Sriracha Honey Chicken

Juicy, delicious and so easy to make!

This five-ingredient recipe is so quick and easy to prepare. The chicken thigh fillets are marinated in a combination of sriracha, soy sauce, honey and coconut oil then roasted until nice and caramelised. It’s the perfect recipe for weeknight dinners and/or meal prepping.

  • Prep Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Chicken


  • 8 chicken thigh fillets (boneless, skinless)
  • 3 tbsps sriracha
  • 3 tbsps soy sauce
  • 3 tbsps honey
  • 1 tbsp coconut oil, optional


  1. You can either serve the chicken as fillets or as skewers. If you opt for the latter, you will need to dice the chicken into large chunks.
  2. Add the sriracha, soy sauce, honey and coconut oil (if using) to a bowl and whisk until well-combined. Add the chicken thigh fillets and toss to coat. Let the chicken marinate at room temperature for 30 minutes, or in the fridge for a couple of hours.
  3. If you’re making skewers, fill a pan with water and add the wooden skewers, ensuring that they’re fully submerged. Let soak while the chicken marinates. This will prevent them from burning.
  4. Heat your oven grill to high/medium-high. Or heat your oven to 230℃ / fan 210℃ if it doesn’t have a grill setting. Line a baking sheet with foil.
  5. If making skewers, skewer the chicken and arrange the skewers in a single layer on the baking tray. Grill for 20 to 25 minutes, or until the chicken is cooked through, flipping once halfway through.
  6. If not, remove the whole chicken thigh fillets from the marinade, letting the excess drip back into the bowl, and arrange them in a single layer on the baking sheet. You don’t need to scrape the marinate off the surface of the chicken. Roast for 20 to 25 minutes, or until the chicken is cooked through – chicken thigh fillets cook very quickly.
  7. Serve with your favourite sides and enjoy!


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