Baked Honey Sriracha Chicken Recipe
Baked Honey Sriracha Chicken is a perfect blend of sweet, spicy, and savory flavors, creating a mouthwatering dish that’s both satisfying and healthier than traditional fried versions. This dish has become a favorite for weeknight dinners, meal prep, and entertaining guests due to its vibrant flavor profile and ease of preparation.
Why Baked Honey Sriracha Chicken?
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Healthier Alternative: Baking instead of frying reduces excess fat.
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Bold Flavor: Combines sweet honey, spicy sriracha, and umami soy sauce.
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Versatile: Serve with rice, noodles, salads, or in wraps.
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Easy Cleanup: Minimal equipment needed.
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Meal Prep Friendly: Stores well and tastes even better the next day.
Serving Suggestions
With Rice:
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Jasmine or basmati rice is perfect.
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Add a side of steamed vegetables like broccoli or snap peas.
In a Bowl:
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Serve over quinoa or brown rice with edamame, cucumbers, shredded carrots, and avocado.
In Wraps or Tacos:
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Shred chicken and use it in tortillas with cabbage slaw and spicy mayo.
On Salads:
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Slice and serve on mixed greens with a sesame vinaigrette.
Make It Your Own: Variations
1. Extra Crunchy
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Coat chicken in panko crumbs and bake until crispy before adding sauce.
2. Grilled Version
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Marinate and grill over medium-high heat, basting with sauce.
3. Vegan Option
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Use tofu or cauliflower. Bake until crisp and coat with the honey sriracha sauce (use maple syrup or agave instead of honey for vegan).
4. Air Fryer Method
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Cook marinated chicken in the air fryer at 375°F for 15–20 minutes, flipping halfway.
Tips for Success
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Don’t overbake: Use a thermometer to check doneness.
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Balance the flavors: If the sauce is too spicy, add a bit more honey.
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Let it rest: Let the baked chicken rest 5 minutes before slicing for juicier meat.
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Double the sauce: It’s great for drizzling over rice or veggies.
How to Store and Reheat
Storing
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Cool chicken to room temperature.
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Store in airtight container in the fridge for up to 4 days.
Freezing
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Freeze in a freezer-safe container for up to 2 months.
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Thaw overnight in the fridge before reheating.
Reheating
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Microwave: 1–2 minutes until hot.
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Oven: 350°F for 10–12 minutes, covered with foil.
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Stovetop: Heat with a splash of water or extra sauce.
Frequently Asked Questions (FAQ)
Q1: Can I use bone-in chicken?
Yes, but increase baking time to 35–40 minutes depending on size. Use a thermometer to ensure doneness.
Q2: How spicy is this dish?
Moderately spicy. You can reduce sriracha to 1/4 cup or substitute with a milder chili sauce.
Q3: What’s the best substitute for honey?
Try maple syrup, agave nectar, or brown sugar.
Q4: Can I make it ahead of time?
Yes! The sauce can be made up to 5 days in advance, and chicken can be marinated overnight.
Pairing Suggestions
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Drinks: Iced green tea, cold beer, or a crisp white wine like Riesling.
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Sides: Coconut rice, Asian slaw, garlic noodles, or pickled vegetables.
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Dessert: Mango sorbet or coconut pudding to cool the heat.
Final Thoughts
Baked Honey Sriracha Chicken is a showstopping dish that doesn’t demand complicated ingredients or techniques. With just a few pantry staples and fresh chicken, you can create something that rivals your favorite takeout meal—only healthier and fresher.
Baked Honey Sriracha Chicken Recipe
Baked Honey Sriracha Chicken is a perfect blend of sweet, spicy, and savory flavors, creating a mouthwatering dish that's both satisfying and healthier than traditional fried versions. This dish has become a favorite for weeknight dinners, meal prep, and entertaining guests due to its vibrant flavor profile and ease of preparation.
Ingredients
- 1.5 lbs (about 4 boneless, skinless) chicken breasts or thighs
- 1/3 cup honey
- 3 tablespoons sriracha (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon olive oil (or sesame oil for deeper flavor)
- 2–3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper to taste
- Chopped green onions & sesame seeds for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease it.
- Make the sauce: In a bowl, whisk together honey, sriracha, soy sauce, vinegar, oil, garlic, and ginger until well combined.
- Prepare the chicken: Pat chicken dry. Season lightly with salt and pepper. Place in the prepared dish.
- Coat with sauce: Pour the honey sriracha mixture over the chicken, turning to coat evenly.
- Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Baste once or twice with pan juices during baking for extra flavor.
- Optional broil: For a caramelized finish, broil on high for 2–3 minutes at the end, watching closely to avoid burning.
- Serve: Garnish with green onions and sesame seeds. Serve with rice, noodles, or steamed vegetables.