Sticky. Sweet. Spicy. A honey sriracha glaze that caramelizes hard against a hot flat top and produces the kind of chicken that clears the plate before anything else on the table. This one goes first-class into the weekly rotation after the first bite.
Honey Sriracha Chicken
|HALO
Honey Sriracha Chicken
HALO
4 people
10 minutes
15 minutes
American Fusion
Main
Sweet. Spicy. Sticky enough that the glaze pools on the griddle and gets scraped up and spooned back over the chicken before it hits the table. This is the honey sriracha chicken recipe that goes into the weekly rotation after the first time you m...
Ingredients
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8 boneless skinless chicken thighs
1 tablespoon neutral oil
Flaky sea salt
Coarse black pepper
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4 tablespoons honey
3 tablespoons sriracha
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 cloves garlic, finely grated
1 teaspoon fresh ginger, finely grated
1 teaspoon sesame oil
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1 tablespoon toasted sesame seeds
3 spring onions, finely sliced
Lime wedges
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Steamed jasmine rice
Sliced cucumber
Directions
Whisk together honey, sriracha, soy sauce, rice vinegar, grated garlic, grated ginger, and sesame oil in a bowl until fully combined. Divide the mixture in half. One half goes into the marinade, the other half is reserved as a finishing glaze. Do not combine them again. The marinade half goes onto raw chicken and should not be applied to cooked chicken at the end.
Add the chicken thighs to the marinade half. Turn to coat completely. Marinate for a minimum of 20 minutes at room temperature. The sugars in the honey begin penetrating the surface immediately. Don't marinate longer than 2 hours because the soy sauce draws too much moisture out of the meat over extended time.
Remove the chicken from the marinade and pat lightly dry. Not bone dry, a slight moisture on the surface is fine here because the glaze will reintroduce it. Season lightly with salt and pepper.
Heat your Elite Griddle to medium rather than high for this recipe. The honey content in the marinade means the glaze will burn at maximum heat before the chicken is cooked through. Medium heat gives the sugars time to caramelize correctly rather than char immediately.
Place the chicken thighs presentation side down. Leave alone for 5–6 minutes. The glaze from the marinade will start to caramelize against the steel. It will look darker than you expect and smell extraordinary. This is correct. Resist the urge to move anything.
Flip once. Cook for a further 4–5 minutes. In the last 2 minutes of cooking brush the reserved finishing glaze over the top of each thigh using a pastry brush. It will caramelize quickly on the hot surface, watch it closely. The glaze should be sticky and lacquered looking, not wet.
Check internal temperature. It should be around 74°C (165°F). Remove and rest for 3 minutes.
Plate over steamed jasmine rice. Spoon any caramelized glaze that has pooled on the griddle surface directly over the chicken, that concentrated sticky residue is pure flavor. Finish with toasted sesame seeds, sliced spring onions, and a wedge of lime squeezed directly over the top.
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