Honey Sriracha Chicken

Sweet heat has a way of sneaking up on you, and this one does it with confidence. Sticky honey, punchy sriracha, and garlicky depth come together in a sauce that clings to every bite of chicken instead of sliding right off. It is bold without being reckless, balanced without being boring, and weeknight friendly without tasting like a shortcut.

What really seals the deal is how fast it all comes together. One pan, minimal prep, and a sauce that hits spicy, sweet, and savoury in one go. This Honey Sriracha Chicken earns its place on repeat because it delivers big flavour with very little effort and zero compromises.

• What Makes This Recipe Work
• What Goes Into Honey Sriracha Chicken
• Add Ins And Swaps If You Are Feeling Adventurous
• How To Make Honey Sriracha Chicken
• Pro Tips You Will Actually Use
• Recipe FAQ’s
• Honey Garlic Sriracha Chicken Recipe

What Makes This Recipe Work

• The sauce actually sticks. The honey thickens naturally as it cooks, giving you a glossy, clingy finish that coats the chicken instead of pooling in the pan.
• Balanced heat, not a fire drill. Sriracha brings warmth and tang, while honey smooths it out so the spice never overwhelms.
• Garlic does the heavy lifting. Fresh garlic builds depth fast, making the sauce taste slow cooked without the wait.
• Weeknight proof. This honey sriracha chicken recipe goes from pan to plate quickly, making it ideal for busy nights when you still want real flavour.
• Flexible and forgiving. Easy to dial the heat up or down, and just as good over rice, noodles, or wrapped in lettuce cups.

What Goes Into Honey Sriracha Chicken

This Honey Sriracha Chicken brings together sweet, spicy, and savory in every bite. The marinade is simple but loaded with flavor, and the finishing touches add just the right crunch and zing.

• Honey: Adds natural sweetness and helps create a sticky, caramelized glaze on the chicken.
• Sriracha: Brings the heat and bold chili flavor that makes this dish so addictive.
• Garlic: Crushed or minced, it adds savory depth and complements the sweet and spicy balance perfectly.
• Boneless Chicken Thighs: Juicy and tender, they soak up all the flavors from the marinade and cook up beautifully every time.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins And Swaps If You Are Feeling Adventurous

Want to play around a little? These ideas keep the spirit of honey garlic sriracha chicken while switching things up.

• Gochujang: Swap half the sriracha for gochujang for a deeper, slightly smoky heat.
• Orange Juice or Zest: A splash or a pinch brightens the sauce and adds a citrusy edge.
• Brown Sugar: Use in place of some honey for a richer, more caramel forward sweetness.
• Tofu or Cauliflower: Both soak up the sauce beautifully for a vegetarian spin.

How To Make Honey Sriracha Chicken

1. Make the Marinade : In a bowl, whisk honey, sriracha, garlic, rice wine vinegar, soy sauce, and lime juice until combined. Set aside 4 tablespoons for dipping.

1. Marinate the Chicken : Add the chicken thighs to the bowl and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

1. Heat the Pan : Warm 2 teaspoons of oil in a nonstick or cast iron skillet over medium heat. Prepare to cook the chicken in two batches for even browning.

1. Cook the Chicken : Sear 3 thighs at a time, including any marinade left in the bowl. Cook until golden, crisp, and cooked through with slight charring.

1. Rest the Chicken : Transfer the cooked chicken to a warm plate. Tent with foil and allow to rest for about 5 minutes to lock in the juices.

1. Heat the Reserved Sauce (Optional) : Option A: Pour marinade into the hot pan and simmer until warmed through. Stir in any pan juices for added flavor.

1. Serve the Chicken : Option B: Skip reheating and drizzle reserved sauce directly over the chicken for extra heat. Add pan juices if desired.

1. Garnish and Enjoy : Serve immediately with a sprinkle of sliced green onions, sesame seeds, and fresh lime wedges. Great over rice, noodles, or veggies.

This honey sriracha chicken pairs perfectly with bold and creamy sides. Try it with One Pot Ravioli in a Creamy Tomato Beef Sauce for a rich, comforting combo, or go lighter with Creamy Garlic Shrimp Cauliflower Rice Risotto for a low-carb option that still satisfies.

Finish things off with a cool scoop of Instant Blueberry Frozen Yogurt , a refreshing, fruity contrast to the heat.

Pro Tips You Will Actually Use

• Let the chicken sear properly before moving it so you get colour and flavour instead of steaming.
• Keep the heat medium when adding honey so it thickens without burning.
• Taste before serving and adjust with more honey or sriracha depending on your spice tolerance.
• If the sauce thickens too much, a small splash of water loosens it without diluting flavour.

The heat level is moderate, but you can adjust it by adding more or less sriracha. It’s easy to tailor to your taste.

Absolutely. Bake at 400°F (200°C) for 20–25 minutes, or until cooked through, then broil for a few minutes to get that caramelized finish.

Yes, just be sure to reserve a portion before marinating so you have a clean batch for dipping or drizzling later.

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IngredientsUSMetric1x2x3x

• ▢ 1/4 cup honey
• ▢ 2 tablespoons Sriracha Asian Chili sauce
• ▢ 5 cloves garlic crushed, or 1 1/4 tablespoon minced garlic
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1 1/2 tablespoons low sodium soy sauce
• ▢ 1 tablespoon lime juice freshly squeezed
• ▢ 6 boneless chicken thighs with or without skin
• ▢ 1 tablespoon cooking oil
• ▢ 1 pinch salt to season, if desired
• ▢ 1 pinch pepper to season
• ▢ 1 pinch green onions or shallots in Australia, sliced to serve
• ▢ 1 pinch sesame seeds to serve
• ▢ 2 lime wedges to serve

Instructions

• In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
• Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
• Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
• OPTION A : Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
• OPTION B : Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
• Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Honey Garlic Sriracha Chicken

Ingredients

• 1/4 cup honey
• 2 tablespoons Sriracha Asian Chili sauce
• 5 cloves garlic crushed, or 1 1/4 tablespoon minced garlic
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons low sodium soy sauce
• 1 tablespoon lime juice freshly squeezed
• 6 boneless chicken thighs with or without skin
• 1 tablespoon cooking oil
• 1 pinch salt to season, if desired
• 1 pinch pepper to season
• 1 pinch green onions or shallots in Australia, sliced to serve
• 1 pinch sesame seeds to serve
• 2 lime wedges to serve

Instructions

• In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
• Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
• Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
• OPTION A : Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
• OPTION B : Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
• Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

Notes

Nutrition

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