Chinese New Year Sweet and Spicy Chicken

Serves: 4


3 Tbsp honey
2 Tbsp Tamari or soy sauce
1-3 tsp Sriracha chili sauce
1 Tbsp Flying Olive Honey Ginger Balsamic Vinegar
6 cloves garlic, minced

Pinch of salt

8 chicken thighs, with or without bones (or other chicken pieces) , about 1 pound
2 Tbsp Flying Olive Toasted Sesame Oil, Garlic, Chipotle (spicy), Harissa (spicier), or Cayenne Red Chili Extra Virgin Olive Oil (super spicy)
White sesame seeds, optional, toasted in a dry skillet for a few minutes


Whisk together the honey, tamari or soy sauce, Sriracha chili sauce, Flying Olive Honey Ginger Balsamic Vinegar, and garlic. Add a pinch of salt

Wash and pat dry the chicken thighs. Place the chicken in a zip-lock bag. Add the marinade to the chicken, and flip the bag a few times to coat the chicken. For boneless thighs, 30 minutes to an hour is adequate, for bone-in chicken thighs, more time is required for the chicken to absorb the flavors.

Turn the oven on to 400 degrees.

Heat a skillet (cast-iron preferred) on medium heat. Add the Flying Olive Oil of Choice. Transfer the chicken to the skillet and cook on both sides, searing them well. They should turn golden brown to slightly charred. Move to a baking sheet or pan and cook for about 20-45 minutes depending on whether you are using boneless or bone-in chicken thighs. When the internal temp reaches 160, the thighs are done. The chicken will char slightly. Remove from the oven and sprinkle on toasted sesame seeds (if using). Serve.

Submitted by Barb L.