Sriracha Honey Lime Pan Roasted Chicken Thighs

Hi everyone! I want to apologize profusely for the lack of activity on this blog for the last several months. I will be making a separate post detailing the events of 2015 and all that has happened to us! Please let it be known that the lack of blog posts did not mean that Nevin and I stopped cooking. That would be blasphemous. In fact, we are sitting on a backlog of delicious recipes that I cannot wait to publish here. For now, I am actually sharing something we made last night and was just out-of-this-world, finger-lickin’ good! I love some heat, and this recipe provides a small kick, but not too much that non-spicy food lovers couldn’t also enjoy. Add this to your go-to recipe list, seriously.

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Servings: 2

Prep Time: <5 minutes

Cook Time: 35 minutes

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken thighs (skin ON)
• salt and pepper
• 1 lime (juiced)
• 2 tbsp Sriracha
• 2 tbsp honey
• green onions (sliced, to garnish)

Directions:

Pat your chicken dry, and season with salt and pepper. In a cast iron pan, heat 1 tbsp olive oil over medium heat. When pan is hot, add your chicken thighs, skin side down. Let cook (without moving around) for 10 minutes. This will give you that delightful crispy skin that make me salivate just thinking about it! After this initial 10 minutes, flip your chicken over and continue to cook about 20 more minutes, or until juice run clear, flipping over as needed. Meanwhile, miss your sauce ingredients in a bowl. When chicken is done cooking, add mixture to the pan, allowing it to thicken and reduce slightly. Spoon your chicken. Once coated thoroughly, remove from pan and immediately plate. Garnish with your green onions and serve with a side of your choice. We opted for baked potatoes! Enjoy!

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Nevin’s Rating: 10/10

Amanda’s Rating: 10/10