BROWSE: EASY WEEKNIGHT (NEW BLOG!)

Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

You are here:Home  /  Recipes  /  Asian Recipes  /  Honey Sriracha Chicken

Honey Sriracha Chicken

Jump To Recipe
Recipe Index

Honey Sriracha Chicken – crazy delicious chicken with honey sriracha marinade. Make it on a skillet, bake or grill for dinner tonight.

Honey Sriracha Chicken – crazy delicious chicken with honey sriracha marinade. Make it on a skillet, bake or grill for dinner tonight | rasamalaysia.com

Grilled chicken with honey sriracha marinade on a wooden chopping board.

When it comes to making delicious Asian recipes, it’s all about the perfect balance of flavors: sweet, spicy, salty and sour.

Not all components need to present in a dish, but when it does, you’ve got the most amazing tasting food ever.

Easy Brown honey chicken, marinade with sriracha sauce and honey, with a side of sriracha dipping sauce.

This honey sriracha chicken fits the perfect bill. It’s sticky sweet, spicy, salty, with a tint of sour. The chicken is extremely moist, juicy, delicious, bursting with bold flavors and absolutely addictive.

Sliced grilled chicken with golden sriracha sauce and honey marinade glaze.

I found myself scraping off the sticky sauce on my skillet after I finished all the chicken. Just look at the pictures, you can’t blame me for doing that!

Honey Sriracha Chicken sliced and ready to serve.

The best thing of all is the simplicity of the recipe. It takes 6 ingredients, nothing out of the ordinary. Chicken, honey, Sriracha, vinegar, garlic, and salt, which you already have in your fridge or pantry.

For the chicken, you can use chicken breast, thighs, drumsticks or wings. Make it for dinner tonight!

This Recipe Goes Well with:

Other Recipes You Might Like

5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
    Print
    Rating

    Honey Sriracha Chicken Recipe

    Honey Sriracha Chicken – crazy delicious chicken with honey sriracha marinade. Make it on a skillet, bake or grill for dinner tonight.

    Course Main Course
    Cuisine Asian
    Keyword Honey Sriracha Chicken
    Prep Time
    Cook Time
    Total Time
    Servings 2 people
    Calories 316 kcal
    Author

    Ingredients

    Ingredients:

    • 4 chicken thighs, deboned but skin-on (12 oz chicken)
    • 3 cloves garlic, minced
    • 1 tablespoon oil
    • white sesame seeds, (optional)

    Honey Sriracha Marinade:

    Instructions

    1. Whisk the Honey Sriracha Marinate together. Mix well.
    2. Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
    3. Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

    Recipe Notes

    You may use chicken breast, chicken drumsticks or wings for this recipe. You may also bake or grill this recipe. If baking, bake it at 400F for 20 minutes are until the chicken is slightly charred.

    Nutrition Facts
    Honey Sriracha Chicken Recipe
    Amount Per Serving (2 people)
    Calories 316 Calories from Fat 405
    % Daily Value*
    Total Fat 45g 69%
    Saturated Fat 16g 80%
    Cholesterol 221mg 74%
    Sodium 750mg 31%
    Potassium 500mg 14%
    Total Carbohydrates 16g 5%
    Sugars 13g
    Protein 38g 76%
    Vitamin A 3.5%
    Vitamin C 3.5%
    Calcium 2.6%
    Iron 9.6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Love this Recipe? Try More!

    Latest Recipes:

    If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

    Pin226K
    Share632
    Tweet
    227K Shares
    JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

    99 COMMENTS... read them below or add one

    1. This is the most delicious chicken I’ve ever made. I make the sauce on its own and use it for different things because it’s so good. I’m absolutely addicted to it. Thank you

      Reply

    2. I used toasted sesame oil instead of the cider vinegar and it was great, definitely going to use this recipe again sometime

      Reply

    3. I was hoping for more heat from the sriracha sauce..we love it in our house. I may bump up to a tablespoon..any feedback? I used chicken breasts, and a cast iron skillet. It turned brown, but yummy brown bits of glaze. I’ll make again, but add more sriracha. Thanks!!

