Honey-Sriracha Glazed Chicken Thighs with Snap Peas

Name: Honey-Sriracha Glazed Chicken Thighs with Snap Peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 2 lbs, skin-on, bone-in chicken thighs; 3 tbsp honey; 2 tbsp sriracha; 1 tbsp soy sauce; 1 tsp sesame oil; 12 oz, trimmed snap peas; 2 cloves, minced garlic; 1 tbsp sesame seeds

Crispy-skin chicken thighs with a sticky-sweet-spicy glaze, served alongside tender snap peas.

Cuisine: Asian Fusion

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 lbs, skin-on, bone-in chicken thighs
3 tbsp honey
2 tbsp sriracha
1 tbsp soy sauce
1 tsp sesame oil
12 oz, trimmed snap peas
2 cloves, minced garlic
1 tbsp sesame seeds

Instructions

Step 1: Pat 2 lbs skin-on chicken thighs dry with paper towels. Season both sides with 1/4 tsp salt and 1/4 tsp pepper.
Step 2: Heat a large oven-safe skillet over medium-high heat until hot. Place chicken skin-side down and cook for 8 minutes until golden and crisp, then flip and cook 5 minutes more.
Step 3: Remove chicken, leaving 1 tbsp fat in skillet. Add 12 oz trimmed snap peas and 2 minced garlic cloves; cook for 3 minutes until bright green and crisp-tender.
Step 4: Whisk together 3 tbsp honey, 2 tbsp sriracha, 1 tbsp soy sauce, and 1 tsp sesame oil. Pour over snap peas, stir to coat, and simmer for 1 minute until slightly thickened. Return chicken to skillet, spooning glaze over top. Bake at 400°F for 10 minutes until chicken reaches 165°F.
Step 5: Sprinkle with 1 tbsp sesame seeds before serving.