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This Sriracha Chicken is juicy, garlicky, and coated in a sticky, spicy-sweet glaze. Made with honey, soy sauce, and just enough Sriracha for heat, it’s pan-seared until golden in a skillet and perfect with rice.
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Honey Sriracha Chicken
I came up with this honey Sriracha chicken on a night when I wanted something bold and flavorful but didn’t feel like spending ages in the kitchen. The marinade is just a mix of garlic, Sriracha, honey, soy sauce, and vinegar—but it gives you that perfect sticky, spicy-sweet glaze that clings to the chicken. A quick sear in a hot cast iron skillet locks in the juices and gets the skin golden and crisp. You can also make this in a grill pan, or check out the other cooking methods I’ve shared below. The result is juicy, garlicky chicken with a glossy, addictive finish that’s perfect over hot steamed rice.
This Sriracha chicken recipe has everything I look for in an easy weeknight dinner—big flavor, minimal effort, and ingredients you probably already have. It hits all the right notes: sweet, spicy, salty, and just a little tangy. I usually serve it with rice, but it’s also great with noodles or wrapped in lettuce. You can even double the sauce if you want more for spooning over. It’s one of those dishes that disappears fast.
Add This To Your Weeknight Dinner Rotation
Juicy, garlicky, and glazed in a sticky, spicy-sweet sauce—this is one of those easy skillet recipes that checks all the boxes.
- Sticky glaze with just the right kick. The sauce clings to every bite and hits that sweet, spicy, tangy balance thanks to honey, chili sauce, and a splash of vinegar.
- Golden, flavorful chicken. Boneless thighs seared in a hot pan until crisp and juicy—so simple, but so satisfying.
- Quick and weeknight-friendly. Marinate while you prep your sides, then cook everything in under 15 minutes. Perfect for busy nights.
Ingredients You’ll Need
- Chicken – I used chicken thighs, but you can also use chicken breast, drumsticks, or wings.
- Honey
- Sriracha chili sauce
Check out the recipe card below for the full ingredient list and exact amounts.
Pro Tip #1: Why I Use Chicken Thighs
I go for boneless, skin-on chicken thighs because they stay juicy and tender, even after a quick sear. The skin crisps up beautifully in the skillet, and you get that golden, flavorful crust with every bite.
Pro Tip #2: Why I Add Honey
Honey gives the sauce that signature sticky texture and a natural sweetness that balances the heat from the chili. As it cooks down, it caramelizes slightly—making the glaze cling to the chicken just right.
Pro Tip #3: Why I Use Tamari (or Soy Sauce)
Tamari adds a deep umami flavor that anchors the sweetness and spice. You can use regular or low-sodium soy sauce, but tamari keeps it gluten-free if that matters to you.
Pro Tip #4: Don’t Skip the Vinegar
A small splash of rice vinegar (or apple cider vinegar) cuts through the richness and gives the glaze that subtle tang. It’s what rounds out the flavor and keeps the dish from tasting flat.
Sidenote: What is Tamari?
Tamari is a Japanese soy sauce that’s naturally gluten-free (but always double-check the label to be sure). It’s made with little to no wheat and has a richer, less salty flavor than regular soy sauce. I like using it when I want something a little deeper and smoother in taste—perfect for marinades, stir-fries, or dipping sauces. If you’re gluten-sensitive or just want a rounder umami hit, tamari is a great swap.
Choosing The Right Sriracha Sauce
I always use the Huy Fong “rooster” brand Sriracha for this recipe. It’s thick, garlicky, and just the right amount of spicy—not too overwhelming, but bold enough to stand out. The sauce clings beautifully to the chicken and gives you that signature sticky, spicy-sweet glaze. This is the one with the green cap and the rooster logo on the bottle—pretty much the go-to Sriracha in most Asian kitchens.
That said, if you can’t find it (especially with the recent shortages), there are a few great alternatives that still work well:
- Lee Kum Kee Sriracha – slightly sweeter and smoother.
- Kikkoman Sriracha – more tangy, with a thinner consistency.
- Tabasco Sriracha – spicier and sharper, with a vinegar kick.
They’re all a bit different in flavor and texture, so feel free to use what you like or what’s available. Just make sure it’s not too runny—you want that sauce to really stick to the chicken!
How To Make Sriracha Chicken
Start by whisking all the Sriracha sauce ingredients together in a small bowl until it’s nice and smooth—make sure that honey’s fully mixed in so you get that sweet-spicy balance in every bite.
Pour the sauce over the chicken, then toss in the garlic and give everything a good mix so the chicken’s nicely coated. Let it sit and soak up all that flavor for about 30 minutes—just enough time to prep your sides or relax a bit.
Heat up a skillet over medium heat—cast iron is great if you have one. Add a bit of oil, then lay the chicken in skin-side down. Let it sear until the skin’s golden and crisp, then flip and cook the other side until the chicken’s fully cooked and juicy.
Once the chicken’s cooked through, pour in the rest of that marinade straight into the skillet. Let it bubble and thicken into a glossy, sticky sauce—just takes a minute or two. Turn off the heat, sprinkle on some sesame seeds if you like, and serve it up right away while everything’s hot and saucy.
Other Ways To Cook
You don’t have to stick to the skillet—this recipe works great in the oven, on the grill, or even in the air fryer.
- Grill: Heat your grill to medium-high and lightly oil the grates. Grill the chicken for about 5–6 minutes per side, brushing with extra marinade as it cooks. You’ll get that gorgeous char and smoky flavor that takes it to the next level.
- Oven: Preheat your oven to 375°F (190°C). Arrange the chicken in a baking dish or on a lined sheet pan. Spoon the marinade over the top and bake for 20 minutes, or until the chicken is cooked through and the sauce is bubbling and sticky.
- Air Fryer: Place the chicken thighs skin side up in a single layer in the air fryer basket. Spoon some of the marinade over each piece. Air fry at 375°F (190°C) for 10 minutes, then flip and cook for another 4 minutes, or until the chicken is golden, juicy, and fully cooked.
Frequently Asked Questions
It has a nice kick, but it’s not overwhelming. The honey helps balance out the heat from the Sriracha. If you’re sensitive to spice, you can cut back on the Sriracha or add a little extra honey to mellow it out.
You can! Just adjust the cooking time—it’ll take longer for bone-in pieces to cook through. Use a meat thermometer or cut into the thickest part to make sure it’s done.
You can! If you’re out of Sriracha or just not a fan, try using another chili sauce like sambal oelek, gochujang, or even Thai sweet chili sauce (just reduce the honey a bit). The flavor will change slightly, but it’ll still be delicious.
Absolutely. You can marinate the chicken the night before and keep it in the fridge. When you’re ready to cook, just take it out and pop it into the skillet (or grill, oven, or air fryer). Leftovers also reheat really well.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet until hot. The sauce might thicken in the fridge, but it’ll loosen up once warmed.
This recipe is 617 calories per serving.
What To Serve With Honey Sriracha Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Sriracha Chicken
Ingredients
- 4 chicken thighs, deboned but skin-on
- 3 cloves garlic, minced
- 1 tablespoon oil
- white sesame seeds, optional
Sriracha Marinade:
- 1½ 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 Sriracha Sauce together until well combined.
- Add the garlic and Sriracha Sauce 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.
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