That’s it, my friends. I hope you enjoy this quick and easy chicken recipe as much as I do. Time to get cooking! This honey-sriracha chicken recipe cooks up fast, and it’s perfect for the spicy food lover. It’s loaded with flavor from my sweet, spicy, tangy honey-sriracha marinade that makes the chicken extra juicy inside. The marinade recipe also serves as your honey-sriracha sauce, so you only have to make it once, then divide it half. Easy meal prep! and a wonderful combination of honey and sriracha for a blast of sweet and spicy. It’s so good! Yes! Easy and delicious! Let’s talk about how to make honey-sriracha chicken, shall we?
FOR THE MARINADE & HONEY-SRIRACHA SAUCE INGREDIENTS Sriracha Sauce. Use your favorite brand, or try my homemade sriracha sauce recipe. Olive Oil. Honey. White Wine Vinegar. Worcestershire Sauce. You can also add a bit of low sodium soy sauce for an additional umami boost. Spices. Smoked paprika, onion powder, garlic powder, salt and black pepper. FOR THE CHICKEN Chicken Breast. Bone-in or boneless, though your choice will affect cooking time. You can also use chicken thighs. I’m using boneless, skinless chicken breast today. Vegetable Oil.
This recipe is very similar to my Spicy BBQ Chicken Marinade Recipe, with a few changes. With the remain 1 cup or so of marinade, add it to a large bowl or resealable baggie with your chicken. Marinate the chicken for 8 hours in the refrigerator, or overnight for even more flavor. If time is a factor, you can marinate for 30 minutes to get some additional flavor. 30 minutes is enough to impart some flavor. When you’re ready to cook the chicken, heat your grill to medium heat and lightly oil the grates. Remove the chicken from the marinade and discard the marinade. Grill the chicken 5 minutes per side to get a nice sear. I like to baste a few times while cooking. Remove the chicken from heat and let rest a couple minutes. BOOM! Quick and easy, right? I love that. It’s nice and spicy, definitely satisfying for spicy food lovers. Just heat a pan to medium-high heat and sear the chicken in oil about 5 minutes per side. After this, reduce the heat and cover the chicken. Keep cooking until you reach an internal temperature of 165 degrees F, about 10-15 minutes more. Or, instead of covering, add the pan to the oven and bake 15 minutes at 375 degrees F, until you reach the same internal temperature. Baste with more of the honey-sriracha sauce and serve them up! It’s just as great this way! You can easily serve it over rice or cauliflower rice, or chop it up to add to other meals. You can also freeze it in vacuum sealed containers for 6 months. It’s perfect to make large batches for easy meal prep. If you’re looking for a spicier version, feel free to include more sriracha or add in a bit of your favorite hot sauce. You can also incorporate a bit of spicy chili powder or chili flakes to really up that zest factor. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 9/18/23 to include new photos and information. It was originally published on 8/26/19.
