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Honey Sriracha Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 53 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This Honey Sriracha Chicken recipe combines a spicy and sweet sauce with tender baked chicken breasts, finished with a flavorful thickened glaze and garnished with fresh herbs and sesame seeds. It’s an easy and delicious meal perfect for a weeknight dinner.

Ingredients

Units Scale

Ingredients

  • 1/4 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)
  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breasts
  • salt and freshly ground black pepper (to taste)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 tablespoon cornstarch
  • chopped fresh cilantro or parsley
  • sesame seeds
  • lime wedges

Instructions

  1. Prep. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Use an Instant Read Meat Thermometer to ensure chicken is cooked to 165˚F for food safety.
  • Variations of sriracha can be substituted, such as hot chili sauce or sweet chili sauce, to adjust heat and sweetness levels.

Find it online: https://yumrecipesfood.com/honey-sriracha-chicken-recipe/