Honey Sriracha Chicken

4.65 from 53 votes

Honey Sriracha Chicken

This Honey Sriracha Chicken is sweet, spicy, and packed with flavor! Juicy oven-baked chicken breasts are coated in a sticky, garlicky honey sriracha glaze that’s totally irresistible.

Prep Time5

Cook Time35

Resting Time5

Total Time40

Course: Dinner

Cuisine: Asian

Keyword: honey sriracha chicken

Servings: serves

Author: Katerina | Diethood

Ingredients

For The Honey Sriracha Sauce

¼ cup sriracha sauce or hot chili sauce, but you can also use sweet chili sauce
2 tablespoons honey
1 tablespoon low sodium soy sauce
1 tablespoon white vinegar
2 tablespoons lime juice
3 cloves garlic minced

For The Chicken

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

For Garnish

chopped fresh cilantro or parsley
sesame seeds
lime wedges

Instructions

Prep. Preheat the oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside.
Make the sauce. Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
Brown the chicken. Heat the vegetable oil in a skillet. Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side or until just browned.
Combine and bake. Transfer the chicken breasts to the baking dish. Pour the honey-sriracha sauce over them, turning the chicken over to cover each chicken breast entirely with the sriracha sauce. Cover with foil and bake for 20 minutes.
Uncover. Remove the cover and continue to bake for 15 minutes or until the chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. Use an Instant Read Meat Thermometer and pull out the chicken when its internal temperature registers at 165˚F.
Thicken the sauce and continue to cook. Remove the chicken from the oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk the cornstarch into the cup and whisk until well combined. Stir the cornstarch slurry back into the baking dish and put the chicken back in the oven; cook for 1 to 2 minutes or until the sauce has slightly thickened.
Finish and serve. Remove your honey sriracha chicken from the oven and let it rest for 5 minutes. Spoon the sauce over the chicken, garnish with cilantro and sesame seeds, and serve with lime wedges.

Notes

Adjust the Heat: Tweak the Sriracha amount for milder or spicier flavors.
Alternate Proteins: Swap chicken breasts for chicken thighs, salmon, or shrimp.
Make It Ahead: Prepare the sauce earlier, or marinate the chicken in the sauce for a few hours for deeper flavor.
Use a Meat Thermometer: Aim for 165˚F internal temperature for perfectly cooked chicken.
Meal Prep Friendly: Cook extra to use for salads, sandwiches, or wraps.
Gluten-Free Options: Substitute with gluten-free soy sauce or tamari for a gluten-free version.
Storage: Store the chicken in an airtight container and keep it in the fridge for 3 to 4 days.

Nutrition