Garlic Sriracha Chicken Thighs

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1/4 cup Sriracha sauce⁠

2 tablespoons of honey⁠

2 cloves garlic (minced⁠)

1 teaspoon fresh ginger (minced⁠)

Juice of 1 lime⁠

2 lbs chicken thighs⁠

3 cups cooked white rice⁠

2 green onions (chopped⁠)

Directions

In a large bowl, whisk together the Sriracha sauce, honey, garlic, ginger, and lime juice. Add the chicken thighs and⁠ sauce to a large zip bag or airtight container. Seal and toss, making sure to coat each piece.⁠

⁠Refrigerate for 4 hours or overnight.⁠

⁠Preheat the oven to 375F. Line a large baking sheet with parchment paper.⁠

⁠Remove the chicken thighs from the zip bag and place ⁠them onto the baking sheet. Reserve marinade.⁠

⁠Bake the chicken for 35 - 40 minutes, basting with the marinade halfway through, or until the skin is dark, crispy and the internal temperature 175F.⁠

⁠While the chicken bakes, prepare the rice according to package directions. Remove the chicken from the oven, allow to rest for 5 minutes before serving with cooked rice⁠ and topping with green onions.⁠

Nutrition

• Serving Size: 1 chicken thigh with 1/2
• Calories: 499 kcal
• Total Fat: 25.5 g
• Saturated Fat: 6.9 g
• Cholesterol: 148.1 mg
• Sodium: 315 mg
• Total Carbohydrate: 38.7 g
• Dietary Fiber: 0.5 g
• Total Sugars: 7.9 g
• Protein: 27.7 g