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Honey Sriracha Chicken – crazy delicious chicken with honey sriracha marinade. Make it on a skillet, bake or grill for dinner tonight.
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.
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.
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!
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!
For more honey chicken recipes, check out my honey lime chicken recipe!
Frequently Asked Questions
This recipe is only 316 calories per serving.
What To Serve With Honey Sriracha Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Honey Sriracha Shrimp Kebab
- Honey Sriracha Salmon
- Honey Sriracha Scallops
- Honey Sriracha Flank Steak
Honey Sriracha Chicken
Ingredients
- 4 chicken thighs, deboned but skin-on
- 3 cloves garlic, minced
- 1 tablespoon oil
- white sesame seeds, optional
Honey Sriracha Marinade:
- 1 1/2 tablespoons honey
- 1 tablespoon tamari , or soy sauce
- 1 teaspoon Sriracha chili sauce
- 1 teaspoon rice vinegar , or apple cider vinegar
- 1 pinch salt
Instructions
- Whisk the Honey Sriracha Marinade together until well combined.
- Add the garlic and marinade to the chicken, stirring to combine well. Marinate for 30 minutes.
- Heat a skillet (preferably cast iron) over medium heat and add the oil. Transfer the chicken to the skillet and cook on both sides until golden brown and cooked through.
- Add the remaining marinade to the skillet. Once it thickens, turn off the heat, sprinkle with sesame seeds (if using), and serve the chicken immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
love it with cucumbers cold plain and peeled and spicy Thai rice. Crazy good.
Thanks for trying my honey sriracha chicken recipe. :)
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!
Baking is probably better to retain the moist.
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!
Yes you can use bone-in chicken thighs, just marinate longer.
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!
Marinate it longer or overnight.
Fantastic! So easy and very delicious. That sticky sauce is really good on rice!
Yes correct. I love the sauce!
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!
You don’t have to cook the sauce just toss.
Looks so delicious. Will give it a try.
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!
Wow sounds very yummy!! I love the idea of Kewpie Mayo!
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!
Hi Denise, thanks for trying this recipe. LOL I didn’t actually clean my skillet, I licked it clean. Joking! :)
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!
Thanks for your tip Vicki!
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.
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
Cook on medium heat and also keep flipping over.
Both my local Woolworths & Coles Supermarkets sell a Sriracha Chilli Sauce buy it all the time.I am Adelaide
Liz both Woolworths & Coles sell Sriracha Chilli Sauce. I use it all the time. I am in Adelaide
Sriracha sauce is most certainly available in Oz. Look in Asian grocers or even Woolworths.
Buy online Amazon.com
you can get siracha in Australia from IGA & Coles not sure about Woolies though