It’s time to get your fingers licking good!
I couldn’t resist making these succulent looking chicken thighs for myself because I keep seeing similar such recipes popping up at food websites recently. Seems to me sriracha everything is the way to go nowadays. I’ve already tried my hands at Pad Thai just a few weeks ago in which sriracha was one of the main ingredients. This would be my second recipe making use of the spicy sriracha sauce.
There is no need to be shy now. Dig your hands in, get them sticky and then lick up everything, including the plate!
- Sriracha sauce: 1/2 cup
- Honey: 1/2 cup
- Lime juice: 1 lime, plus zest
- Fish sauce: 1 tbsp
- Chicken thigh: 1 kg
- Unsalted butter: 2 tbsp
- White sesame seed: 1 tbsp
- Spring onion: 1/2 stalk, chopped
- Mix sriracha sauce, honey, lime juice, lime zest and fish sauce together in a bowl.
- Mix chicken thighs with sauce mixture. Leave in fridge to marinate overnight.
- Melt butter on grill pan.
- Place chicken thighs on pan. Pour half of marinade sauce over thighs. Leave to grill for 15 min till browned.
- Turn thighs over once. Pour remaining marinade sauce over thighs. Leave to grill for another 15 min till browned.
- Sprinkle sesame seeds and spring onions over thighs to serve.
- Most recipes recommend using the oven to either bake or grill the chickens to get an even browning on the chicken. I experimented with the Happy Call Pan to grill the chickens, hence the longer timing required and the switch in some of the steps.
- I personally find that marinating the chicken thighs beforehand would help to secure the taste of the sauce on the meat itself.
- If you are using the oven or grill, rub the butter over the chicken first, followed by the marinade sauce. Rub the chicken with the marinade sauce for a couple more times while baking or grilling to let the flavours set in.
- I used both large and small chicken thighs in this recipe. If you are using only large ones, the sauce would be enough for about 8 thighs; small ones would require about 18 pieces.
5 persons (8 large or 18 small pieces)