Sticky Honey Sriracha Chicken Thighs

• 6 boneless skinless chicken thighs (approx 1.5 lbs)
• 1 tbsp olive oil
• 1/3 cup honey
• 1/4 cup Sriracha chili sauce (adjust for spice)
• 2 tbsp low-sodium soy sauce
• 1 tbsp apple cider vinegar or rice vinegar
• 4 cloves garlic, minced
• 1 tsp cornstarch mixed with 1 tbsp water
• Sliced scallions & sesame seeds for garnish

Instructions

1. 1

   Pat chicken thighs dry with paper towels and season both sides with salt, black pepper, and garlic powder.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear undisturbed for 5-6 minutes per side until deeply golden and cooked through to 165°F. Transfer chicken to a plate.

3. 3

   In the same skillet, reduce heat to medium and add minced garlic, cooking for 30 seconds.

4. 4

   Pour in honey, Sriracha, soy sauce, and vinegar. Stir together and bring to a bubbling simmer.

5. 5

   Stir in the cornstarch slurry and simmer for 1-2 minutes until the sauce thickens into a glossy, sticky glaze.

6. 6

   Return chicken thighs to the skillet and spoon the bubbling glaze all over them until generously coated. Garnish with sliced green onions and sesame seeds.