Sriracha Honey Chicken

There’s something truly magical about the combination of sweet and spicy, and that’s exactly what you’ll experience with this Sriracha Honey Chicken. I remember the first time I tried this dish at a friend’s barbecue. The aroma wafted through the air, inviting and tantalizing, making my mouth water in anticipation. As I took that first bite, the *sweetness of honey* paired with the fiery kick of *sriracha* took me on a flavor journey I never wanted to end. This dish became a staple in my kitchen, a go-to for weeknight dinners and gatherings alike. It’s not just a meal; it’s an experience that brings people together, sparking joy and conversation around the table.

Ingredients Overview for Sriracha Honey Chicken

When it comes to the ingredients for this Sriracha Honey Chicken, each one plays a crucial role in creating the dish’s beloved flavor profile. The key players, like *honey*, *sriracha*, and *chicken*, work together beautifully to create a marinade that’s not only tasty but also tenderizes the meat. Here’s what you’ll need:

• 2 pounds boneless skinless *chicken thighs*, trimmed and pounded to an even thickness: This cut of meat is juicy and flavorful, making it perfect for grilling or baking.
• 1/2 cup *honey*: The star of the show, adding sweetness that balances the spice of the sriracha.
• 1/4 cup *lime juice*: This adds acidity and brightness, enhancing all the flavors in the dish.
• 1/4 cup *extra virgin olive oil*: This helps to create a luscious marinade that coats the chicken beautifully.
• 2-3 tablespoons *sriracha*: Depending on your heat preference, this will bring the spice that pairs so well with the honey.
• 2 tablespoons low sodium *soy sauce*: This adds depth and umami flavor to the marinade.
• 1 tablespoon *Dijon mustard*: This introduces a slight tang that complements the sweetness and heat.
• 4-6 cloves *garlic*, minced or 1 tablespoon *garlic powder*: Garlic is essential for that aromatic base flavor.
• 2 teaspoons each of *smoked paprika* and *onion powder*: These spices add warmth and a subtle smokiness.
• 1 teaspoon each of *ground ginger* and *ground coriander*: These bring additional depth and complexity to the flavor.
• 1/2 teaspoon *salt*: Just enough to enhance the flavors without overpowering them.

Instructions for Sriracha Honey Chicken

Cooking this Sriracha Honey Chicken is a delightful process that rewards you with delicious results. Follow these steps to enjoy your flavorful creation:

1. Start by whisking together all the marinade ingredients in a large bowl or freezer bag. Ensure the mixture is smooth and well-combined. This is where the magic begins, and the aroma will start to fill your kitchen. Remember to reserve a quarter cup of the marinade to baste the chicken later.
2. Add the *chicken thighs* to the marinade, ensuring each piece is well-coated. Cover the bowl or seal the bag and let the chicken soak in those flavors in the refrigerator for 4 to 8 hours. If you can, let it marinate overnight for the best results.
3. When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for 15 to 30 minutes. This will help the chicken cook evenly and prevent it from shocking when placed on the grill.
4. While the chicken is warming up, generously grease and preheat your grill to medium heat, around 375 degrees Fahrenheit. This step is crucial to prevent sticking, especially with the honey in the marinade.
5. Once the grill is hot, place the *chicken* on it, cover, and grill for 5 to 7 minutes per side. You’ll know it’s ready when the internal temperature reaches 175 degrees Fahrenheit for thighs or 165 degrees Fahrenheit for breasts. Trust me, the smell will be irresistible.
6. After grilling, baste the *chicken* with the reserved marinade, then let it rest for 5 minutes before serving. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy.
7. If you prefer to bake the chicken, preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with foil, spray it with cooking spray, and add the *chicken* pieces, making sure they’re not touching. Bake for 30 minutes, following the same internal temperature guidelines as grilling.
8. For added flavor, consider using an indoor grill pan. Heat a tablespoon of oil in a nonstick skillet over medium heat. Cook the *chicken* in batches, ensuring not to overcrowd the pan. Cook each side until nicely browned, about 3 to 4 minutes, then reduce heat and cover, cooking until done.
9. Once cooked, transfer the *chicken* to a cutting board. Let it rest for 5 to 10 minutes before slicing. This step is crucial for ensuring juicy, tender pieces of meat.

Serve This Sriracha Honey Chicken With

This Sriracha Honey Chicken pairs beautifully with a variety of side dishes and complements many occasions:

• Steamed rice: The mild flavor of rice balances the spicy and sweet notes of the chicken.
• Grilled vegetables: Seasonal vegetables like bell peppers, zucchini, and corn add freshness and color to your plate.
• Salad: A crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the warm, savory chicken.
• Grain bowls: Serve the chicken over quinoa or brown rice, topped with avocado and fresh herbs for a nutritious meal.
• Tortillas: Wrap the chicken in warm tortillas with crunchy slaw for a quick lunch or dinner option.
• Sandwiches: Slice the *chicken* and serve it on a bun with your favorite toppings for a delicious sandwich.
• Seasonal fruits: Consider serving fresh fruit on the side to enhance the meal with a sweet and refreshing touch.

FAQ

Conclusion

This Sriracha Honey Chicken brings together bold flavors that are sure to impress anyone at your table. It’s a delightful dish that’s easy to make and perfect for any occasion. I encourage you to try it yourself—you won’t regret it! Whether it’s for a weeknight family dinner or a weekend gathering, this chicken is bound to become a favorite.

Sriracha Honey Chicken

The ultimate comfort food, this Sriracha Honey Chicken combines sweet and spicy flavors for an unforgettable meal. Perfectly grilled or baked, it’s an easy weeknight dinner that you’ll crave again and again. Make it tonight for a delicious experience!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken thighs trimmed and pounded to an even thickness.
• 1/2 cup honey
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2-3 tablespoons sriracha
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Dijon mustard
• 4-6 cloves garlic minced or 1 tablespoon garlic powder.
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon salt

Equipment

• Grill
• Baking Sheet
• Mixing Bowl

Method

 

1. Whisk the marinade ingredients together in a large bowl or freezer bag. Remove ¼ cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
2. When ready to cook, let chicken sit at room temperature for 15-30 minutes.
3. Generously grease and preheat the grill to medium heat, 375 degrees F.
4. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 175 degrees F for thighs, 165 F for breasts.)
5. Baste chicken with reserved marinade and let rest 5 minutes before serving.
6. Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet so they aren’t touching. Bake at 375 degrees F for 30 minutes or until internal temperature reaches 175 degrees F for thighs, 165 F for breasts.
7. Let chicken rest 5 minutes before slicing.
8. Working in batches, remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
9. Turn chicken over, cover, and reduce heat to medium-low. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a plate/cutting board.

Notes

• Pound chicken to an even thickness: This ensures even cooking and tenderness.
• Bring chicken to room temperature: Always let any protein sit at room temperature for 15-30 minutes before cooking.
• Clean grill before cooking: This will help prevent sticking and create beautiful grill marks.
• Grease grill or pan very well: The honey in the marinade makes the chicken prone to sticking, so ensure it’s well-greased.
• Don’t add chicken until grill is hot: This helps the chicken sear nicely and cook evenly.
• Use a meat thermometer: This ensures perfectly cooked, tender, juicy chicken every time.
• Let chicken rest: This allows juices to redistribute, keeping the meat moist.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.