Sriracha Honey Chicken
Sweet-and-spicy marinated chicken thighs with sriracha and honey; can be grilled, baked, or cooked on the stovetop.
Equipment
- large bowl or sealable freezer bag
- Small Bowl
- Grill
- Oven
- Baking Sheet
- Foil
- indoor grill pan or large nonstick skillet
- Instant Read Thermometer
- Saucepan
- Tongs
Ingredients
Ingredients
- 2 poundsboneless skinless chicken thighstrimmed pounded to an even thickness
- 1/2 cuphoney
- 1/4 cuplime juice
- 1/4 cupextra virgin olive oil
- 2-3 tablespoonssriracha
- 2 tablespoonslow sodium soy sauce
- 1 tablespoonDijon mustard
- 4-6 clovesgarlic mincedor 1 TBS garlic powder
- 2 tsp EACHsmoked paprika onion powder
- 1 tsp EACHground ginger ground coriander
- 1/2 teaspoonsalt
Instructions
Instructions
- In a large bowl or a sealable freezer bag, whisk together: 1/2 cup honey, 1/4 cup lime juice, 1/4 cup extra virgin olive oil, 2–3 tablespoons sriracha, 2 tablespoons low sodium soy sauce, 1 tablespoon Dijon mustard, 4–6 minced garlic cloves (or 1 tablespoon garlic powder), 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon ground ginger, 1 teaspoon ground coriander, and 1/2 teaspoon salt.
- Reserve 1/4 cup of the marinade in a small bowl (this is the only portion you will use for basting/finishing). Do not set this reserved portion aside after adding raw chicken.
- Add the 2 pounds boneless skinless chicken thighs (trimmed and pounded to even thickness) to the remaining marinade, turning to coat. Seal or cover and refrigerate 4–8 hours.
- When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15–30 minutes. Discard any marinade that remains with the raw chicken (do not use it for basting). Preheat your chosen cooking method (see options below).
- Cooking options (choose one): A) Grill: Preheat grill to medium (about 375°F) and lightly grease the grates. Grill chicken, covered, 5–7 minutes per side, basting once or twice with the reserved 1/4 cup marinade, until an instant-read thermometer inserted into the thickest part reads 175°F. B) Oven: Preheat oven to 375°F. Line a baking sheet with foil and lightly oil the foil with a small amount of the extra virgin olive oil. Arrange chicken so pieces do not touch. Bake about 30 minutes, basting once midway if desired with the reserved 1/4 cup marinade, until the internal temperature reaches 175°F. C) Stovetop / indoor grill pan: Grease an indoor grill pan or lightly oil a large nonstick skillet using a bit of the olive oil from the ingredient list. Heat over medium. Working in batches if needed, remove chicken from the marinade and let excess drip off. Add chicken and cook undisturbed 3–4 minutes until browned. Turn chicken, cover, reduce heat to medium-low, and cook 3–5 more minutes (depending on thickness) until the internal temperature reaches 175°F. Baste once near the end with the reserved 1/4 cup marinade.
- Transfer cooked chicken to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.
- If you want to use the reserved 1/4 cup marinade as a sauce for serving, bring it to a boil in a small saucepan and boil 2–3 minutes to ensure it is safe to serve.
Notes
Pound chicken to an even thickness.Whether you use chicken breasts or chicken thighs for this Honey Sriracha Chicken, you will want to pound the chicken to an even thickness.Pounding chicken to an even thickens not only helps tenderize the chicken but ensures the chicken cooks evenly. Even cooking eliminates dryness caused from overcooking the chicken in order to make sure the thickest part is cooked at the peril of the thinnest.
Bring chicken to room temperaturebefore cooking. You always want to let any protein sit at room temperature for 15-30 minutes before cooking (and larger cuts even longer). The logic is that room temperature chicken will cook faster if started at a higher temperature which means the outside is less likely to overcook and less time for moisture to be released while cooking. It also cooks more evenly and you aren’t left with an overcooked exterior and cold interior.
Clean grill before cooking.You should clean your grill grates before and after grilling with awire grill brushto remove any residue. This will help create beautiful grill marks and help prevent the chicken from sticking which is especially important in this recipe due to the honey.
