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
- ¼ cup honey
- 2 tablespoons Sriracha Asian Chili sauce
- 5 cloves garlic crushed, or 1 ¼ tablespoon minced garlic
- 2 tablespoons rice wine vinegar
- 1 ½ tablespoons low sodium soy sauce
- 1 tablespoon lime juice freshly squeezed
- 6 boneless chicken thighs with or without skin
- 1 tablespoon cooking oil
- 1 pinch salt to season, if desired
- 1 pinch pepper to season
- 1 pinch green onions or shallots in Australia, sliced to serve
- 1 pinch sesame seeds to serve
- 2 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.
Karen says
Making this for dinner tonight. I cut the chicken into bite sized pieces before I marinated it. Serving with fried rice.
Kat says
I used korean chili paste instead of srircha mainly due to forgetting to buy it! Maple syrup instead of honey and lemon instead of lime. It was delicious especially on drumsticks ! Used remaining marinade to glaze the drumstick 👍
Debbie says
Absolutely delicious! Was very easy to make for dinner. I left the chicken to marinade overnight and it turned out great!
Vee says
If you’re a sriracha lover go HAM on the hot stuff, you’ll thank me later.
Bonnie says
I’m not sure what HAM means, but yeah I doubled the Sriracha – yum oh
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.