Description
Sweet, spicy, and sticky honey sriracha chicken with a perfect balance of flavors. Easy to make and great for weeknight dinners or meal prep.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs or breasts
- 1/4 cup honey
- 2 tbsp Sriracha sauce (adjust for spice preference)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- In a bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, garlic, ginger, and lime juice to make the marinade.
- Place chicken in a ziplock bag or bowl, pour half of the marinade over it, and let marinate for at least 30 minutes (or up to 4 hours). Reserve the other half for basting.
- Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade (shaking off excess) and cook for 5-6 minutes per side until golden and cooked through (internal temp 165°F/74°C).
- Pour the reserved marinade into the skillet and cook for 1-2 minutes, letting it thicken into a glaze. Coat the chicken evenly.
- Garnish with sesame seeds and green onions. Serve with rice or steamed vegetables.
Notes
- For extra crispiness, broil the chicken for 1-2 minutes after glazing.
- If using breasts, pound them to even thickness for even cooking.
- Double the sauce if you prefer more glaze for rice or noodles.
- Prep Time: 10 minutes (+30 min marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 chicken thigh + glaze
- Calories: 280
- Sugar: 18g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 110mg