Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce!
If you love sweet and spicy, THIS Honey Garlic Sriracha Chicken recipe is for you! With options to alter the amount of spice in sauce, you can make it either milder or hotter…the choice is yours!
Chicken
There’s nothing like a good chicken recipe to have in your recipe collection to whip out when you have company. This is one of those recipes. The ones where you come off looking like an amazing at-home-chef because the flavours you will be packing into this skillet are absolutely without a doubt, restaurant quality flavours.
I mean….check out the glaze on this chicken!
Adapting this Easy Honey Garlic Chicken recipe for my husband and daughter who LOVE anything that blows there mouths through their nostrils, I decided to try and pull off the mother of all experiments and add Sriracha.
Although I didn’t blow anything up, I managed to work out the right amount of spice we can all agree too, and one that doesn’t clear any sinuses — just enough to dance on your tongue and linger in the back of your senses. HOWEVER, if you love HOT, add more Sriracha! I’m leaving it all in your hands.
The marinade is the best part, because you are going to use most of it as a marinate AND the rest of it as a dipping sauce.
Sauce for Chicken
A sauce you can either pour all over the chicken when it’s done, OR heat through the skillet to warm through all of the left over pan juices.
More recipes
Honey Garlic Sriracha Chicken
Ingredients
- 1/4 cup honey
- 2 tablespoons Sriracha (Asian Chile sauce)*
- 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons low sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 6 boneless chicken thighs with or without skin
- 1 tablespoon cooking oil
- Salt and pepper to season (If desired)
- Sliced green onions (or shallots in Australia), to serve
- Sesame seeds to serve
- Lime wedges to serve
Instructions
- In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
- Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
- Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
- OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
- OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
- Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.
Vee says
If you’re a sriracha lover go HAM on the hot stuff, you’ll thank me later.
Trena Bennett says
I am going to make this tonight. i will use chicken breast and put in smoker.
Jessica Smith says
I’m trying this in the slow cooker today, hope it works out!
Pascha says
This was a huge hit tonight at dinner! My usually picky dad said the sauce was “just right” and he’s absolutely spot on. I used a stoneware grill pan to give the chicken those grill marks and the marinade takes on a whole new life when its seared into the meat. So flavourful! And I only gave it about 40 mins in the marinade coz I was a bit rushed. I also saved a bit more of the marinade for the pouring/dipping sauce coz we are big on gravy and sauces. 😀
What an amazing recipe Karina! I have been making loads of your recipes these past few months and my family is loving them all. Thank you for sharing your recipes and making even late bloomer cooks like me look like experts in the kitchen. :D♥
Leticia says
Soooo delicious!!!!! I made with chicken breast instead since I didn’t have chicken thighs at home, but was sooo good! Finger lickin’ good!
psm says
Has anyone tried this recipe with boneless, thin-sliced chicken breasts? My family prefers white meat. Any suggestions and ?or recommendations would be very much appreciated. My family and I have enjoyed many recipes from this site previously. Thank you and please keep posting!
Zahra says
HI! Love your blog. Quick q – does this recipe work well with chicken breasts? If so, do you suggest I alter it in any way?
Thank you!
Tiffany N Easterly says
I would marinate longer first of all. I prefer White meat, too. I want to go buy a grill I saw mentioned in a previous reply to add flavor to the white meat.
Auntie Wino says
So good! Just the right amount of spicy and savoriness. I double the recipe for dipping & poring over rice.
Lynn says
I had to make more because there wasn’t enough to coat 4 pieces of chicken plus enough for dipping. But it is a delicious maranade.
Deborah says
This looks delicious and am definitely going to make this dish. How long do you sear the thighs on each side?
Thank you for all the wonderful recipes.
Karina says
With the size of chicken that I used it took me about 4-6 minutes to sear each side. It may take longer if you have bigger pieces. Hope that helps!
Lisa says
Im in the process of making this for dinner today, Its in the frig marinating now. I made the sauce it taste amazing. Im making this and Jasmine rice. I already shared this recipe with my sister thank u for posting this recipe. Hugs ???
Pattie says
This was delicious! Really good and easy to make. Loved it
Ann Baker says
LOVED LOVED LOVED this chicken! Such amazing flavors. Everyone loved and I will definitely be making again. Was thinking these could even be grilled and basted with the sauce? Only caveat is it really did a number on my cast iron skillet. Next time think I will use my nonstick instead. But otherwise, I would not change a thing!
Jen says
Karina, I tried this recipe last night. It was fantastic. My husband loved it and said it is a keeper. We will be visiting our daughter and son in law next week and I am going to make this for them. They both love to cook and I thought this would be a great way to introduce them to your recipes. Thank you!
Gary says
First time I’ve seen your recipes this is amazing I’m going back to the UK in early September and all my friends will be having this trust me.
I’m a fan and will continue to follow you hopefully more of the same.
Regards
Gary
Karina says
Thank you so much Gary!!! That’s awesome thank you!
Denise Davies says
My husbands new favorite. I have used both boneless skinless and skin on, bone in. Both work equally as well.
Stephanie says
Another recipe added to my meal planning. Thanks so much for sharing. Your blog is awesome.
Karina says
Thanks Stephanie! I’m so glad you’re enjoying it!
deborah says
YUMMY!
Stephanie says
Mmm yummy! I tried this for my husband and he LOVES it! Thank you Karen
deborah says
nice, yummy, can t wait to try this.
Michele says
It looks delicious! Can we make it with out the spice?
Peter says
Karina yum yum and more yum that was so delish mate I want more
jamal says
hi there,
When do you use 1,5 tablespoon of fresh squeezed lime cant see it sorry
Tanya says
This was great! Thank you for sharing! I didn’t see instructions on what to do with the lime juice, so I just included it in the sauce. And the sauce was the bomb.com. I could see it being so good paired with fried chicken and pulled/shredded chicken as well.
Brittany says
This looks yummy! Is it possible to bake the chicken instead?
Victoria says
Looks soo delicious ???
Nicole says
I am so glad I found you! I love your pictures and your blog! I am following you everywhere! I don’t know which recipe to try first!
Martha Rettig says
Hi Karina, I love your site, and have found some really interesting recipe ideas in it. Most of our family won’t eat the really spicy foods, but there is plenty of room for leaving out the hot spices and still having lots of serious flavor. Thanks so much, enjoying your site from beautiful Israel, Martha