Honey Sriracha Chicken Recipe

Introduction

Honey Sriracha Chicken offers the perfect balance of sweet and spicy with tender, juicy chicken breasts coated in a flavorful sauce. This dish is simple to prepare and makes an impressive meal for weeknights or dinner guests alike.

Ingredients

• ¼ cup sriracha sauce (or hot chili sauce, or sweet chili sauce)
• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 1 tablespoon white vinegar
• 2 tablespoons lime juice
• 3 cloves garlic (minced)
• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper (to taste)
• ½ teaspoon sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1 tablespoon cornstarch
• Chopped fresh cilantro or parsley
• Sesame seeds
• Lime wedges

Instructions

1. Step 1: Preheat the oven to 375°F and lightly grease a 9×13 baking dish with cooking spray; set aside.
2. Step 2: In a small bowl, whisk together sriracha sauce, honey, soy sauce, white vinegar, lime juice, and minced garlic until combined; set aside.
3. Step 3: Heat vegetable oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Cook chicken for 2-3 minutes on each side until just browned.
4. Step 4: Transfer the browned chicken to the prepared baking dish. Pour the honey-sriracha sauce over the chicken, turning the pieces to coat evenly. Cover the dish with foil and bake for 20 minutes.
5. Step 5: Remove the foil and bake uncovered for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F. Cooking time may vary depending on thickness.
6. Step 6: Remove the chicken from the oven. Spoon out about 3 tablespoons of the sauce into a small cup and whisk in the cornstarch until smooth. Stir this mixture back into the baking dish and return to the oven for 1-2 minutes until the sauce thickens slightly.
7. Step 7: Let the chicken rest for 5 minutes. Spoon the thickened sauce over the chicken, garnish with chopped cilantro and sesame seeds, and serve with lime wedges.

Tips & Variations

• For a milder dish, reduce the amount of sriracha or substitute with sweet chili sauce.
• Use chicken thighs instead of breasts for a juicier result.
• Adding a splash of orange juice to the sauce can add a citrusy twist.
• Serve with steamed rice or roasted vegetables for a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the soy sauce with a gluten-free tamari or coconut aminos to make this dish gluten-free.

Can I prepare this dish ahead of time?

You can prepare the sauce and season the chicken ahead of time, then bake when ready to serve. However, it’s best to bake and finish the dish fresh for optimal flavor and texture.