INGREDIENTS
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
1/2 oz. freshly minced ginger
2 tbsp. Sriracha
Juice of 1 lime
Cooked rice, for serving
METHOD
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.
In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
Cover and cook until no longer pink, on low for 6 hours or high for 2 hours.
Serve over rice.
Facebook Comments