Sriracha Chicken Thighs!

This was an unexpected dish, but I do NOT regret it one bit. We were supposed to have sriracha grilled shrimp for dinner, but the seafood place we get our fresh stuff from was for some reason closed...ON A FRIDAY! So I more or less dug around in my kitchen and the internet, and after googling the different ingredients I had, eventually mashed together this recipe, a child of many others. (haha). And OH. MY. GOSH. This dish turned out absolutely AMAZING. So shocked. So satisfied. 

(Yes I forgot to put the honey in the picture) :P lol

• 1-2 lbs Chicken thighs
• 1/3 cup Sriracha sauce
• 3 tbsp Honey
• 3 tbsp Soy sauce
• 2 tbsp White vinegar
• 1 tbsp Fresh grated ginger (TOTALLY worth using fresh, but if you must use dried add an extra tbsp!)
• 1 tbsp Sesame oil
• 1 tbsp Toasted sesame seeds
• 1-2 tsp Black pepper

• Large handful of fresh cilantro
• 1/4 cup Chopped scallions (green onions)
• 1/2 Sliced and deseeded jalapeno (it's spicy enough with the sriracha!)
• Some lime wedges (DO NOT FORGET ME! The lime brought the whole thing together!)
  

1. Wash chicken, dry with paper towels, and mix in a bowl with the first half of ingredients (chicken-pepper)
2. Cover with plastic wrap and let marinate in fridge all day or on the counter for an hour. (It's safe!)
3. Preheat your oven to 400 F, or fire up your grill!
4. Place in baking dish or on prepped/oiled grill and cook for about 45min until cooked (turn pan 180 degrees halfway through). The grill won't take nearly as long***
5. Serve with some steamed or roasted broccoli, or any other veggies you desire! 

Tips:

• The longer you let it marinate, the better!
• The measurements for any ingredient can be adjusted for personal taste. In my case, I NEVER measure pepper, I just grind a ton all over it haha. 
• You can always add stuff in, but you can't always take it out!
• Any topping or side works just fine
• Any part of the chicken would work as well. I'm typically a breast lover, but thighs just seemed right for this flavorful recipe. Wings would've been just to much work for me to eat right now haha. 
• Turning the pan 180 degrees when cooking AND baking can be essential to even cooking, especially if you have a conventional oven. A lot of ovens have 'hot spots', so turning it around makes for even cooking. :) 
• LET THE MEAT REST AFTER COOKING/BEFORE EATING! 
• ALSO! This can be made vegetarian friendly! (Look below)

      For my veggie lovers:

1.       Combine the frist half of ingredients into a small pot and simmer until thickened
2.       Stir fry some firm tofu and/or veggies and pour sauce on top

   (You could also simply swap out the chicken for firm tofu, marinate, and simmer on the stove!)

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