Ingredients & Substitutions
Here I explain the best ingredients for my honey sriracha chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Honey Sriracha Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
A longer marinating time makes juicier chicken, but know the limit. Let your chicken marinate for at least 2 hours, but I find overnight (up to 24 hours) is best. Just don’t go over 24 hours, or it starts to get mushy. Bring the chicken to room temperature. If you have time, let the marinated chicken sit at room temperature for 30 minutes before cooking. This helps it cook more evenly. Yes, in this case it’s okay to use the marinade as a sauce. Marinades are normally meant to be discarded for safety reasons, but in my honey sriracha chicken recipe, it doubles as a sauce. In this case it’s safe because the marinade comes to a boil (we simmer it), plus it goes into the oven afterward to help any juices from the chicken fully cook through. Use a meat thermometer if you can. The cooking time can vary depending on the size of your chicken pieces. I stick my probe thermometer into the chicken right before placing in the oven, but you can also check with a regular instant-read thermometer. If you want your sriracha chicken to be extra juicy, pull it at 162-163 degrees and let it rest for a few minutes to come to 165. If you use boneless chicken thighs, those work the opposite way and get juicy at a higher internal temp — I recommend 170 degrees F for those.
Rice – It’s perfect for soaking up any extra sauce! Plain rice is fine, but it’s even better over fried rice, or my personal fave, fried cauliflower rice. Salad – I love it with a creamy cucumber salad or crisp Israeli salad. For Asian-inspired flavors, try it with my Asian salad or kani salad. Veggies – Roast some bok choy and saute some shitake mushrooms for a classic Asian combo. Bowls – Chop up the chicken and use it in my recipe for teriyaki chicken bowls instead of the teriyaki ones. With this swap, they’re really good with a drizzle of spicy mayo!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info uses my natural sugar-free honey, and does not include optional garnishes. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle and Fall Ebook Bundle! I’ve also been thinking about creating more flavors of these honeys. So far I’ve got original, cinnamon, orange, jalapeno, and the turmeric ginger I mentioned. Let me know in the comments below if you have any requests!
