We will always be the first to say that chicken thighs are FAR superior to chicken breasts. For those that may have some trepidation about entering into the world of cooking with dark meat, this recipe is just for you.
TIME & SERVINGS
YIELDS:3 SERVING(S)
PREP TIME:15 MINUTES
COOK TIME:6 HOURS
PREP TIME:15 MINUTES
COOK TIME:6 HOURS
INGREDIENT
1 tbsp. extra-virgin olive oil
6 bone-in or boneless chicken thighs
Kosher salt
Freshly ground black pepper
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/4 c. honey
3 cloves garlic, minced
2 tsp. freshly minced ginger
2 tbsp. Sriracha
Juice of 1 lime
Cooked rice, for serving
6 bone-in or boneless chicken thighs
Kosher salt
Freshly ground black pepper
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/4 c. honey
3 cloves garlic, minced
2 tsp. freshly minced ginger
2 tbsp. Sriracha
Juice of 1 lime
Cooked rice, for serving
INSTRUCTIONS(STEPS)
- Step 1
In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker. - Step 2
In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated. - Step 3
Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink. - Step 4
Serve over rice.