This honey sriracha chicken is loaded with flavor, with juicy chicken marinated and slathered in an easy-to-make honey-sriracha sauce, sweet and spicy!
Honey Sriracha Chicken Recipe
Looking for your next easy go-to weeknight dinner? Something you 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 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?
Honey Sriracha Chicken Ingredients Needed
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.
How to Make Honey-Sriracha Chicken - the Recipe Steps
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 remain 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 let 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.
Recipe Tips & Notes
Alternate Cooking Methods. If you're unable to or don't feel like cooking on the grill, you can cook up chicken breast the same way in a hot pan on the stove top.
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!
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.
Heat Factor
Medium. If you're looking for a milder version of this recipe, dial back on the amount of sriracha used.
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.
That's it, my friends. I hope you enjoy this quick and easy chicken recipe as much as I do. Time to get cooking!
Recommended Product
I like to use my Thermapen meat thermometer from ThermoWorks (I'm an affiliate). Works great! Looks like it is done cooking!
Check Out Some of My Other Popular Recipes
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.
Honey Sriracha Chicken Recipe
Ingredients
FOR THE MARINADE & SAUCE
- 1/2 cup sriracha
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 1/2 cup white wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
FOR THE CHICKEN
- 4 large chicken breasts this recipe can marinate more if needed
- Olive oil as needed
Instructions
- Whisk all of the marinade ingredients together until well combined. Reserve half of the marinade to use later for basting and serving.
- Marinate your chicken in a baggie or large bowl, sealed, at least 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.
COOKING THE CHICKEN
- Heat your grill to medium-high 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.
- Baste/brush on a few spoonsful of the reserved honey-sriracha sauce and continue to grill until 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 from heat and let rest a couple minutes.
- Serve with the remaining reserved honey-sriracha sauce.
Notes
Nutrition Information
NOTE: This recipe was updated on 9/18/23 to include new photos and information. It was originally published on 8/26/19.
Jane Czarnecki says
This was ausome! I used tenders and it turned out great! Thanks again for another fabulous recipe. I'm enjoying your book. Everyone should add this book to their collection!!!
Mike Hultquist says
Yes!! Thanks, Jane! Glad you like it, and my book!
Robert says
That looks delish. It's on the menu for Friday (prep on Thursday). Thanks!
P.S. You're Thermapen link is jailed.
Mike Hultquist says
Thanks, Robert. Did the Thermapen link not work?
Carmel Abela says
I’m always love. Your recipes thank you
Mike Hultquist says
Thanks!
Susan says
My family flipped for this chicken! I marinated it overnight and it was just perfect. We're going to put this in our regular rotation.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Susan! I'm super happy you love it! Thanks!