Honey Garlic Sriracha Chicken


  • 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!

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