Honey Garlic Sriracha Chicken (2024)

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BY Karina | 32 Comments

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Flavour packedHoney Garlic Sriracha Chicken, madewiththe easiest, and most delicious marinade/dipping sauce!

If you love sweet and spicy, THIS Honey Garlic Sriracha Chickenrecipeis for you! With options to alterthe 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 towhip 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 experimentsand add Sriracha.

Although I didn’tblow 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 backof 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.

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Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!

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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.

Notes

*Add more if you like it really spicy (about 4 tablespoons); or less for a milder sauce (about 1 tablespoon)

Nutrition

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Reader Interactions

Comments

Vee says
June 30, 2020 at 9:32 am

If you’re a sriracha lover go HAM on the hot stuff, you’ll thank me later.
Reply
Trena Bennett says
April 02, 2020 at 4:07 am
I am going to make this tonight. i will use chicken breast and put in smoker.
Reply
Jessica Smith says
January 23, 2020 at 11:33 pm
I’m trying this in the slow cooker today, hope it works out!
Reply
Pascha says
February 13, 2019 at 2:56 am

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♥
Reply
Leticia says
February 07, 2019 at 5:55 pm

Soooo delicious!!!!! I made with chicken breast instead since I didn’t have chicken thighs at home, but was sooo good! Finger lickin’ good!
Reply
psm says
September 09, 2018 at 12:11 pm
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!
Reply
Zahra says
September 04, 2018 at 2:49 pm
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!
Reply
- Tiffany N Easterly says
  March 03, 2020 at 6:56 am
  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.
  Reply