Ingredients:
For the Chicken:
6 boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
For the Honey Diablo Glaze:
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
For the Chili Garlic Sauce:
2 tablespoons chili garlic sauce
1 tablespoon honey
1 teaspoon lime juice
1 tablespoon warm water (to thin, if needed)
For Garnish:
Sliced red chilies
Chopped green onions
Sesame seeds
Directions:
Pat chicken thighs dry and season evenly with salt, pepper, smoked paprika, and cayenne.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until deeply golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium and add honey, soy sauce, sriracha, rice vinegar, garlic, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened and glossy.
Return chicken to the pan and spoon glaze over each piece. Cook for another 2–3 minutes, allowing the sauce to caramelize and coat the chicken beautifully.
In a small bowl, whisk together chili garlic sauce, honey, lime juice, and warm water until smooth.
Plate the chicken and drizzle with extra chili garlic sauce. Garnish with sliced red chilies, green onions, and sesame seeds for texture and color.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings