Honey Sriracha Chicken

4.62 from 52 votes
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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.

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

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!

For more honey chicken recipes, check out my honey lime chicken recipe!


Frequently Asked Questions

How many calories per serving?

This recipe is only 316 calories per serving.

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

What To Serve With Honey Sriracha Chicken

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.62 from 52 votes

Honey Sriracha Chicken

Honey Sriracha Chicken – crazy delicious chicken with honey sriracha marinade. Make it on a skillet, bake or grill for dinner tonight.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade Time: 30 minutes
Total Time: 50 minutes
Servings: 2 People
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Ingredients  

  • 4 chicken 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. Mix well.
  • Add the garlic and the Marinade to the chicken, stir to combine well, marinate for 30 minutes.
  • 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 through.
  • 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.

Notes

You can bake the chicken in an oven at 375F for 20 minutes, or until the chicken is cooked through. You may also grill the chicken.

Nutrition

Serving: 1g, Calories: 316kcal, Carbohydrates: 16g, Protein: 38g, Fat: 45g, Saturated Fat: 16g, Polyunsaturated Fat: 29g, Cholesterol: 221mg, Sodium: 750mg, Fiber: 2g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





117 Comments

  1. KScheer says:

    love it with cucumbers cold plain and peeled and spicy Thai rice. Crazy good.

    1. Rasa Malaysia says:

      Thanks for trying my honey sriracha chicken recipe. :)

  2. Diana says:

    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!

    1. Rasa Malaysia says:

      Baking is probably better to retain the moist.

  3. Tricia says:

    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!

    1. Rasa Malaysia says:

      Yes you can use bone-in chicken thighs, just marinate longer.

  4. Kylie says:

    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!

    1. Rasa Malaysia says:

      Marinate it longer or overnight.

  5. Tina says:

    Fantastic! So easy and very delicious. That sticky sauce is really good on rice!

    1. Rasa Malaysia says:

      Yes correct. I love the sauce!

  6. Erin says:

    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!

    1. Rasa Malaysia says:

      You don’t have to cook the sauce just toss.

  7. Evans says:

    Looks so delicious. Will give it a try.

  8. tamkells says:

    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!

    1. Rasa Malaysia says:

      Wow sounds very yummy!! I love the idea of Kewpie Mayo!

  9. Denise says:

    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!

    1. Rasa Malaysia says:

      Hi Denise, thanks for trying this recipe. LOL I didn’t actually clean my skillet, I licked it clean. Joking! :)

    2. Vicki Vail says:

      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!

      1. Rasa Malaysia says:

        Thanks for your tip Vicki!

    3. Dorota | HappyForks.com says:

      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.

  10. Liz Nichols says:

    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

    1. Rasa Malaysia says:

      Cook on medium heat and also keep flipping over.

    2. Vicki Johns says:

      Both my local Woolworths & Coles Supermarkets sell a Sriracha Chilli Sauce buy it all the time.I am Adelaide

    3. Vicki Johns says:

      Liz both Woolworths & Coles sell Sriracha Chilli Sauce. I use it all the time. I am in Adelaide

    4. tamkells says:

      Sriracha sauce is most certainly available in Oz. Look in Asian grocers or even Woolworths.

    5. T STEVENS says:

      Buy online Amazon.com

    6. Mel says:

      you can get siracha in Australia from IGA & Coles not sure about Woolies though