Yield: 4 servings
 
Ingredients:
8 to 10 chicken thighs, boneless and skinless
1/4 cup raw honey
1/4 cup Sriracha sauce (or to taste)
4 garlic cloves, minced
2 tbsp. apple cider vinegar
2 tbsp. fresh lime juice
Green onions, sliced
Lime wedges, to serve
Cooking fat
Sea salt and freshly ground black pepper
 
Directions:
  1. In a large bowl stir the honey, Sriracha, garlic, vinegar, lime juice, and season to taste with salt and pepper.
  2. Add the chicken to the sauce, cover and refrigerate 30 minutes to 2 hours.
  3. Melt cooking fat in a skillet over medium-high heat.
  4. Place chicken in the skillet.
  5. Pour in remaining marinade.
  6. Cook the chicken until nicely charred, about 20 minutes total, turning periodically.
  7. Let the chicken rest 4 to 5 minutes before serving.
  8. Serve the chicken topped with green onions and fresh lime wedges on the side.