These chicken thighs are as delicious as they are easy to make, in fact, I always make a double-batch. Leftovers are just as tasty and make a great midweek lunch option, just grab-and-go. Best of all, I bet you have most of the ingredients in your pantry, already.
In a large Ziplock bag, mix together sriracha, soy sauce, mustard, honey, minced green onions, garlic and onion powder. Mix well and add chicken thighs. Zip and shake to completely cover and let them marinade in the fridge to marinade for a minimum of eight hours.
Preheat oven to 350 degrees. Arrange chicken in an oven safe pan (leaving a bit of room in between each thigh), drizzle a little marinade over top, and bake for 35-45 minutes or until juices run clear and meat is cooked through.
This recipe goes great with coconut rice and it's a breeze to throw together.
Add rice, water, coconut milk, and salt into a pan. Bring to a hard boil, cover and remove from heat. Allow to sit for 10-15 minutes. Fluff with a fork and serve.