Honey Sriracha Chicken is one of those recipes that checks all the right boxes—easy, packed with flavor, and perfect for the grill. If you’re tired of the same old chicken dinners, this sweet-and-spicy combo is about to become your new go-to.

The honey adds a touch of sweetness, the Sriracha brings just the right amount of spice and heat, and the garlic and soy sauce round it all out. It’s simple to prep, quick to cook, and seriously delicious. Plus, that sticky glaze gets beautifully caramelized on the barbecue. Yes, please.

I first made this recipe on a whim during a backyard barbecue with a few friends. I was short on time, so I grabbed whatever I had in the fridge and hoped for the best. That first bite was all it took—everyone was asking for the recipe before the night was over. Since then, it’s become a staple whenever we fire up the grill. Even the picky eaters in the group go back for seconds!

Whether you’re grilling for a crowd or just making dinner on a weeknight, this recipe delivers every time. Don’t forget the sesame seeds—they add the perfect little finishing touch.

Why You’ll Love This Recipe

Simple pantry staples: You probably already have everything you need in your pantry and fridge—nothing fancy required.
Bold flavor: The combo of sweet honey and spicy Sriracha is a total game-changer. It hits all the right notes without being too overpowering.
Grill-friendly: This chicken was made for the barbecue. The glaze gets sticky and caramelized with just the right amount of char.
Family-approved: Even picky eaters love this one. It’s got just enough heat to be interesting, but not so much that it’s overwhelming.
Versatile leftovers: Slice it up for salads, wraps, or rice bowls the next day. It tastes just as good—if not better—after a night in the fridge.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Boneless skinless chicken breasts: Try to choose pieces that are similar in size so they cook evenly on the grill.
Honey: Brings a delicious sweetness that balances out the heat. If your honey is thick or crystallized, warm it slightly to make it easier to stir into the marinade.
Sriracha sauce: Adds the perfect spicy kick. You can dial it up or down depending on how much heat you like.
Soy sauce: Gives the marinade a salty, savory base. Low-sodium soy sauce works just as well if you’re watching your salt intake.
Garlic: Freshly minced garlic adds tons of flavor. In a pinch, garlic powder will do, but fresh really makes a difference.
Sesame seeds: Optional, but they add a nice crunch and a little visual flair to the finished dish.

Ingredients on a white marble background.

How to Make Honey Sriracha Chicken

Step One: Preheat barbecue to medium heat.
Step Two: In a small bowl, stir together honey, Sriracha sauce, soy sauce, and garlic.
Step Three: Make shallow cuts to both sides of the chicken.
Step Four: Brush the marinade over both sides of the chicken.

Collage of making the marinade and brushing it on the chicken.

Step Five: Place the chicken on the barbecue with the lid down. Turn and baste often with the marinade for the first five minutes. Continue to barbecue until the chicken feels springy when pressed and a meat thermometer reaches 165°F, about 7 to 10 more minutes, depending on your barbecue.
Step Six: Remove from the barbecue to a serving plate and sprinkle with sesame seeds.

What to Serve With It

Rice: You can’t go wrong with a bed of fluffy white or jasmine rice to soak up all that sticky, spicy-sweet sauce.
Grilled veggies: Toss some bell peppers, zucchini, or corn on the grill alongside the chicken for an easy side with tons of flavor.
Noodles: Serve the chicken over a bowl of rice noodles or soba noodles with a drizzle of extra sauce for a simple, satisfying meal.
Salad: A crisp green salad with a light vinaigrette balances the richness of the chicken nicely. Try adding some mandarin oranges or sliced cucumbers for a fresh twist.
Coleslaw: Creamy or vinegar-based coleslaw adds a crunchy, cool contrast that works perfectly with the heat of the Sriracha.
Wraps or lettuce cups: Slice the chicken and serve it in wraps or lettuce leaves for a fun, hands-on dinner—great for leftovers, too!

Variations and Substitutions

Change up the garnish: Don’t have sesame seeds? Try chopped green onions, cilantro, or crushed peanuts for a different finish.
Swap the chicken: This marinade works just as well with chicken thighs, drumsticks, or even wings. Just adjust the cooking time depending on the cut.
Make it milder: Not a fan of too much heat? Cut back on the Sriracha or add a little extra honey to tone it down.
Make it spicier: Love the heat? Add a pinch of red pepper flakes or a splash of hot sauce to kick things up a notch.
No grill? No problem: You can bake the chicken in the oven at 400°F for about 20–25 minutes or cook it on a stovetop grill pan.
Try it with tofu: Want a meatless option? This marinade is delicious on tofu. Press the tofu first to remove excess water, then let it soak up the sauce before grilling or pan-frying.

Storage Instructions

Meal prep tip: This chicken is perfect for prepping ahead! Make a batch, slice it up, and portion it out with rice or noodles and veggies for quick lunches or dinners during the week.
Fridge: Store any leftover chicken in an airtight container in the fridge for up to 3–4 days. It reheats really well in the microwave or on the stovetop—just add a splash of water or extra sauce to keep it from drying out.
Freezer: You can freeze the cooked chicken for up to 2 months. Let it cool completely first, then place it in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.

The recipe on a plate with green beans and a fork.

Recipe Tips and Tricks

Score the chicken: Making shallow cuts in the chicken breasts helps the marinade soak in deeper and cook more evenly.
Marinate for more flavor: If you have time, let the chicken sit in the marinade for 30 minutes to an hour before grilling. Even 15 minutes makes a difference!
Don’t walk away from the grill: Keep an eye on the chicken and baste often during the first few minutes. That’s when the sauce really starts to caramelize and build flavor.
Use a meat thermometer: Chicken is done when it reaches 165°F at the thickest part. This helps avoid overcooking (or undercooking!).
Let it rest: Give the chicken a few minutes to rest after grilling so the juices can redistribute—this keeps it nice and juicy.
Double the sauce: Want extra to drizzle over your rice or noodles? Make a second batch of the marinade and simmer it in a small pot until slightly thickened. Just don’t reuse the marinade the raw chicken was in.

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