Sriracha Honey Chicken

There’s nothing quite like the satisfying combination of bold heat and sticky sweetness, and Sriracha Honey Chicken delivers exactly that. Whether you’re prepping ahead for the week or throwing together a fast dinner after a long day, this recipe hits all the right notes. It’s made with just five core ingredients, yet the result is anything but basic: juicy chicken with deep caramelised edges, savoury undertones, and a subtle coconut warmth that ties everything together.

Table of Contents

• Ingredient Breakdown
• The Five-Ingredient Marinade
• Why Chicken Thighs Work Best 
• Timing and Temperature Tips
• Serving Suggestions 
• Meal Prep and Leftover Love
• More Chicken Recipes

Ingredient Breakdown

• Chicken thigh fillets: Juicy, flavourful and quick to cook, making them ideal for high-heat roasting.
• Sriracha: A bold chilli sauce that adds heat without overwhelming the dish.
• Soy sauce: Brings a deep, salty umami base that balances the sweet and spicy notes.
• Honey: Caramelises beautifully, adding both sweetness and a gorgeous golden glaze.
• Coconut oil: Optional, but it adds richness and a hint of tropical depth to the marinade.

The Five-Ingredient Marinade

The beauty of Sriracha Honey Chicken lies in its simplicity. The marinade pulls together four pantry staples, yet each ingredient plays a specific role. The sriracha brings a pleasant heat, not too sharp, just enough to warm the back of your throat. Soy sauce lays the foundation with its savoury, almost meaty depth. Honey steps in to soften the intensity, lending that sticky-sweet glaze that clings beautifully to the chicken as it roasts. And finally, coconut oil adds a whisper of richness that gives the marinade a slightly creamy texture, helping it stick to the meat more effectively.

Marinating time is flexible: 30 minutes is enough to bring everything together, but a longer soak in the fridge works well if you’re planning ahead. The chicken absorbs the flavours deeply, creating a well-balanced, mouth-watering profile with very little effort.

Why Chicken Thighs Work Best

You could use breast meat, but boneless skinless chicken thighs really shine in this dish. They remain juicy and tender under high heat, and their slightly higher fat content means they don’t dry out as easily. That richness pairs beautifully with the sweet-spicy coating. Plus, they’re more forgiving if you get distracted mid-cook (we’ve all been there). Their natural flavour stands up well against strong sauces, which is exactly what Sriracha Honey Chicken needs.

If you’re looking for variety, this recipe easily transforms. Dice the thighs for skewers and grill them under the oven or over an open flame. They char nicely and make for an impressive party platter or simple dinner with rice and salad. Served whole, they’re equally versatile. Pile onto a grain bowl, wrap in flatbread, or enjoy cold the next day with a crunchy slaw.

Timing and Temperature Tips

To get that beautiful caramelisation, high heat is key. If your oven has a grill setting, use it: the direct heat on top accelerates the browning and gives the chicken its signature sticky surface. No grill? No problem. A 230℃ oven (210℃ fan) will still do the trick. Keep an eye on it though. Thanks to the honey, the sauce can darken quickly.

Flip halfway through for even colour and to ensure the chicken cooks through. Thighs are generally done in about 20–25 minutes, depending on thickness. You’re aiming for golden edges, a deep sheen from the sauce, and meat that cuts easily but still holds its shape. Letting the excess marinade drip off before cooking helps prevent burning, but don’t scrape too aggressively, you want that sticky layer.

Serving Suggestions

Sriracha Honey Chicken is wonderfully adaptable, so feel free to mix and match your sides. For something fresh, a crisp cucumber and mint salad cools down the heat and contrasts the richness of the sauce. Steamed jasmine rice or fluffy couscous soak up all the saucy goodness. Want crunch? Roasted broccoli, blistered green beans or pan-fried asparagus are all solid options. For a full-flavoured pairing, try coconut rice. The hint of sweetness plays off the sriracha and honey beautifully.

If you’re going for skewers, serve them on a platter with lime wedges, a sprinkle of sesame seeds, and maybe a drizzle of yoghurt or tahini dressing. The visual appeal alone makes them feel like something special, even if they only took 30 minutes to marinate.

Meal Prep and Leftover Love

One of the great joys of Sriracha Honey Chicken is how well it holds up for leftovers. Once cooled, the flavours deepen and mellow. You can pack it into lunchboxes alongside brown rice and veg, or slice it up for a spicy-sweet sandwich filling. It also makes a brilliant base for a quick stir-fry. Just slice thinly and toss into hot vegetables for an easy midweek win.

Batch cooking? This recipe scales effortlessly. Double the quantities, use two trays and you’ve got meals for days. The marinade keeps well in the fridge for a few days too, so you can always prep it ahead and marinate when convenient.

More Chicken Recipes

If you’ve enjoyed making these Sriracha Honey Chicken, here are some more of my recipes I think you’ll like:

• Chicken Parm: A classic chicken parm, no frills, no fuss. Each cutlet is then topped with a simple yet rich homemade tomato sauce and finished with yet more parmigiano reggiano and mozzarella. 
• Chimichurri Chicken: Chicken so good it’ll make you dance! The chicken is marinated in a tasty combination of herbs and spices then seared until perfectly cooked and juicy. 
• Kimchi Chicken Katsu: This kimchi chicken katsu recipe puts a Korean spin on a Japanese classic. The chicken gets marinated in kimchi juice, before being breaded and fried to golden perfection. 
• Chicken Biryani: This recipe is an homage to the iconic Hyderabadi Biryani, a perfect blend of Mughlai and Telugu culinary traditions. 
• Grilled Garlic & Lemon Chicken Thighs:  The combination of garlic, lemon, and fresh herbs creates a marinade that deeply infuses the meat, ensuring every bite is succulent and aromatic. Whether cooked over an open flame or roasted in the oven, these chicken thighs turn out juicy, golden, and packed with zest. 

If you’d like to see how I make all these recipes and more, head on over to my Instagram!