Sweet And Spicy Honey Sriracha Chicken is the perfect main course for any night of the week. Perfectly baked chicken breasts are coated with a sweet sticky sauce that goes well with veggies, noodles, or rice.
I love an easy meal, and this one could not be simpler. Healthy, delicious, and goes with everything - this dish is the perfect weeknight dinner when you want something easy to prepare that's bursting with flavor. With just a handful of ingredients and a few minutes of prep time, you'll be serving up this juicy chicken in no time! (See also my Miso Chicken Drumsticks, my Oven Baked Chicken Tenders, my Grilled Lemon Chicken, or my Crispy Chicken Fritta for more easy chicken dinners!)
Why This Recipe Works
- So tasty! This delicious recipe incorporates the perfect combination of sweet and spicy flavors.
- Simple. This easy chicken recipe comes together quickly with simple ingredients and is a great, easy weeknight meal.
- Versatile. Honey sriracha chicken is so flavorful and goes well with so many other dishes! I love it with rice, noodles, veggies, or salad.
Key Ingredients
Just a few simple ingredients are needed for this mouthwatering chicken:
- Chicken thighs. Bone-in, skin-on chicken thighs provide juicy and flavorful meat. (I like using skin-on, bone-in chicken for this recipe since it helps it to stay moist and adds a lot of flavor, especially when baking. If you prefer, you can use boneless skinless chicken thighs.)
- Olive oil. Adds richness and helps to crisp up the chicken skin.
- Salt and black pepper. To taste
- Honey Sriracha Sauce. A sweet and spicy sauce made with a mixture of honey, sriracha, soy sauce, and lime juice. Perfect for coating the chicken (and makes a great dipping sauce too!).
- Cornstarch. Helps to thicken the sauce.
How To Make Honey Sriracha Chicken
The best part of this recipe is that it's so easy to prepare! Here's what you'll do:
Prep. Preheat the oven to 375°F and lightly spray a medium-large baking dish with cooking spray.
Season. Rinse the chicken thighs and pat them dry with paper towels. Rub the chicken thighs with olive oil and season with salt and pepper. Let them rest for 30 minutes at room temperature.
Bake. Arrange the chicken thighs in a single layer in the baking dish and bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F.
Make the sauce. While the chicken is baking, prepare the honey-sriracha sauce. In a small saucepan over medium heat, combine the honey, sriracha, soy sauce, and lime juice. In a separate small bowl, mix the cornstarch with cold water until dissolved. Add the cornstarch slurry to the saucepan and cook for 1-2 minutes, until the sauce thickens slightly.
Add the sauce. Brush the cooked chicken thighs with the honey sriracha sauce and let them rest for 10 minutes before serving. The sauce will thicken as it rests and will become slightly sticky.
Variations And Substitutions
- Change the chicken. For a healthier option, use skinless chicken breasts instead of thighs. Or try this sauce on chicken wings instead.
- Add some heat. The sauce is not too hot on it;s own, but if you want to make it spicier, you can add a pinch of red pepper flakes for extra heat. Or, garnish with thinly sliced chili peppers.
- Make it less spicy. As is, the sauce is fairly mild, but if you're sensitive to spicy, you can tone it down a bit by reducing the amount of sriracha. You might even try substituting sweet chili sauce for the sriracha, which is a bit milder, but still very flavorful.
- Use the sauce as a marinade. Try using honey sriracha sauce as a marinade for grilled chicken or shrimp.
- Make extra sauce! Trust me - this is always a good idea. The sauce can be used as a dip, a marinade, or as a coating for shrimp, chicken, veggies, etc. Make a double batch of the honey sriracha sauce and store it in an airtight container for future use.
Frequently Asked Questions
Yes! To make slow cooker honey sriracha chicken, simply place the chicken thighs in the slow cooker, pour the honey sriracha sauce over them, and cook on low for 4-6 hours or until tender.
The air fryer is a great tool and makes the chicken skin extra crispy. To make honey sriracha chicken in an air fryer, preheat the air fryer to 375°F, place the chicken thighs in a single layer in the basket, and cook for 20-25 minutes or until cooked through. Brush with the honey sriracha sauce and cornstarch mixture during the last few minutes of cooking.
Absolutely! You can make a batch of honey sriracha chicken ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or oven before serving.
Yep! This is a great freezer meal. Simply freeze the finished chicken in an air-tight container (I just typically use a ziplock bag) for up to 2 months. Thaw overnight in the refrigerator when you're ready to use them, and simply reheat them in the microwave, or in the oven at 350 degrees for about 20-25 minutes. If reheating in the oven, cover the dish with foil to prevent the chicken from drying out during the reheating process.
Honestly, pretty much anything! I love serving this with brown rice, veggies (like these Garlic Green Beans), and a nice green salad for a complete meal.
If you try this Spicy, Sticky Honey Sriracha Chicken, let me know what you think in the comments. And don't forget to tag me with a pic @frontrangefed on Instagram! I'd love to see your masterpiece!
More Delicious Chicken Recipes
- One-Pot Spanish Chicken And Yellow Rice Recipe
- Chicken And Shrimp Stir Fry With Garlic Ginger Sauce
- Buffalo Wild Wings Crockpot Garlic Parmesan Chicken Pasta
- Sheet Pan Miso Honey Chicken Thighs
- Crockpot Cheesy Chicken Broccoli And Rice Casserole
- Easy Chicken Cobbler Casserole
- Easy 5-Ingredient Cheesy Chicken Hashbrown Casserole
Recipe
Sweet And Spicy Honey Sriracha Chicken Recipe
Ingredients
- 6-8 chicken thighs bone-in, skin-on
- 2 tablespoon extra virgin olive oil
- teaspoon salt to taste
- black pepper to taste
For the Honey Sriracha Sauce
- 2 teaspoon cornstarch
- 3 tsp cold water
- ¼ cup honey
- 3 tablespoon sriracha
- 2 tbsp soy sauce low sodium
- 2 tablespoon rice vinegar
- 4 garlic cloves minced
- 1 teaspoon lime juice
Instructions
- Preheat the oven to 375 and lightly spray a medium-large baking dish with cooking spray.
- Rinse the chicken and pat them with a paper towel to dry. Rub the chicken thighs with olive oil and sprinkle with salt and pepper to taste. Allow the chicken thighs to rest for 30 minutes at room temperature before roasting.
- Add chicken thighs to the baking dish or casserole dish in an even layer.
- Bake the chicken for 30-35 minutes or until the internal temperature reaches 165 degrees F. (Depending on the size of your chicken thighs, you may need to bake them for a few extra minutes to get to the required temperature.)
- While the chicken is baking, make the honey sriracha sauce. Combine the honey, sriracha, soy sauce, rice vinegar, garlic and lime juice in a small bowl. Mix the cornstarch and cold water until the cornstarch has dissolved. Add the honey sriracha sauce to a small saucepan over medium heat. Bring to a simmer, then add the cornstarch slurry and cook for 1-2 minutes more, or until the sauce has thickened slightly. Remove from heat.
- Brush chicken with the honey sriracha sauce and let rest for 5 minutes before slicing and serving.
- Serve with rice, veggies, noodles, or salad.
Notes
- For a stickier sauce, you can pop the dish under the broiler for a couple of minutes after you add the honey sriracha sauce. The extra heat will help to make the sauce sticky.
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Sarah Jenkins says
These were the best! Just roast them in the oven, pour the sauce over, roast a bit more, and done! We all loved them!