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