Honey Sriracha Chicken
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.
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.
- 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.
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.
Chicken Recipes
- Grilled Honey Dijon Chicken
- Hawaiian Chicken
- Grilled Herb Chicken
- Maple Dijon Grilled Chicken
- Ginger Lime Chicken
- Honey Sesame Chicken
- Honey Garlic Chicken
- Honey Dijon Chicken
- Lemon Chicken Piccata
- Peach Chicken
- Spicy Pepper Chicken
- Sticky Chicken
- Honey Curried Chicken
- Peking Chicken
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Honey Sriracha Chicken
SAVE THIS RECIPE!
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup honey
- ¼ cup Sriracha sauce
- 2 tbsp soy sauce
- 3 cloves garlic minced
- sesame seeds for garnish
Instructions
- Preheat barbecue to medium heat.
- In a small bowl, stir together honey, Sriracha sauce, soy sauce and garlic.
- Make shallow cuts to both sides of the chicken.
- Brush marinade over both sides of the chicken.
- Place the chicken on the barbecue with the lid down. Turn and baste often with 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.
- Remove from barbecue to a serving plate and sprinkle on sesame seeds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Show me oven directions please
Oh my yumminess, that looks divine Stacie. I was planning on doing a lemon and herb chicken tonight, but I think I’ll try this one instead
We love pulled chicken sandwiches, cooked in the crock-pot. Such great flavor and perfect for the summer paired with fresh fruit!
Chicken Jerk Wraps with Lime Mayo
We will love your Honey Sriracha Chicken, it looks awesome! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
I’d love to try the Grilled Chicken Souvlaki.
I like doing chicken breast grilled then drizzle on some sweet thai chilli sauce and feta… so good
Love new recipes for summer cooking
I like the Beer can chicken
This sounds amazing. I would love to give it a try. Easy BBQ recipe for 2: Greek Drumsticks and Potatoes with Tzatziki for Two
This chicken recipe looks super delicious! Pinning away!
I love a good old bbq sauced chicken done on the bbq!
BBQ chicken Chipotle
We love to marinate our chicken in a teriaki marinade and put on screwers with fresh veggies in season. Yummy
I have a new Filipino chicken recipe I discovered! The taste is incredible!
I like grilled chicken breast with Diana BBQ sauce on them.
My favorite is the Grilled Chicken Souvlaki.
My new favourite chicken grill recipe is a teriyaki grilled chicken breast with pineapple ring, all in a lettuce wrap, no bun.
I love saucy bbq chicken that’s shredded and put on a fresh bun with tomato and lettuce!