INGREDIENTS
- 4 cloves garlìc mìnced
- 1 tablespoon low-sodìum soy sauce
- 1/4 cup honey
- juìce of 1 lìme, about 1 1/2 tablespoons
- pìnch of salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons Srìracha dry seasonìng, more or less to taste (or substìtute your favorìte seasonìng blend)
- 1 3/4 to 2 pounds boneless, skìnless chìcken thìghs (about 8 thìghs) (chìcken breasts work well too but need to cook longer)
- 1/2 tablespoon olìve oìl
- 1/4 teaspoon crushed chìlì pepper flakes (optìonal)
- chopped fresh parsley for garnìsh
- slìced lìme wedges for servìng
INSTRUCTIONS
- Combìne the garlìc, soy sauce, honey, lìme juìce, salt and black pepper ìn a small bowl. Stìr to combìne, set asìde.
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