Honey Sriracha Chicken Recipe with Cauliflower Rice

Flavor loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice. One of my favorite, easy chicken thighs recipes!

Honey Sriracha Chicken

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

Honey Sriracha Chicken

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.

Honey Sriracha sauce

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.

Honey Sriracha marinated chicken

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!

Cauliflower Rice

HOW TO MAKE CAULIFLOWER RICE

  1. Break up the cauliflower into florets.
  2. Add the cauliflower florets to a food processor and PULSE until cauliflower starts to resemble “rice”.
  3. Add the cauliflower rice to a skillet; season with salt and pepper and cook for a couple minutes, or until tender. That’s it.

Honey Sriracha Chicken with Cauliflower Rice Recipe

MORE ASIAN INSPIRED CHICKEN RECIPES

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

Honey Sriracha Chicken with Cauliflower Rice Recipe - Flavor-loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice. 

Honey Sriracha Chicken Recipe with Cauliflower Rice

Katerina | Diethood
Flavor loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice.
5 from 11 votes
Servings : 6 serves
Prep Time 5 mins
Cook Time 30 mins
Marinating Time 15 mins
Total Time 50 mins

Ingredients
  

FOR THE HONEY SRIRACHA CHICKEN
  • 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
FOR THE CAULIFLOWER RICE
  • 1 head cauliflower cut into florets
  • 1/2 tablespoon vegetable oil
  • salt and fresh ground pepper, to taste

Instructions
 

FOR THE HONEY SRIRACHA CHICKEN
  • 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.
FOR THE CAULIFLOWER RICE
  • 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.

Notes

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. 

Nutrition

Calories: 263 kcal | Carbohydrates: 12 g | Protein: 31 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 143 mg | Sodium: 517 mg | Potassium: 688 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 50 IU | Vitamin C: 57.4 mg | Calcium: 41 mg | Iron: 1.8 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: cauliflower rice recipe, chicken thigh recipe, easy chicken thigh recipe
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19 comments on “Honey Sriracha Chicken Recipe with Cauliflower Rice”

  1. I was scared about 1/4 cup of sriracha. We both love spicy, but that sounded like a lot. I still made it exactly as written. The first few bites were a bit ultra spicy, but then it settles to a nice warm comfortable spice level. We both loved this and agreed that it needs to go into the ‘make it again’ folder

  2. Just wondering if you are supposed to dispose of the marinade or put it in the pan with the chicken thighs?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, you should dispose of it and only use the chicken thighs because the extra liquid will begin to steam the chicken.

    2. Avatar photo
      Wendy Speare

      Thanks! I tried this with all Sriracha sauce and found it too spicy, though my husband liked it. Then I followed your suggestion and used Sweet Chili Sauce. I added a squirt of Sriracha sauce. It was just right.

  3. I was afraid this would be way too hot so added another T. of honey. I baked it at 375 for about 40 minutes. Delicious and probably didn’t need to add the extra honey. My husband like it too. Will definitely make again and especially for company. Served it with rice and broccoli with cheese.

  4. 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!!!

  5. 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!

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