The Secret Recipe Club reveal days sneak up on me month after month. All of a sudden it’s almost the end of June and I feel like I don’t even remember the calendar hitting June 1st…at all.
It’s been a crazy (but wonderful) month over here. It’s wedding season, so that means I’ve been going to weddings, bridal showers, bachelorette parties, and coming up in a few weeks — I’m going to be in my best friend’s wedding!
On top of it all, there are two beautiful additions to the family — my niece and my nephew. I’ve seen a lot of my nephew these past few weeks, and am ecstatic to meet my niece this weekend (well, past weekend actually! By the time this is posted, I’ll be driving back home from a beautiful weekend visit!)
Now onto the recipe
This month for the SRC, I had Lauren’s blog, Healthy Delicious. Her blog is hands down phenomenal, and as usual I had a hard time picking what to make. Ultimately, I went with easy, and something for dinner — not sweet (I have been baking cookies and cupcakes like mad this month for special occasions.) A few weeks ago Chris came home with a giant family pack of chicken thighs, and when I saw this recipe with a sweet/spicy glaze for the thighs, I was immediately won over. Chris and I are severely addicted to Sriracha — we put it on everything. So I knew we would enjoy this recipe.
And even though I made double the amount of thighs, these were demolished all of them in only two days.
Baked Honey Sriracha Chicken Thighs
- 8 bone-in chicken thighs (skin on)
- 1/3 cup Sriracha
- 1/3 cup honey
- 2 tsp low-sodium soy sauce
- juice from 1 lime
- 1/4 tsp ground ginger (heaping)
- Heat oven to 425 degrees F. Place the chicken thighs skin-side up on a large baking sheet lined with foil. Bake for 15 minutes.
- Meanwhile, whisk together the remaining ingredients on a small saucepan over medium-high heat. Cook for 3-5 minutes, or until it reduces and thickens a bit — aka when you run a spoon through it, it should leave a bit of an indentation in the sauce — but it doesn’t need to be a syrup, either.
- Remove the chicken from the oven and brush the sauce evenly over each chicken thigh. Return to the oven and cook for 20 – 25 minutes or until the skin begins to char slightly and the juices are clear when you pierce the thighs with a knife.
- Let rest for 5 minutes before serving.
My Two Cents
Like Lauren said on her blog, this recipe is kind of a cross between roasted chicken and hot wings. Aka…how can you possibly resist? I am a big fan of chicken thighs — they just have so much more flavor than other parts of the bird Also. Bonus. For those people really sensitive to heat, these aren’t terribly spicy — the honey cuts a lot of the spice.
And make a note that I sort of doubled the recipe, even though I used double the thighs that Lauren originally did. I found that going up to just 1/3 cup each for the Sriracha and honey was plenty for 8 thighs. If you find need more, go up to the 1/2 cup, or refer to her original recipe if you want to make just 4 thighs
Thanks, Lauren, for yet another amazing SRC recipe!
FYI SRC friends, I’m taking a break next month from SRC posting. My July schedule is somehow even crazier than my month of June (My first gig as a wedding photographer is happening, and I need it to be perfect — say whaaat!? Yes. This thing called photography is happening.) I’ll be back in August, though, eager and hungry for more SRC recipes