A honey, hoisin, and Sriracha sauce make these Sweet and Spicy Sriracha Chicken Thighs exactly that: a little sweet and a little spicy and also a whole lot easy!
In a medium sized bowl, add all of the remaining ingredients, except the water. Mix well, then add water.
Add marinade to the chicken, seal, and let marinate for at least 15 minutes.
In a large saute pan, heat olive oil on medium. Add the chicken only at first and cook for 2 minutes on each side. Add marinade and continue to cook for another 3-4 minutes on each side while the sauce reduces and the chicken is cooked through. Garnish with sesame seeds and serve immediately.
Notes
SubstituteGarlic Powder for fresh by subbing 1 teaspoon of garlic powder for every 1 tablespoon of fresh. Ginger by subbing 1 tablespoon of fresh ginger for 1 teaspoon of ground ginger.Prepare in AdvancePrepare in advance and let marinate in the fridge for up to 24 hrs. Prepare it all and freeze for up to 6 months. Using bone-in thighs: To use bone-in thighs, we recommend searing and then baking. Pre-heat oven to 375 degrees. Then add either 2 tablespoons butter or 2 tablespoons olive oil to an oven safe pan (like a large cast iron) on medium-high and sear chicken thighs (skin side down first) for 2-3 minutes on each side. Mix sauce (without water) and then add to the oven-safe pan with the chicken. Bake for 30 minutes or until the internal temperature of the chicken reaches 165 degrees. Baste chicken with sauce at least once while baking.