thighs with or without skin
- 1 tablespoon avocado oil
- Salt and pepper to season
- Sliced green onions to serve
- Sesame seeds to serve
- Lime wedges to serve
In a bowl, mix the honey, Sriracha, garlic, rice vinegar, liquid aminos and lime juice together until well combined. Spoon 1/4 cup of marinade out of the bowl and reserve to use for later as a dipping sauce.
Add the marinade and chicken to a ziplock bag and allow to sit for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle. Transfer chicken to a warm plate, cover and allow to rest for 5 minutes.
Serve chicken with remainder of sauce and enjoy!