Honey Sriracha Chicken Grilled

This honey sriracha chicken brings together all my favorite things in a weeknight dinner juicy chicken packed with layers of sweet and spicy flavor. The marinade comes together quickly and after a good soak in the fridge your chicken is ready for the grill and finished with a sticky tangy glaze that makes each bite totally craveable. I reach for this recipe when I want maximum taste without fuss and the leftovers are just as exciting the next day.

Ingredients

• Sriracha: choose a fresh bottle for that signature chili kick that is both spicy and just a little garlicky
• Extra virgin olive oil: keeps the chicken moist while adding a silky texture to the marinade
• Honey: brings sweetness and balances out the heat while creating that sticky finish when it caramelizes on the chicken
• White wine vinegar: brightens the flavors and lightly tenderizes the meat helping it soak up more of the marinade
• Worcestershire sauce: adds savory depth that makes the sauce richer and more complex
• Smoked paprika: essential for that whisper of smoky barbecue flavor opt for a deep red Spanish variety if possible
• Onion powder: delivers gentle savoriness and is best when fresh and clump free
• Garlic powder: boosts the savoriness and gives that classic allium note without overpowering choose a fine powder for best results
• Salt and black pepper: enhance all the other ingredients and make sure no flavor gets lost use kosher salt and freshly ground pepper for best taste
• Large chicken breasts: pick ones that are plump and similar in size for even cooking organic or airchilled if possible
• Olive oil for brushing: keeps the chicken from sticking to the grill grates

Step-by-Step Instructions

Prep the Marinade:

Whisk together sriracha olive oil honey white wine vinegar Worcestershire sauce smoked paprika onion powder garlic powder salt and black pepper in a large bowl until fully combined This is your flavor powerhouse and does double duty as both marinade and finishing glaze

Reserve and Divide Sauce:

Set aside half of the marinade in a clean bowl and keep it in the fridge You will use this half later for basting and serving never reuse marinade that touched raw chicken to keep things safe

Marinate the Chicken:

Place chicken breasts in a sealable bag or container Pour in half the marinade Seal and massage to coat every piece Place in the refrigerator for at least 8 hours or overnight To save time marinate for a minimum of 30 minutes but the flavor will deepen with more time

Heat the Grill:

Preheat your grill to mediumhigh Brush the grates with olive oil to prevent sticking Let it heat up fully so you get a good sear

Grill and Sear:

Remove the chicken from the marinade Shake off excess Grill each breast for 5 minutes on the first side without moving so grill marks form Flip and grill for another 5 minutes

Baste and Finish:

Start basting chicken with the reserved clean marinade Move chicken to a cooler spot on the grill if needed Continue basting and grilling flipping every couple minutes until chicken reaches 165 degrees when checked with a meat thermometer The basting builds up the sticky glaze

Rest and Serve:

Remove from the grill and let rest for a couple minutes to allow the juices to settle Then slice or serve whole drizzled with the remaining reserved honey sriracha sauce

Pin

My favorite part of this dish is that sticky glaze the more you baste the richer the coating gets I have a memory of serving this for a backyard barbecue where everyone was licking their fingers and asking for extra sauce it has truly become my signature summer dish

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days The flavors intensify overnight and you can eat the chicken cold or quickly reheat in the oven To freeze lay pieces in a single layer wrap tight and store for up to two months Thaw in the fridge overnight before reheating

Ingredient Substitutions

If you want to tone down the heat swap half the sriracha with ketchup or mild chili sauce Boneless chicken thighs can be swapped for breasts and keep the dish just as juicy For a smokier kick add a teaspoon of chipotle powder to your marinade

Serving Suggestions

Serve sliced chicken over steamed rice with a sprinkle of scallions Pile onto toasted buns for easy sandwiches or chop and layer in rice bowls with grilled veggies It is also fantastic cold on top of a green salad for lunch

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Cultural and Historical Context

Honey sriracha chicken is a perfect example of American fusion cooking taking the Thai-inspired hot sauce and mixing it with classic barbecue flavors The sticky spicy sweet combo makes this dish a grill favorite all summer long and has roots in global food mashups that celebrate big flavors

Recipe FAQs

→ How long should the chicken marinate for best flavor?

Marinate the chicken for at least 8 hours, or overnight in the refrigerator. If short on time, 30 minutes will suffice but a longer marination enhances flavor depth.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer extra juiciness. Adjust grilling time as thighs may cook slightly faster or slower depending on thickness.

→ What sides pair well with this dish?

Popular sides include steamed rice, roasted vegetables, or a fresh green salad to complement the sweet and spicy chicken.

→ How can I increase the heat level?

For more pronounced spice, add extra sriracha, incorporate hot chili flakes, or a dash of cayenne pepper into the marinade and sauce.

→ Is it possible to bake instead of grill?

Baking is an option. Arrange marinated chicken on a baking sheet and bake at 400°F (200°C), basting with sauce until cooked through and caramelized.