The first time I made this honey Sriracha chicken, the kitchen smelled like sweet chili magic and my kids asked for seconds before the rice hit the plate.
It’s one of those five-ingredient weeknight wins that looks and tastes like you fussed for hours.
If you like sweet heat that glazes and caramelizes without burning, this recipe is a keeper.
I sometimes pair it with a creamy side from my pantry favorites like a honey-garlic mac and cheese for a crowd-pleasing combo.
Why You’ll Love This Recipe
- Fast prep and cook time—dinner in about 25 minutes.
- Sweet and spicy glaze that clings to the chicken for maximum flavor in every bite.
- Simple pantry ingredients with no special sauces or exotic items.
- Versatile: serves with rice, roasted veg, or tossed into a salad for meal prep.
The texture is glossy and sticky on the outside with a tender, juicy interior.
Honey gives the chicken a thin, lacquered finish while Sriracha cuts through with bright chili heat.
Soy sauce adds savory depth and a little umami saltiness so you don’t need much additional seasoning.
“Made this on a busy Wednesday and everyone loved it. The glaze was perfect—sweet with just the right kick. Will make again!” — 5 stars, Emma R.
Key Ingredients
Honey (1/4 cup)
Honey is the backbone of the glaze and provides both sweetness and a natural caramelization when heated.
Use a mild, runny honey for an even coating; darker honeys will add deeper flavor but can darken the glaze faster.
Sriracha sauce (2 tablespoons)
Sriracha supplies vinegar-forward heat and garlicky notes that balance honey’s sweetness.
If you prefer more control, buy a squeezable bottle for even measuring and taste as you go—increase or decrease to suit your heat tolerance.
Soy sauce (2 tablespoons)
Soy sauce brings salt and umami, rounding the high notes of honey and Sriracha.
Choose a naturally brewed soy sauce for better depth; low-sodium is fine if you plan to serve extra salty sides.
Chicken breasts (2)
Chicken breasts are lean and quick-cooking, which makes them ideal for a speedy honey-Sriracha glaze.
Pound them slightly for even thickness to ensure consistent cooking and prevent drying out.
Full ingredient list:
- 2 chicken breasts
- 1/4 cup honey
- 2 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice or vegetables for serving
Step-by-Step Instructions
Step 1: Make the honey Sriracha glaze
In a bowl, mix the honey, Sriracha sauce, soy sauce, and olive oil until smooth.
Taste a tiny bit on the tip of a spoon to check balance; adjust Sriracha for heat or add a dash more soy for salt.
Set the bowl near the stove so everything is ready when the pan is hot.
Pro Tip: Use room-temperature honey so it mixes easily and forms a uniform glaze.
Step 2: Season the chicken
Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
If your breasts are uneven, place them between plastic and gently pound to about 3/4-inch thickness for even cooking.
Pro Tip: A light coating of olive oil before seasoning helps the salt and pepper stick and promotes browning.
Step 3: Sear the chicken
Heat a skillet over medium heat and add the chicken.
Sear undisturbed for 6–7 minutes on the first side until golden brown and the edges start to firm.
Flip carefully with tongs to avoid splashing.
You’ll know it’s ready to flip when the chicken releases from the pan without tugging.
Step 4: Add the glaze and finish cooking
Pour the honey Sriracha mixture over the chicken in the skillet.
Tilt the pan and spoon the glaze over the breasts as it simmers so it reduces and clings to the meat.
Cook another 6–7 minutes on the second side until an instant-read thermometer reads 165°F (74°C) in the thickest part.
Pro Tip: If the glaze starts to darken too fast, lower the heat slightly and spoon the pan juices over the chicken to keep it glossy.
Step 5: Rest and serve
Remove the chicken to a cutting board and let it rest for 5 minutes so juices redistribute.
Slice against the grain and spoon any pan glaze back over the slices.
Serve over cooked rice or alongside steamed vegetables for a balanced plate.
Pro Tip: The sauce thickens as it cools; if it becomes too stiff, reheat gently with a splash of water to loosen it.
Expert Tips for Success
- Temperature control matters: medium heat keeps the glaze from burning while allowing sugars to caramelize. If you hear furious hissing, the pan is too hot—lower it immediately.
- Use an instant-read thermometer: check for 165°F (74°C) in the thickest part to avoid overcooking. Two thin breasts cook much faster than a single thick one.
- Even thickness: pounding the breasts to uniform thickness ensures both pieces finish at the same time and stay juicy.
- Deglaze for extra flavor: after removing the chicken, add a splash of water or rice vinegar to the hot pan and scrape brown bits to make a glossy pan sauce.
- Adjust the heat level: swap Sriracha for sambal oelek for a purer chili flavor, or add a teaspoon of smoked paprika for warmth without heat.
- Finish with acid and texture: a squeeze of lime or a sprinkle of chopped scallions and sesame seeds brightens the dish and adds contrast.
