Honey Sriracha Chicken
Flavor-packed, sweet, and spicy oven-baked chicken breasts slathered with the most delicious Honey Sriracha glaze.
Servings : 4 serves
Ingredients
For The Honey Sriracha Sauce
- ¼ cup Sriracha Sauce or Hot Chili Sauce, 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 fresh 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
- Preheat oven to 375°F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
- Heat the vegetable oil in a skillet.
- Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Add chicken breasts to the skillet and cook for 2 minutes on each side or until just browned.
- Transfer the chicken breasts to the baking dish.
- Pour the honey-sriracha sauce over the chicken breasts, turning the chicken over to cover each chicken breast entirely with the sriracha sauce.
- Cover with foil and bake for 20 minutes.
- 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.
- 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.
- Remove from oven and let stand 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
Serving: 6 oz | Calories: 211 kcal | Carbohydrates: 13 g | Protein: 25 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.04 g | Cholesterol: 73 mg | Sodium: 674 mg | Potassium: 493 mg | Fiber: 0.4 g | Sugar: 9 g | Vitamin A: 191 IU | Vitamin C: 16 mg | Calcium: 20 mg | Iron: 1 mg
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.