Honey Sriracha Chicken Recipe

Looking for your next easy go-to weeknight dinner? Something you’ll make often because it’s so simple to whip together? Look no further than Honey Sriracha Chicken, my friends.

This honey sriracha chicken recipe cooks up fast and is perfect for the spicy food lover. It’s loaded with flavor from a sweet, spicy honey sriracha sauce that works as both a marinade and a sticky finishing glaze, keeping the chicken juicy while building bold flavor.

The marinade also doubles as your honey-sriracha sauce, so you only have to make it once, then divide it in half. That makes it great for meal prep and gives you plenty of that sweet-spicy sauce for basting and serving.

This recipe works beautifully on the grill, in a skillet, or baked in the oven, depending on how you like to cook your chicken. It’s the perfect quick weeknight chicken dinner when you want big flavor with minimal effort.

What is Honey Sriracha Chicken?

Honey Sriracha Chicken is a sweet and spicy chicken dish made with a sticky glaze of honey and sriracha chili sauce. The sauce combines the sweetness of honey with the garlicky heat of sriracha, along with vinegar and spices for balance.

As the chicken cooks, the sauce caramelizes and forms a flavorful glaze that’s sweet, tangy, and lightly spicy. It’s a simple combination that delivers big flavor with very little effort.

This dish can be grilled, baked, or pan-seared, making it perfect for quick weeknight dinners or easy meal prep.

Let me show you how to make honey-sriracha chicken.

Key Ingredients

The full recipe list with exact measurements is listed in the printable recipe card at the bottom of the post.

• 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.

Honey Sriracha Sauce

The star of this recipe is the simple honey-sriracha sauce that doubles as both a marinade and finishing glaze.

It combines:

• honey for sweetness
• sriracha for chili heat
• vinegar for tang
• Worcestershire and spices for extra flavor and depth

Using this as both marinade and sauce makes the recipe easy to make while delivering big, bold flavor. Reserve a portion of the sauce before marinating so you can brush it over the chicken as it cooks and serve extra at the table.

The sauce thickens slightly as it cooks, creating that glossy sweet-spicy glaze that coats the chicken just right. Everyone is guaranteed to love it.

How to Make Honey-Sriracha Chicken

Whisk all of the ingredients together, which will make you just over 2 cups. Reserve 1/4 cup to 1 cup of this marinade and set it aside for now, depending on how much you want to have leftover for your basting and sauce.

This recipe is very similar to my Spicy BBQ Chicken Marinade Recipe, with a few changes.

With the remaining 1 cup or so of marinade, add it to a large bowl or resealable baggie with your chicken.

This marinade is good for up to 3 pounds of chicken, but for now I'm only marinating 4 large chicken breasts.

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.

Brush on a bit of the reserved honey-sriracha sauce and continue to grill until the chicken is cooked through and you reach an internal temperature of 165 degrees F when measured with a meat thermometer.

I like to baste a few times while cooking.

Remove the chicken from heat and rest a couple minutes.

Serve with the remaining reserved honey-sriracha sauce. Toss in a few lime wedges if you'd like a bit of a finishing citrus pop, and garnish with chili flakes, fresh chopped parsley, or green onions.

BOOM! Quick and easy, right? I love that. It's nice and spicy, definitely satisfying for spicy food lovers.

Serving Ideas

Honey Sriracha Chicken is super versatile and works well with a big variety of sides and meals. Try serving it with:

• Charleston red rice or green rice (arroz verde)
• cauliflower rice for a lower-carb option
• stir-fried vegetables or mix into a chicken stir fry
• Honey sriracha brussels sprouts
• noodle bowls with spicy noodles
• sliced into lettuce wraps
• chopped and added to rice bowls and great for meal prep

The sweet and spicy sauce pairs especially well with simple sides that soak up the extra glaze.

If you love this flavor combination, try my Honey Sriracha Chicken Wings recipe, which use the same sweet-spicy sauce for crispy, sticky wings perfect for parties or game day.

Storage & Leftovers

Cooked Honey-sriracha chicken will last up to 5 days in a sealed container in the refrigerator. Heat it through in the oven, microwave, or air fryer to enjoy again.

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.

More Spicy Chicken Recipes to Try

• Mango-Habanero BBQ Chicken
• Blackened Chicken
• Grilled Jerk Chicken Wings
• Chicken Shawarma
• Crispy Grilled Ghost Pepper Wings
• Chicken Satay
• Korean Fried Chicken
• Nashville Hot Chicken

FAQs

Is Honey Sriracha Chicken spicy?

It’s usually considered mild to medium spicy. The honey balances the heat of the sriracha, creating more of a sweet-spicy flavor than intense heat. You can easily adjust the spice level by adding more or less sriracha.

Can I use chicken thighs instead of chicken breast?

Yes. Boneless chicken thighs work very well in this recipe and usually stay even juicier during cooking. Just adjust the cooking time slightly, as thighs may take a few extra minutes to cook through.

Can I bake Honey Sriracha Chicken?

Absolutely. Bake the marinated chicken at 375°F for about 20-25 minutes, depending on thickness, until it reaches an internal temperature of 165°F. Brush with the reserved sauce during the last few minutes of cooking.

Can I make this recipe in the air fryer?

Yes. Cook the chicken at 375°F for about 12-15 minutes, flipping halfway through. Brush with the honey-sriracha sauce during the last few minutes so it caramelizes nicely.