Honey-Sriracha Crispy Chicken Thighs with Lime Cilantro Rice
Crispy chicken thighs glazed with a sweet-spicy honey-sriracha sauce, served over fragrant lime cilantro rice with a hint of toasted sesame. This asian-inspired chicken (gluten-free) ready in about 35 minutes pairs bone-in, skin-on chicken thighs, honey, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz bone-in, skin-on chicken thighs
- 3 tbsp honey
- 2 tbsp sriracha sauce
- 1 tbsp low-sodium soy sauce
- 1 cup, cooked rice
- 1/4 cup, chopped fresh cilantro
- 1, zested and juiced lime
- 1 tsp sesame seeds
- 2 tbsp vegetable oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Step 1: Pat chicken thighs dry with paper towels; season evenly with garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add chicken thighs skin-side down; cook undisturbed for 8 minutes until skin is golden brown and crispy. Flip and cook for 6 minutes more until internal temperature reaches 165°F.
- Step 3: Whisk honey, sriracha, soy sauce, lime juice, and lime zest in a small bowl. Pour over chicken, reduce heat to low, and simmer for 3 minutes until sauce caramelizes slightly and coats the chicken.
- Step 4: While chicken cooks, heat remaining 1 tbsp oil in a small saucepan. Add cooked rice, lime zest, chopped cilantro, and sesame seeds; toss for 1 minute until fragrant and heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Sriracha Crispy Chicken Thighs with Lime Cilantro Rice take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Sriracha Crispy Chicken Thighs with Lime Cilantro Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in Honey-Sriracha Crispy Chicken Thighs with Lime Cilantro Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Sriracha Crispy Chicken Thighs with Lime Cilantro Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Sriracha Crispy Chicken Thighs with Lime Cilantro Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
