I’m taking a break from my obnoxious veggie prep obsession to bring you my current sweet, spicy, tangy, chickenny kind of obsession…don’t you worry, I’ll be back next week with an in your face veggie lasagna, but for now let’s just adore these Sriracha Honey Lime Chicken Thighs together, mmkay?
I love when I can make a bunch of something and freeze the leftovers for later on. I mean, don’t we all love that? Well these Sriracha Honey Lime Chicken Thighs are just what we need. A couple weekends ago we had a break from the dreary winter cold, so what did Andy want to do? -> Grill. Always grill. And while we’re firing up the grill, why not use the opportunity (aka: cooking space) to make extras? I love this recipe so much because it is so super easy (hiiiii, 4 ingredients!) and completely adjustable for what you want. Want to only make enough for dinner? Fine. Want to go boneless, skinless? Okay (weirdo). Want to bake in the oven rather than grill? Absolutely! Want to make these using chicken wings? Yes, and you’ll officially be my hero. You just take the basic recipe, and tweak it to fit your needs.
My need, however, is having as many of these babies grilled, cooled and frozen as I can for easy weeknight meals for the rest of the winter. I’ll freeze them in packs of four – two for Andy’s dinner, one for my dinner and one for Andy’s lunch the next day. Full disclosure: these are better when you eat them fresh just after grilling (or baking). They’re still really good after being frozen, but just not aaaaas good. Still, for me and my life right now, I’m willing to sacrifice a little fresh cookedness for the easy meal it gives me. Here is my favorite kind of weeknight: get home from a late afternoon playdate, throw some broccoli florets in the oven to roast, heat up a package of organic, pre-cooked rice (buy this brand at Costco for $8) and reheat these delicious sriracha honey lime chicken thighs. Dinner is done in less than 30 minutes with maybe 5 minutes of actual hands on time. Easy peasy!
Random side note – this blog was thiiiiis close to being named “Easy Peasy”– get it? Peascoe -> Peasy? I thought it’d be a fun way to use our name and give an idea of what types of recipes you’d find here. Anyways, I’m really glad I came up with something else because sometimes a girl just wants to make long, involved recipes, and then blog about it. Amiright? Second random side note – you’ll also notice a yellow sauce in the pic below…you guys, this curry yogurt sauce has been my LIFE for the last couple of weeks. If I can get it together, then I’ll do a mid-week post to share it. Moving on…
Friends, if you like spicy things, you’re likely to love this. It is so super simple and incredibly delicious. First, you get the zing from the lime juice, followed by a hint of sweetness from the honey and then you finish with a one-two punch of heat from the sriracha. The last thing you do is add a little torn cilantro on top, which is optional, but not really optional if you know what I mean. The recipe below is the basic, but I generally double or even triple it depending on how much freezer space I have at the time. Enjoy!
8 bone-in, skin-on chicken thighs
4 tbsp honey
6 tbsp sriracha
Juice of one lime
Cilantro for garnish
- In a bowl whisk together the honey and sriracha.
- Place chicken thighs in a zipper plastic bag and add the marinade.
- Marinate at least two hours and up to overnight.
- Heat the grill to medium then start with the skin side down.
- Pour the leftover marinade into a small sauce pot, add the lime juice and bring to a boil. Allow to simmer 5-10 minutes to thicken.
- Continue to cook the chicken over medium heat, flipping and basting with the marinade 3-4 times.
- Once the chicken is cooked through, remove it from the grill, top with cilantro and enjoy!