Srirachi and honey, my two favorite ingredients. Like pb and jelly, they just go so well together. I usually use the two on wings, but this time I slathered them on some chicken thighs and baked them in the oven. The end result, juicy thighs…yum and simple!
Rinse and pat the chicken thighs until dry. Make sure you soak up as much water as possible to ensure a crisp golden skin on the chicken. Season both sides with s+p and bake skin side up the oven for 15 minutes.
Meanwhile, make the glaze. Mix together equal parts Srirachi and honey, and a few teaspoons of soy sauce and ground ginger. Always remember to taste the sauce! Add more honey if it is too spicy or more Srirachi if you want that extra kick of spice.
By now, the chicken should be done and you can remove from the oven.
Generously coat the chicken thighs in the glaze…reserve some for a second coating at a later time (optional step)
Bake for another 15 minutes. Take out of oven and add a second coating of the sauce. Return to oven and bake for another 15 minutes or until the skin is crisp and a bit charred. You can also test when it’s done when the juices run clear when poked into with a knife.
I served this with a garlic and ginger infused jasmine rice. Perfect, quick, and easy!
He helped me finish my plate :)
Srirachi + Honey Glazed Chicken Thighs
1 cup honey
1 cup Srirachi
3 teaspoons soy sauce
3 teaspoons ground ginger
Preheat oven to 425 degrees. Place chicken thighs skin side up and bake for 15 minutes.
In a bowl, combine the honey, Srirachi, soy sauce, and ground ginger.
Generously coat the chicken thighs with the sauce. Bake in the oven for another 15-20 minutes or until the skin is crisp and charred.
Remove from oven and let rest for 7 minutes before serving.