Honey Sriracha Chicken Recipe
Introduction
This Honey Sriracha Chicken recipe offers a perfect balance of sweet, spicy, and tangy flavors that will excite your taste buds. It’s easy to prepare and makes for a delicious weeknight dinner that the whole family can enjoy.
Ingredients
- ¼ cup sriracha sauce (or hot chili sauce, or sweet chili sauce)
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons lime juice
- 3 cloves garlic (minced)
- 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
- Chopped fresh cilantro or parsley
- Sesame seeds
- Lime wedges
Instructions
- Step 1: Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Step 2: In a small mixing bowl, whisk together the sriracha sauce, honey, soy sauce, white vinegar, lime juice, and minced garlic until well combined. Set aside.
- Step 3: Heat the vegetable oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.
- Step 4: Add the chicken breasts to the skillet and cook for 2-3 minutes on each side, or until just browned.
- Step 5: Transfer the browned chicken breasts to the prepared baking dish. Pour the honey-sriracha sauce over the chicken, turning each piece to coat thoroughly.
- Step 6: Cover the baking dish with foil and bake for 20 minutes.
- Step 7: Remove the foil and continue baking uncovered for 15 minutes, or until the chicken is cooked through. Use an Instant Read Meat Thermometer to ensure an internal temperature of 165°F.
- Step 8: Remove the chicken from the oven. Spoon out about 3 tablespoons of the sauce into a small cup, whisk in the cornstarch until smooth, then stir it back into the baking dish.
- Step 9: Return the chicken to the oven and cook for 1 to 2 minutes until the sauce thickens slightly.
- Step 10: Remove from the oven and let the chicken rest for 5 minutes. Spoon the thickened sauce over the chicken, garnish with chopped cilantro and sesame seeds, and serve with lime wedges.
Tips & Variations
- For a milder version, reduce the amount of sriracha or substitute with sweet chili sauce.
- Marinate the chicken in the sauce for 30 minutes before cooking to deepen the flavor.
- Serve over steamed rice or with roasted vegetables for a complete meal.
- Add a pinch of red pepper flakes for extra heat if desired.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet to preserve moisture and flavor. The sauce may thicken as it cools; add a splash of water when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. They tend to be juicier and may require slightly longer cooking time. Adjust accordingly to an internal temperature of 165°F.
Is there a substitute for cornstarch?
You can use arrowroot powder or flour as a thickening agent instead of cornstarch. Use equal amounts and whisk it into the sauce as directed.
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Honey Sriracha Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Honey Sriracha Chicken is a vibrant, flavorful dish that perfectly balances spicy heat with sweet honey notes. Tender chicken breasts are seasoned, pan-seared to golden perfection, then baked in a tangy and spicy honey sriracha sauce, creating a juicy and satisfying main course. Finished with fresh cilantro, sesame seeds, and lime wedges, it’s an easy-to-make recipe ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Sauce
- ¼ cup sriracha sauce (or hot chili sauce; sweet chili sauce can be substituted)
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons lime juice
- 3 cloves garlic, minced
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
Thickening & Garnish
- 1 tablespoon cornstarch
- Chopped fresh cilantro or parsley, for garnish
- Sesame seeds, for garnish
- Lime wedges, for serving
Instructions
- Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a bit of oil and set it aside for later use.
- Make the Sauce: In a small mixing bowl, whisk together the sriracha sauce, honey, soy sauce, white vinegar, lime juice, and minced garlic until fully incorporated. Set this flavorful sauce mixture aside.
- Brown the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Season the chicken breasts evenly with salt, freshly ground black pepper, sweet paprika, garlic powder, dried thyme, and dried basil. Place the chicken breasts in the hot skillet and cook for 2 to 3 minutes on each side, or until they develop a nice golden-brown crust.
- Combine and Bake: Transfer the browned chicken breasts to the prepared baking dish. Pour the prepared honey-sriracha sauce evenly over the chicken, turning each piece to coat it thoroughly. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
- Uncover and Continue Baking: Remove the foil and continue baking the chicken for an additional 15 minutes or until fully cooked through. To ensure doneness, use an instant-read meat thermometer; the internal temperature should reach 165°F (74°C).
- Thicken the Sauce: Carefully remove the chicken from the oven. Scoop about 3 tablespoons of the sauce into a small cup and whisk in the cornstarch until smooth. Stir this cornstarch slurry back into the baking dish sauce. Return the dish to the oven and cook for 1 to 2 minutes more until the sauce thickens slightly.
- Finish and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Spoon the thickened sauce over the chicken, garnish generously with chopped cilantro and sesame seeds, and serve with fresh lime wedges on the side for an added burst of brightness.
Notes
- For a milder version, reduce the amount of sriracha or substitute with sweet chili sauce.
- Adjust the amount of honey to balance the heat to your preference.
- Making sure the chicken is browned properly locks in flavor and juices.
- Use a meat thermometer to prevent overcooking and ensure juicy chicken.
- This dish pairs well with steamed rice, quinoa, or roasted vegetables.
- Leftover chicken and sauce keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American with Asian-inspired flavors
Keywords: Honey Sriracha Chicken, Spicy Chicken, Baked Chicken Recipe, Easy Dinner, Sweet and Spicy Sauce
