Flavor loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice. One of my favorite, easy chicken thighs recipes!
Juicy chicken thighs smothered in the most deliciously spicy sauce packed with sweetness and a whole lot of flavor. All it takes is about 30 minutes to make this easy, juicy, chicken dinner recipe with cauliflower rice.
appetizing. delectable. delish. divine. Is that enough adjectives to make you want to jump straight into the kitchen and make this, asap? GOOD! Because you should.
My very small army of 2 kids and a hubby absolutely, positively, love and adore my Spicy, Sweet and Sticky Chicken Thighs – can’t blame them.
Their second favorite sweet-and-sticky combination is this Honey Sriracha Chicken.
HOW TO MAKE HONEY SRIRACHA CHICKEN THIGHS
A blend of honey, sriracha chili sauce, soy sauce, rice vinegar, lime juice, and garlic makes a splendid combo that keeps our chicken extra tender and succulent.
If time allows, I recommend marinating the chicken in the sauce for about 20 minutes before cooking.
When ready to get started, heat up your skillet and add the chicken thighs to cook for about 8 minutes on each side, or until cooked through.
In the meantime, you’ll want to prepare the cauliflower rice. If you have never made it before, please know that it is just a two-step process. My favorite of all time is my Coconut Lime Cauliflower Rice. IT IS INCREDIBLE!
HOW TO MAKE CAULIFLOWER RICE
- Break up the cauliflower into florets.
- Add the cauliflower florets to a food processor and PULSE until cauliflower starts to resemble “rice”.
- Add the cauliflower rice to a skillet; season with salt and pepper and cook for a couple minutes, or until tender. That’s it.
MORE ASIAN INSPIRED CHICKEN RECIPES
- Crock Pot Honey Garlic Chicken
- Lemongrass Grilled Chicken
- General Tso’s Chicken
- Sheet Pan Chicken Stir Fry
- 30-Minute Skinny Cashew Chicken
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Flavor loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice.
- 1/4 cup Sriracha sauce (you can also use sweet chili sauce)
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 3 cloves garlic minced
- 1 tablespoon vegetable oil
- 6 to 8 (around 2 pounds) boneless chicken thighs (skin-on OR off)*
- chopped fresh cilantro for garnish
- lime zest for garnish
- 1 head cauliflower cut into florets
- 1/2 tablespoon vegetable oil
- salt and fresh ground pepper, to taste
In a mixing bowl whisk together sriracha, honey, soy sauce, rice vinegar, lime juice, and garlic.
- Spoon 1/4 cup of marinade out of the bowl and set aside for later.
Transfer the remaining of the sriracha mixture and chicken thighs to a ziploc bag and marinate for 15 to 20 minutes.
- Heat oil in a large skillet over medium-high heat.
- Transfer chicken thighs to heated skillet and cook for about 7 to 8 minutes per side, or until chicken is cooked through and no longer pink in the middle.
Add the reserved sauce to the skillet and over the chicken thighs; cook for 1 minute and turn chicken to coat.
- Remove from heat and set aside.
- You can wipe down the skillet that we used for the chicken or you can use a separate skillet.
- Add florets to the bowl of your food processor and PULSE until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.
- Heat oil in a skillet over medium-high heat.
- Stir in cauliflower rice and season with salt and pepper.
- Cover and cook for 2 minutes, or until tender.
- Remove from heat and fluff with fork.
- Garnish chicken and cauliflower rice with chopped cilantro and lime zest.
- Serve.
WW FREESTYLE POINTS: 5
* Cooking chicken with the skin ON (and then removing the skin after cooking) helps trap all those tasty, natural juices inside.
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I have literally made this 2 nights in a row! Yum! Sauce is delicious! I made it in my Ninja Foodi however, and sorta used some of the other IP chicken thigh recipes as a guide. Seared off the marinated thighs in the Foodi, then pressure cooked for 18 minutes, with a 10 minute natural release. Pulled out the thighs and added a few shakes of Wondra flour to thicken that delicious sauce. Skipped all rices and served with the extra sauce and steamed veg. So good! Thanks for the recipe!!!
I have been cooking for well over 60 years and, in my opinion, no recipe has delivered more tasty, juicy and succulent chicken thighs than this one. My wife and I both absolutely loved it, and the recipe has gone straight into our ‘best recipes’ folder. Wonderful flavours; thank you!
This recipe was fantastic. I had skinless boneless chicken breasts on hand and marinated them for a few hours. Browned the chicken in a cast iron skillet and finished in the oven. I made cauliflower purée as that is more widely eaten in my house. The marinate reduced to a sticky sweet delicious sauce that we poured over the finished meal; hubby raved and kids approved. I just wish there were leftovers.
How long did you bake in the oven and at what temperature?
I love this dish! It’s so tasty and my family loves it too! Thanks!
Loving the combination of flavors in this dish!
Sincerely, have stumbled on several Sriracha Honey Chicken recipes lately and have the opportunity to try hands on some myself, but this recipe stands out and the fact that it only takes just 30 mins to cook blows my mind. Thanks for putting this together. Will let you know how it turns out if I finally try I out.
This look like a perfect dinner to me!
This looks incredible! I’m loving the addition of cauli rice
a beauty, yes cauliflower rice, perfect, make chicken thighs regularly but haven’t tried sriracha sauce with it before, so nice tweak for me and I know the rice will be a nice pairing with this, thank you!
So much flavor packed into one meal! Can’t wait to try it!
This is such a great way for us to change up our chicken dinner routine! I know it’ll soon become a family favorite!
This is a dish that my family will love! So much good flavor!