Honey Sriracha Chicken Recipe

This recipe celebrates succulent boneless chicken breasts immersed in a blend of sweet honey and fiery Sriracha. Infused with soy and garlic, the glaze transforms every bite into a flavor fiesta. Perfect for dinner, its sticky finish delivers an unforgettable sweet-spicy sensation that transports taste buds on a delightful journey.

I’m excited to share my Honey Sriracha Chicken recipe with you. I designed this dish for those who love a flavor-packed meal that’s both sweet and spicy.

It starts with 4 boneless, skinless chicken breasts, seasoned with salt and pepper, then bathed in a glaze made from 1/4 cup honey, 3 tablespoons Sriracha sauce, 2 tablespoons soy sauce, 1 tablespoon olive oil and a couple of cloves minced garlic. I even added a teaspoon of rice vinegar for a little tang, which you can leave out if you prefer.

This dish reminds me of other baked chicken recipes like honey garlic sriracha chicken and spicy baked chicken styles. Not only does it taste amazing, but its high protein and balanced nutritional contents make it a wholesome meal.

The mix of ingredients really creates a sticky, saucy coating that makes every bite irresistible even when you’re watching your calories. Enjoy!

Why I Like this Recipe

I really love how the honey and Sriracha mix together in a way that makes every bite super flavorful. I like that even if I’m not a fancy chef, this recipe is super easy to follow and the chicken always turns out juicy. The sticky glaze totally brings the dish together and gives the chicken that extra kick of sweet and spicy deliciousness. Plus, it’s one of those recipes that makes me feel like I’m eating something fun and a bit healthy at the same time.

Ingredients

• Chicken breasts offer lean protein that fuels energy and helps build muscles.
• Honey naturally sweetens the dish with rich, simple carbohydrates for quick energy.
• Sriracha delivers a spicy heat and tangy burst that brings bold flavor.
• Olive oil adds healthy fats along with a light, fruity note to the mix.
• Garlic boosts aroma and taste while offering natural, subtle health benefits.
• Soy sauce deepens umami flavor with salty notes while enhancing overall seasoning.
• Salt and pepper elevate taste by balancing flavors without extra calories.
• Rice vinegar adds a tangy twist that brightens and enlivens every bite.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• Salt, to taste
• Pepper, to taste
• 1/4 cup honey
• 3 tablespoons Sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Optional: 1 teaspoon rice vinegar for a bit of tang

How to Make this

1. Preheat your oven to 400°F.

2. Season the chicken breasts on both sides with salt and pepper.

3. Place the seasoned chicken in a baking dish, making sure they are spread out so they cook evenly.

4. In a small bowl, mix together the honey, Sriracha sauce, soy sauce, olive oil, minced garlic, and if you’re using, the rice vinegar.

5. Pour the glaze over the chicken breasts, making sure every piece gets coated really well.

6. Bake the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F when checked with a meat thermometer.

7. About halfway through baking, take the chicken out and brush some more of the glaze on top.

8. Once the chicken is done, let it rest for 5 minutes to keep all the juices inside.

9. Slice the chicken if desired, then drizzle any remaining glaze over the top.

10. Enjoy your sticky, flavor-loaded Honey Sriracha Chicken with a side of your choice!

Equipment Needed

1. Oven
2. Baking dish
3. Mixing bowl
4. Whisk or spoon for mixing
5. Measuring cups and spoons
6. Basting brush
7. Meat thermometer
8. Knife
9. Cutting board

FAQ

Honey Sriracha Chicken Recipe Substitutions and Variations

• If you dont have chicken breasts, chicken thighs work pretty well and can be a bit juicier
• You can swap out honey for maple syrup or agave nectar if you’re looking for a different kind of sweetness
• If you dont have Sriracha, try using chili garlic sauce or a mix of your favorite hot sauce with a tad of garlic powder
• For soy sauce, tamari or coconut aminos can be a great alternative if you’re avoiding gluten
• If rice vinegar is missing from your pantry, a splash of apple cider vinegar can do the trick

Pro Tips

1. If you got extra time, try marinating the chicken in the glaze for a few hours or even overnight in the fridge so the flavors really sink in; it’s a game changer even if it seems like overkill.
2. To make sure your chicken comes out juicy, always use a meat thermometer; guessing never worked out well for me before and I’ve learned that the ideal temperature is 165°F.
3. While you baking, don’t be afraid to brush on a double dose of that glaze halfway through, it really helps create a sticky, flavorful crust that elevates the dish.
4. After you take it out of the oven, let your chicken rest for a few minutes before slicing up so all those tasty juices get reabsorbed instead of spilling out on your cutting board.