Description
This Sweet and Spicy Honey Sriracha Chicken recipe combines the heat of Sriracha with the sweetness of honey, balanced by tangy lime and a medley of herbs and spices. Perfectly marinated and cooked to juicy perfection, this dish delivers a vibrant, flavorful meal that’s both easy to prepare and irresistible for everyday dinners.
Ingredients
Scale
Marinade and Sauce
- 1/2 cup Sriracha sauce
- 1/3 cup Honey
- 1/4 cup Low sodium soy sauce
- 2 tablespoons White vinegar
- 2 tablespoons Lime juice
- 4 cloves Garlic, minced
Chicken and Seasoning
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground black pepper
- 1 teaspoon Sweet paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
Thickening and Garnish
- 1 tablespoon Cornstarch
- 2 tablespoons Chopped fresh cilantro or parsley
- 1 tablespoon Sesame seeds
- 2 pieces Lime wedges
Instructions
- Prepare the marinade: In a medium bowl, whisk together the Sriracha sauce, honey, low sodium soy sauce, white vinegar, lime juice, and minced garlic until well combined.
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt, freshly ground black pepper, sweet paprika, garlic powder, dried thyme, and dried basil to infuse flavor into the meat.
- Marinate the chicken: Place the seasoned chicken breasts into a resealable bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 30 minutes to allow the flavors to meld.
- Cook the chicken: Heat a non-stick skillet over medium heat. Remove the chicken breasts from the marinade, reserving the marinade, and cook the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).
- Make the sauce: Meanwhile, pour the reserved marinade into a small saucepan. In a separate bowl, mix the cornstarch with a little cold water to create a slurry, then whisk it into the marinade. Bring to a simmer over medium heat and cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
- Coat the chicken: Once the chicken is cooked through, transfer it to a plate and spoon the thickened honey Sriracha sauce over each piece to coat generously.
- Garnish and serve: Sprinkle chopped fresh cilantro or parsley and sesame seeds over the chicken. Serve with lime wedges on the side for an extra zing of freshness.
Notes
- Marinate the chicken for at least 30 minutes, but for best flavor, marinate for 2-4 hours or overnight in the refrigerator.
- Adjust the amount of Sriracha to control the heat level according to your preference.
- This dish pairs well with steamed rice, quinoa, or a crisp green salad.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Use fresh herbs if available for a brighter garnish and flavor.
- The sauce can be made ahead and reheated gently before serving.
