Sriracha Honey Chicken Recipe

Gather ’round, food adventurers, as I dive beak-first into a bold and fiery journey with this Sriracha Honey Chicken recipe that perfectly marries the sizzle of spice with a kiss of sweetness! 🍯🔥

The sweet and spicy flavors in my Sriracha Honey Chicken have a nice balance. The sauce is a mixture of honey, Sriracha, and soy sauce.

My chicken is tender and juicy, and it has a light glaze that makes each bite just a touch sweet and a little bit spicy. I also cooked a bit of minced garlic in with the chicken and added a light dusting of smoked paprika and salt.

These last two components send the dish over the moon with flavor!

Ingredients

• Chicken Thighs: Rich in protein, juicy and tender, perfect for flavor absorption.
• Honey: Natural sweetener, provides a caramelized glaze, balances spicy flavors.
• Sriracha Sauce: Spicy and tangy, adds heat and depth, made from chili peppers.
• Olive Oil: Heart-healthy fat, enhances flavor, assists in cooking.
• Garlic Powder: Adds savory, earthy notes, enhances marinades and dry rubs.
• Smoked Paprika: Offers smoky undertone, enhances depth, rich in antioxidants.

Ingredient Quantities

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
• 1 lime, cut into wedges (optional)

How to Make this

1. Set your oven to 400°F (200°C) to start heating. Prepare a baking sheet by covering it with parchment paper or by giving it a light coat of cooking spray so that your food doesn’t stick.

2. In a small bowl, whisk the honey, Sriracha sauce, soy sauce, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper together until well combined. They should all intermingle with one another rather nicely. This will be your sauce. Feel free to adjust the proportions to your taste!

3. Dry the chicken thighs with paper towels and season both sides with salt and pepper to taste.

4. Preheat the oven to 400°F. In a large oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, add the chicken thighs and sear them for about 3-4 minutes per side, or until they’re golden brown.

5. Take the skillet off the heat and pour the sauce over the chicken thighs, turning them to coat completely. The sauce is made with Sriracha and honey. It is spicy and sweet.

6. Move the skillet to the oven, which has been preheated to 350 degrees Fahrenheit (180 degrees Celsius). Bake the skillet in the oven for 30 minutes to achieve the same doneness in the chicken as done on the stovetop, or until 50 degrees Celsius (120 degrees Fahrenheit) appears on an instant-read food thermometer when inserted into the thickest part of the chicken.

7. Take the skillet off the stovetop and let the chicken sit for a few minutes so that the juices can redistribute.

8. Chopped fresh cilantro and toasted sesame seeds sprinkled over the chicken make a perfect garnish.

9. Sriracha Honey Chicken, served with lime wedges on the side, if desired.

10. Enjoy your delectable and zesty Sriracha Honey Chicken as is, or couple it with your preferred accompaniments!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray
4. Small bowl
5. Whisk
6. Paper towels
7. Large oven-safe skillet
8. Instant-read food thermometer
9. Knife (for chopping cilantro)
10. Cutting board (for chopping cilantro)
11. Measuring spoons
12. Measuring cup

FAQ

• Can I use chicken breast instead of thighs?You can indeed use boneless, skinless chicken breasts in place of chicken thighs. You must alter the cooking time depending on the internal temperature at which you deem the dish’s chicken cooked to be safe and palatable.
• How spicy is this recipe?The Sriracha provides a medium level of spiciness. Use more or less, depending on how spicy you want it.
• Is there a substitute for Sriracha?If Sriracha is not on hand, another hot sauce or chili paste may be used, although the flavor profiles could differ.
• What sides pair well with this dish?Accompany with freshly steamed rice, quinoa, or a crisp green salad to make a complete meal.
• Can I make this dish ahead of time?The chicken can be marinated a day ahead and cooked when you are ready to eat. Refrigerate leftovers and eat them within 2 days.
• Is there a way to make this recipe less sweet?If you want a dish that is less sweet, reduce the honey. You can always use more soy sauce or lime juice to achieve balance.
• How do I avoid overcooking the chicken?Prepare the meat on the stove top at medium heat, keeping a close watch to maintain the moisture levels and ensure the juiciness that is so characteristic of a good piece of chicken. If you don’t have a meat thermometer, now’s the time to get one; you’re going to need it for the exam this meat will give you.

Sriracha Honey Chicken Recipe Substitutions and Variations

Thighs of chicken—Substitute with boneless, skinless chicken breasts or tofu for a vegetarian option.
Olive oil can be replaced with either vegetable oil or oil from avocados.
Honey—Swap it for maple syrup or agave nectar.
Sriracha sauce – If you don’t have Sriracha sauce, you can use another of your favorite hot sauces, like Frank’s RedHot, or use chili-garlic paste.
Tamari is a gluten-free alternative for soy sauce, and some varieties have no gluten at all. Since tamari is made with little to no wheat, it is a safe and tasty option for those who are celiac or gluten intolerant. Whole Foods 365 Organic Tamari is a gluten-free alternative, as is San-J Tamari, which also comes in a range of flavors—all safe for anyone avoiding gluten.

Pro Tips

1. Marinade Time: For even more flavor, consider marinating the chicken thighs in the sauce for a few hours or overnight in the refrigerator. This allows the flavors to deeply penetrate the meat.