This Honey Sriracha Chicken is a perfect mix of sweet and spicy! With tender chicken coated in a sticky glaze, it’s sure to bring joy to your dinner table.
Making this dish is a breeze! Just toss the chicken in the honey and Sriracha mix, bake, and enjoy! In my house, we love to pair it with rice—extra sauce please! 🍚
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this dish as they cook quickly and absorb flavors well. You can substitute with chicken thighs for a juicier option, or even tofu if you’re looking for a vegetarian alternative.
Honey: Honey adds sweetness that balances the heat of the Sriracha. If you’re vegan, agave syrup or maple syrup can work perfectly too.
Sriracha: This brings the heat! You can adjust the level by using less or trying another hot sauce like sambal oelek or chili garlic sauce if you prefer something different.
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. For a gluten-free option, coconut aminos is a wonderful substitute.
Rice Vinegar: It provides a mild acidity that complements the dish. Apple cider vinegar or white vinegar can substitute in a pinch.
Cilantro: Fresh cilantro is a great garnish, but if you’re not a fan, green onions or parsley can also enhance your dish’s appearance.
How Do I Properly Marinate Chicken for Maximum Flavor?
Marinating is key for infusing flavor into your chicken! Here’s how to do it right:
- Mix your marinade well to combine all ingredients. Be sure to taste it; you might want to adjust for sweetness or heat!
- Place your chicken in a zip-top bag or dish, pouring the marinade over it to make sure it’s fully coated.
- Refrigerate for at least 30 minutes. However, for deeper flavor, aim for 2-4 hours. No need to go overboard; even a short time helps!
What’s the Best Way to Cook Chicken So It Stays Juicy?
Cooking chicken perfectly can be tricky! Here are some tried-and-true tips:
- Heat your skillet to medium-high, making sure it’s hot before adding the chicken. This helps to get a nice sear.
- Cook the chicken for about 6-7 minutes on each side. Flip only once for the best results. This lets it sear nicely and lock in juices.
- Always check the internal temperature with a meat thermometer—aim for 165°F to ensure it’s cooked through.
- Let the chicken rest for a few minutes after cooking. This step allows the juices to redistribute, making it juicier when you slice it!
How to Make Honey Sriracha Chicken?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon vegetable oil (for cooking)
For the Marinade:
- 1/4 cup honey
- 1/4 cup Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Avocado, sliced (for serving)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare, and you’ll need to marinate the chicken for at least 30 minutes (up to 4 hours for more flavor). Cooking the chicken will take an additional 15 minutes. Overall, you can have a delicious meal ready in about 55 minutes!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the honey, Sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and a pinch of salt and pepper. This will be the tasty marinade that gives the chicken its flavorful kick!
2. Marinate the Chicken:
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated well. If using a bag, seal it tightly. If using a dish, cover it. Let it sit in the refrigerator for at least 30 minutes. If you have time, marinate for up to 4 hours for an even better flavor!
3. Cook the Chicken:
When you’re ready to cook, heat the vegetable oil in a large skillet over medium-high heat. Take the chicken out of the marinade (keep the marinade for later) and place the chicken in the skillet. Cook for about 6-7 minutes on each side or until the chicken is fully cooked and reaches an internal temperature of 165°F.
4. Glaze the Chicken:
In the last few minutes of cooking, pour the reserved marinade into the skillet. Let it simmer while basting the chicken with the sauce. This will give the chicken a delicious glaze and added flavor!
5. Slice and Serve:
Once the chicken is done, remove it from the skillet and let it rest for a few minutes. Then, slice the chicken into pieces and arrange them on a serving platter.
6. Garnish:
Drizzle any leftover sauce over the sliced chicken. Garnish with fresh cilantro and lime wedges for an extra pop of flavor. Serve with sliced avocado on the side for a creamy touch!
Can I Use Another Sweetener Instead of Honey?
Absolutely! If you need a substitution, you can use maple syrup or agave nectar, which will give a slightly different flavor but will still provide sweetness. Keep in mind that the consistency may vary slightly, so you might need to adjust the amount to taste.
What If I Don’t Have Sriracha?
No problem! If you don’t have Sriracha, you can use any hot sauce you like, such as Frank’s RedHot or even a few dashes of red pepper flakes mixed with a bit of ketchup. Just adjust the amount based on your heat preference!
How Do I Store Leftover Chicken?
Leftover Honey Sriracha Chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave, or warm it on the stovetop with a splash of water or broth to keep it moist.
Can I Make This Recipe on the Grill?
Yes! To grill the chicken, preheat your grill to medium-high heat. Marinate the chicken as directed, then grill each piece for about 6-8 minutes per side, or until the internal temperature reaches 165°F. Baste with the reserved marinade during the last few minutes of cooking for extra flavor!