      Reply

    4. Hi, Trying this tonight. My sauce is dark brown not light read. Do you have a separate dipping sauce in the pictures?

      Reply

    5. I made this and it is to date the very best chicken I’ve ever had! What an easy and incredible recipe! I used chicken breast’s and seared the chicken on two sides, poured marinade over them, then sesame seeds, them finished off in a 350 degree oven for 10 mins. I let it rest, sliced thin then mixed it around in the skillet with the sauce, imbelievably delicious! I only used two chicken breasts with the prescribed sauce and it was perfect. Thank you so so much for this treasure!
      Cheryl

      Reply

      • Hi Cheryl, awww, thanks for your comment. I am so happy that you made the BEST chicken using my honey sriracha chicken recipe. :) Please try out more recipes on my site, they are all developed by me and very delicious and easy! :)

        Reply

    6. Rasa this is the Best chicken ever, in my opinion. Just did wings, cooked 400 for 25 minutes, had juice running down my arm yumm!

      Reply

    8. If I am grilling the chicken do I need to do anything different to the sauce? Do the measurements change? Thanks. This looks really good and I will be making it tonight.

      Reply

    13. Hi, I am going to cook this tonight for some friends. My only question I have is, if I am baking, do I need to put tin foil on the pan when cooking or just directly on the pan?!?

      Reply

    14. Hi, I am going to cook this tonight for some friends. My only question I have is, if I am baking, do I need to put tin foil on the pan when cooking or just directly on the pan?!

      Reply

    15. Hello Rasa,
      I live in Lagos, Nigeria and had to Google what Sriracha sauce was. I’m currently in culinary school and I made chicken wings with this recipe for a challenge and my instructors were totally wowed. I served it with Nigerian Party Jollof rice. It was amazing

      Reply

    16. I love your recipes, but I am having trouble saving them. Is there a way you could add Pinterest icon to you recipes? This would make my life so much easier. I don’t always want to print every recipe, but just save it to my phone or computer in Pinterest. Thank you.

      Reply

    18. I baked this chicken and it was so incredible. It forms a really lovely crust and the chicken is so succulent inside. Thanks for the great recipe!

      Reply

    20. Dang! Just marinated thighs with this recipe and then scrolled down to see only breasts, wings or drumsticks. Will I have problems cooking the thighs this evening?

      Reply

    22. Thank you for this recipe. Twice I referred to Rasa Malaysia for a recipe the other one was laksa and they did not fail. Tastes really good. For this one I baked the chicken 20mins closed foil then 20mins open to give it some browning. I wish I could show you the picture. Will be doing this over and over again. And it’s guilt free! Thank you!

      Reply

    24. Tried it yesterday and it was delicious. I only have a concern, because I heard that honey shouldn’t be put in boiling water (tea, for example) because in high temperatures it not only loses it’s nutritional values but becomes harmful for health. So I am concerned if cooking the sauce is a good idea at all?

      Reply

    25. I followed this directly (only merinated 20min) & put in oven Recc time & when it came out of oven all sauce evaporated :[ and it was tasteless.. what did I do wrong :(( sauce was not sticky or thick like the picture :( help!

      Reply

      • Hi Cheri, I am sorry you had problems with the honey sriracha chicken recipe. Many readers had tried it with great success. Which part of chicken did you use? If you are baking, cover it with a foil if the sauce evaporated. Usually, after baking, the chicken would have the juice seeping out, making it even more saucier. Broil for just a little bit so you get the slightly charred surface.

        Reply

    26. Gunna try this, my family loves your Peking Pork Chops recipe I’m sure they will love this one as well! Thanks for the great site!

      Reply

    27. Hi!! I’m making this recipe, if a bake it, what I need to do with the remaining sauce? Do I cook apart and pour when the chicken is ready? Thank you

      Reply

    29. We were thinking about grilling these tonight. I’m concerned about there being a lot of flare ups because of the honey in the marinade….do you have any suggestions?

      Reply

    31. Hi there! Two things: 1) This recipe sounds amazing and I can’t wait to try it! 2) You may want to check out this webpage’s script, especially the one it goes to after you click the “click here for recipe” link. Everything is fine for the first few minutes, but then suddenly you can hear an ad playing in the background that doesn’t sync up with any of the actual ads on the page. This happened several times when I was trying to look at this recipe, and the webpage would eventually seize up and I had to force quit. I know this isn’t something wrong with my laptop, as this is the only page I’ve had this happen on. You may have something imbedded that you don’t know about.