- Nonstick vs. stainless steel: a heavy stainless skillet gives a better crust, but nonstick reduces the chance of sticky glaze problems—either works if you watch the heat.
- Make it ahead: you can make the glaze and store it in the fridge for up to 3 days; warm gently before using to loosen the honey.
If you enjoy sweet-savory chicken, try pairing this glaze idea with oven-roasted fruit for holiday meals.
Storage & Freezing
Fridge: Cool leftovers to room temperature within two hours and store in an airtight container.
They’ll keep well for up to 4 days in the refrigerator.
Store sliced chicken with glaze spooned over it to maintain moisture and flavor.
Reheat on the stove: Place chicken in a skillet over low heat with a splash of water or chicken stock.
Cover with a lid and warm gently until just heated through to avoid drying the meat.
Microwave reheating: Slice chicken into even pieces and place under a damp paper towel.
Microwave in 20–30 second bursts at medium power until warm to keep the texture tender.
Freezer: For longer storage, freeze the cooked chicken in a freezer-safe container for up to 3 months.
Leave a little space for expansion and label with date and contents.
Thawing: Thaw overnight in the refrigerator.
Reheat using the stovetop method for the best texture and to gently revive the glaze.
Variations & Substitutions
Grilled honey Sriracha chicken: Marinate the chicken in the glaze for 30 minutes, then grill over medium heat until cooked through.
The char adds a smoky layer to balance the sweetness.
Sheet-pan version: Arrange seasoned chicken on a rimmed baking sheet, spoon glaze over, and bake at 400°F for 18–22 minutes.
Finish under the broiler 1–2 minutes to caramelize the top.
Slow-cooker swap: Combine chicken and glaze in a slow cooker and cook on low for 3–4 hours for shreddable chicken.
This method yields very tender meat and makes meal prep effortless.
Dietary swaps: Use low-sodium soy or coconut aminos for a soy-free option.
Swap honey for maple syrup for a different floral note—use slightly less maple as it can be stronger.
Protein swaps: Try this glaze on tofu or salmon.
Adjust cooking time: tofu needs a light sear, salmon needs only a few minutes per side.
Frequently Asked Questions
What level of heat does honey Sriracha chicken have?
The heat level is medium by default because Sriracha has a tangy, mild chili profile.
If you want milder, reduce Sriracha to 1 tablespoon or add extra honey.
For more heat, add chili flakes or another tablespoon of Sriracha.
Can I use chicken thighs instead of breasts?
Yes. Bone-in thighs will take longer—about 25–30 minutes at medium heat depending on thickness.
Boneless thighs cook similarly to breasts and often stay juicier due to higher fat content.
How do I prevent the honey from burning while cooking?
Keep the pan at medium to medium-low heat and watch the glaze carefully.
If it darkens too quickly, lower the heat and add a splash of water to loosen it.
Spoon glaze over the chicken instead of letting it sit in a dry, scorching pan.
Is this recipe freezer-friendly after cooking?
Yes. Freeze cooled, glazed chicken in airtight containers for up to 3 months.
Thaw overnight in the fridge and reheat gently to preserve texture.
Can I make this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, use the low setting for 3–4 hours for tender, shreddable chicken.
For the Instant Pot, use the poultry setting or manual high pressure for 8–10 minutes, then use a quick release and reduce glaze on sauté to thicken.
Final Thoughts
Simple ingredients deliver a restaurant-style sweet-heat glaze that’s perfect for weeknights or casual dinner company.
If you loved this recipe, please leave a star rating in the recipe card below or pin it to Pinterest so others can find this easy dinner idea.
For more variations and inspiration, check out a similar take at Creme De La Crumb’s honey Sriracha chicken, learn another classic approach from Rasa Malaysia’s Sriracha chicken, or try a slow-cooker version at Fit Foodie Finds’ slow cooker honey Sriracha chicken.
Honey Sriracha Chicken
Ingredients
For the Glaze
- 1/4 cup honey Use a mild, runny honey for even coating.
- 2 tablespoons Sriracha sauce Adjust to taste for heat preference.
- 2 tablespoons soy sauce Use naturally brewed for better depth.
- 1 tablespoon olive oil Helps mixture blend well.
For the Chicken
- 2 pieces chicken breasts Pound to even thickness for uniform cooking.
- Salt and pepper to taste Season according to preference.
For Serving
- Cooked rice or vegetables Pair with rice or roasted veggies for serving.
Instructions
Preparation
- In a bowl, mix honey, Sriracha sauce, soy sauce, and olive oil until smooth.
- Pat the chicken breasts dry and season with salt and pepper.
Cooking
- Heat a skillet over medium heat, add the chicken, and sear for 6–7 minutes until golden brown.
- Flip the chicken and pour the honey Sriracha mixture over it.
- Continue cooking for another 6–7 minutes until the chicken reaches 165°F (74°C).
Serving
- Remove the chicken from the skillet and let it rest for 5 minutes.
- Slice the chicken and serve over cooked rice or vegetables, spooning extra glaze on top.
