Feel free to play with the flavours. I wrote the recipe to be fairly mild, but ended up adding another 1/2 tbsp to the sauce mix, which made the sauce itself pretty spicy, but the finished chicken was delicious and juicy with a slight hint of spice.
- 4 skin on, bone in chicken thighs
- sea salt and fresh cracked pepper
- 1/4 cup honey
- 2 tbsp sriracha sauce
- 4 tbsp fresh squeezed orange juice
- 1 tbsp olive oil
- small bunch of fresh thyme, leaves picked
Preheat oven to 375 degrees.
Liberally season both sides of the chicken thighs with salt and pepper and set aside in an oven safe baking dish.
In a separate bowl, combine the honey, sriracha, orange juice, olive oil, and picked thyme leaves and stir until thoroughly mixed. Arrange the chicken thighs in the dish and spoon 1/2 of the mixture on top of the chicken thighs.
Bake for 25 minutes, and remove from the oven. Spoon the remaining honey sriracha sauce over the thighs and bake for an additional 20 minutes or until the juices run clear.
Serve with rice and a lovely salad.