      Reply

    32. Hello Rasa
      I made this for my son who is a picky eater, especially when it’s chicken. I must say it was quick and easy and he enjoyed it immensely. This will be placed in my arsenal of recipes to be used again. Also if I may, I find your recipes quite easy to follow and the ingredients easily available. I love all of your recipes. Thank you for what you’re doing.

      Reply

    34. Rasa Malaysia, Easy Asia Takeout, E-book is a must have for $4.99 it’s a steel, one download on mac and one download on iphone, it is so nice to have this on my phone. I love Asia food and have made 6 for this E-book.

      Great Job Rasa Malaysia.

      Reply

    35. Hello! Made these for lunch today served with tomato rice and they are delicious! Absolutely yummy , love the combination of honey soy vinegar and the mild spicy tang of the sriracha :) Thanks for this great recipe!
      Will be looking forward to making more dishes from your site. This was my first time trying out your recipes and the results are so good !

      Reply

    36. Hello, what would be the best type of chicken to use for this recipe to get the best taste? I was gonna try legs and thighs skin on would that work or not? Thank you cant wait to try..

      Reply

    37. I made this today, its so good! I baked it and it turned out perfect! If i wanna cook 8-12 thighs at the same time, do i double the cooking time? Or the same 20 minutes?

      Reply

    38. Fantastic! Some of the best tasting chicken I’ve ever made! Wife said it’s the best thing I’ve ever cooked! Thanks

      Reply

    39. Had to stop back by this amazing bloggers website. Once again, another winner winner chicken dinner!! Used bone in skin on thighs, marinated about 8 hours. Baked at 375 (from you garlic ginger chicken legs recipe) for 25+an added 20 minutes on a parchment lined backing sheet. Came out moist, juicy and delicious!! Perfectly browned skin. As I expected it would. Garnished with a little cilantro and green onion served with teriyaki rice. It was phenomenal!! Thanks again for such a delicious chicken recipe!!! :)

      Reply

    40. Made the honey chicken it was great thanks for the recipe . It was really easy and delicious my family loved it

      Reply

    42. I made this tonight using boneless skinless chicken thighs and it was absolutely delicious! It is one of my favorites now. Thanks for the great recipe!

      Reply

    44. If I use boneless skinless chicken breasts that are not very thin would you recommend baking or in a pan (not cast iron)? Which will get the best glaze and juiciness? Thanks!

      Reply

    45. Hi, Bee. These look soooo good. Am trying them in the oven tomorrow. But could i use bone-in thighs instead? Not sure if there will be any meat left if i attempt to debone them myself. In the meantime, have a Happy & prosperous year of the Monkey!

      Reply

    46. Hi! Made this today and the chicken’s skin had a great taste, but the meat was quite bland. Any ideas to make the meat absorb the sauce? I marinated the chicken for 1.5 hours in the fridge. Thank you!

      Reply

    48. If making chicken wings ( I will be using breaded chicken wings then tossing the wings in the sauce) would I need to cook the marinade at all or just make it as done in your recipe and toss as is? Really looking forward to trying this!

      Reply

    50. Made this tonight & cooked chicken thighs in oven on a rack. So easy, chicken moist & tender. Served with steamed rice, pickled daikon & carrot & also some Kewpie Mayo. So yummy. Love Rasa Malaysia website!

      Reply

    51. This was GREAT! I used boneless skinless chicken breasts and they are awesome! I can’t remember how to clean my cast iron skillet but it was worth dirtying it up!

      I have made a similar version of this – honey balsamic – I prefer the honey sriracha!!! Very great recipe, thanks!

      Reply

      • I just use kosher salt to scrub any stuck on particles. I rinse with just a little hot water, wipe down excess moisture, then put it on the stove medium high heat until dry. It’s a good idea to rub a little oil on your pan once it’s clean. It’s sounds like a lot, but it might take 5 minutes if that. Worth it to keep it in great condition!

        Reply

      • Denise, try to soak in warm water and then clean cast iron with a salt scrub to remove stuck on bits of food. It’s easy and safe for the iron.

        Reply

    52. When I use my cast iron skillet ( Ribbed ) the chicken blackens somewhat so adding the sauce doesnt work. Dont think the Sriracha sauce is available in Australia.cheers Liz

      Reply

    Leave a Comment

    Your email address will not be published. Required fields are marked *