Grease grill or pan very well.The honey in the marinade makes the chicken prone to sticking, so make sure you grease your grill or pan very well. If using a grill pan, use paper towels or a brush to coat it in oil; if using a skillet, heat 1 tablespoon olive oil before adding chicken. For the grill, generously grease the CLEAN grill with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
Don’t add chicken until grill is hot.Heat up the grill with the lid closed so it can achieve temperature more quickly; plan on 10-15 minutes. Don’t add the chicken until the grill reaches temperature or it won’t sear as nicely.
Grill at medium heat.Note, that “hot” does not mean “high.” This Honey Sriracha Chicken is grilled over medium otherwise the outside will burn due to the honey before the inside is done.
Use a meat thermometer to check for doneness.Always use a meat thermometer so you don’t undercook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time.
Let chicken rest.After chicken is finished cooking, transfer it to a cutting board and let rest 5-10 minutes before slicing so it has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.
Customize heat.You can customize the heat of the Honey Sriracha Chicken by adding more or less sriracha.
Get creative!Serve this chicken plain or in grain bowls, salads, pasta salad, sandwiches, even pizza! See the post for TONS of serving ideas.
Storage:Cooked chicken can stay fresh in the fridge for 3-5 days and should be frozen beyond that.
Skillet:reheat in a skillet over medium low heat until warmed through, adding a splash of water for added moisture.
Microwave:reheat in the microwave at 30 second intervals, taking care not to overcook.
Oven:reheat covered in the oven for 10 minutes at 350 degrees F or just until warmed through.
From frozen:thaw cooked chicken in the refrigerator overnight. You can also defrost in the microwave but take care to defrost slowly so your chicken doesn’t become rubbery. Use any of the below methods to reheat.
Freeze chicken in marinade.Add the chicken to the marinade ingredients and freeze. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you defrost the chicken in the refrigerator.
Freeze chicken.You can also freeze cooked Honey Sriracha Chicken for easy meal prep. After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Bring chicken to room temperaturebefore cooking. You always want to let any protein sit at room temperature for 15-30 minutes before cooking (and larger cuts even longer). The logic is that room temperature chicken will cook faster if started at a higher temperature which means the outside is less likely to overcook and less time for moisture to be released while cooking. It also cooks more evenly and you aren’t left with an overcooked exterior and cold interior.
Clean grill before cooking.You should clean your grill grates before and after grilling with awire grill brushto remove any residue. This will help create beautiful grill marks and help prevent the chicken from sticking which is especially important in this recipe due to the honey.
Grease grill or pan very well.The honey in the marinade makes the chicken prone to sticking, so make sure you grease your grill or pan very well. If using a grill pan, use paper towels or a brush to coat it in oil; if using a skillet, heat 1 tablespoon olive oil before adding chicken. For the grill, generously grease the CLEAN grill with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
Don’t add chicken until grill is hot.Heat up the grill with the lid closed so it can achieve temperature more quickly; plan on 10-15 minutes. Don’t add the chicken until the grill reaches temperature or it won’t sear as nicely.
Grill at medium heat.Note, that “hot” does not mean “high.” This Honey Sriracha Chicken is grilled over medium otherwise the outside will burn due to the honey before the inside is done.
Use a meat thermometer to check for doneness.Always use a meat thermometer so you don’t undercook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time.
Let chicken rest.After chicken is finished cooking, transfer it to a cutting board and let rest 5-10 minutes before slicing so it has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.
Customize heat.You can customize the heat of the Honey Sriracha Chicken by adding more or less sriracha.
Get creative!Serve this chicken plain or in grain bowls, salads, pasta salad, sandwiches, even pizza! See the post for TONS of serving ideas.
Storage:Cooked chicken can stay fresh in the fridge for 3-5 days and should be frozen beyond that.
Skillet:reheat in a skillet over medium low heat until warmed through, adding a splash of water for added moisture.
Microwave:reheat in the microwave at 30 second intervals, taking care not to overcook.
Oven:reheat covered in the oven for 10 minutes at 350 degrees F or just until warmed through.
From frozen:thaw cooked chicken in the refrigerator overnight. You can also defrost in the microwave but take care to defrost slowly so your chicken doesn’t become rubbery. Use any of the below methods to reheat.
Freeze chicken in marinade.Add the chicken to the marinade ingredients and freeze. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you defrost the chicken in the refrigerator.
Freeze chicken.You can also freeze cooked Honey Sriracha Chicken for easy meal prep. After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.