Ingredients
Method
- Combine honey, Sriracha, soy sauce, apple cider vinegar, minced garlic, ground ginger, salt, and pepper in a mixing bowl. Whisk until well combined and the honey dissolves into a glossy, amber-red sauce.
- Add chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, shaking off excess, and place in the skillet. Cook for 5-7 minutes per side until caramelized and cooked through to an internal temperature of 165°F (75°C). Let rest for a few minutes before slicing.
- In a small bowl, mix Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, and salt. Stir until smooth and creamy. Adjust seasoning to taste.
- In serving bowls, layer cooked rice, steamed broccoli, and sliced honey Sriracha chicken. Drizzle generously with the creamy lime sauce.
- Top with sliced green onions and sesame seeds. Serve immediately.
Nutrition
Notes
Marinade Insight: I've found that letting the chicken marinate for the full two hours really makes a difference, the flavors sink in beautifully and create such a rich, complex taste that'