If you’re in the mood for sweet and spicy chicken you can’t go wrong with Honey Sriracha Chicken! It’s sweet but with plenty of heat. It’s a way for me to serve food that’s reminiscent of Thai food without going too hot.
If you can stand the heat get into the kitchen!
Since Mr. Comfortable’s radiation treatments burned out his saliva glands I’ve been careful about how spicy his food has been. It can be downright painful for him if there’s too much heat. But he’s been eating spicier and spicier foods so I think it’s time I try Honey Sriracha Chicken again.
Because I don’t want to make it too hot for him I’m toning down the heat a bit. I’m adding a bit more lime juice and a little more honey than in the old days. Yet even with this adjustment it will still pack a Sriracha punch!
Let’s make Honey Sriracha Chicken!
I start by mixing 1 tablespoon of Sriracha sauce with 3 tablespoons of honey and a teaspoon of lime juice in a small bowl. To make sure the flavors blend I mix it well with a fork then set it aside.
The chicken (I’m using thighs but any piece will work) goes into a plastic baggie. I add 1/4 cup of Sriracha and 4 tablespoons of lime juice to the bag. A few flips of the bag will ensure the marinade coats the chicken. I’ll let the chicken marinate for at least 15 minutes.
While the chicken is marinating I preheat the oven to 400 degrees. The temperature shortens the cooking time. But you can cook it longer at 350 degrees.
After the chicken has marinated I put a rack in a shallow roasting pan and place the chicken on it.
This goes into the oven for 35 – 45 minutes. I want the internal temperature to be 160 degrees. And I make sure the thermometer isn’t touching bone when I check the temperature.
Once the chicken has reached 160 degrees I pull it from the oven and brush the Sriracha, honey, and lime mixture on.
To allow the juices to redistribute and get the chicken to 165 degrees I it rest for about 5 minutes.
You’re going to have a hard time not starting in on this chicken right away!
We eat first with our eyes and the color of Honey Sriracha Chicken will make you definitely satisfy your eyes! And the fragrance is irresistible!
I serve Honey Sriracha Chicken with baked potatoes with a nice dollop of sour cream. This helps cool our tongues from the Sriracha. And I always have a green vegetable on the plate!
Honey Sriracha Chicken
Honey Sriracha Chicken packs just the right Sriracha punch while still being slightly sweet!
- 1/4 cup + 1 tablespoon Sriracha sauce
- 3 tablespoons honey
- 4 tablespoons + 1 teaspoon lime juice, divided
- 6 - 8 chicken thighs, bone in, skin on
- Whisk 1 tablespoon of the Sriracha sauce, 1 teaspoon of lime juice, and the honey together in a small bowl and set aside.
- Put the chicken in a plastic baggie and pour the remaining Sriracha and the lime juice over chicken.
- Seal the bag and flip it over a couple of times to coat chicken.
- Allow the chicken to marinate for at least 15 minutes.
- Preheat oven to 400 degrees.
- Remove chicken from marinade and place on a rack in a shallow roasting pan.
- Roast chicken for 35 – 45 minutes (until internal temperature, not touching bone, is 160 degrees).
- Remove chicken from oven and brush with Sriracha, lime, and honey mixture.
- Allow chicken to rest for about 5 minutes until temperature is 165 degrees.
For a hotter version use 5 tablespoons of Sriracha and 3 tablespoons of lime juice for the marinade.