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Honey sriracha chicken breasts in a baking dish coated in sticky sweet and spicy glaze garnished with sesame seeds and lime

Honey Sriracha Chicken

Honey Sriracha Chicken with a sticky sweet and spicy glaze. Seared then baked chicken breasts coated in a bold homemade honey sriracha sauce, ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup sriracha sauce or sweet chili sauce for milder version
  • 2 tbsp honey
  • 1 tbsp low sodium soy sauce
  • 1 tbsp white vinegar rice vinegar or apple cider vinegar work too
  • 2 tbsp fresh lime juice
  • 3 cloves garlic minced
  • 1 tbsp vegetable oil
  • 4 boneless skinless chicken breasts
  • salt and freshly ground black pepper to taste
  • 0.5 tsp sweet paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.5 tsp dried basil
  • 1 tbsp cornstarch for thickening sauce
  • fresh cilantro or parsley chopped, for garnish
  • sesame seeds for garnish
  • lime wedges for serving

Equipment

  • 9x13 Baking Dish
  • Skillet
  • Small mixing bowl
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish with cooking spray and set aside.
  2. In a small mixing bowl, whisk together sriracha, honey, soy sauce, vinegar, lime juice, and minced garlic until fully combined. Set aside.
  3. Heat vegetable oil in a skillet over medium-high heat. Season chicken breasts on both sides with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Sear for 2 to 3 minutes per side until golden brown. Chicken does not need to be cooked through.
  4. Transfer seared chicken to the prepared baking dish. Pour honey sriracha sauce over each piece and turn the chicken to coat completely. Cover tightly with foil and bake for 20 minutes.
  5. Remove foil and continue baking for 10 to 15 minutes depending on thickness. Use an instant-read thermometer and remove chicken when the thickest part reads 165 degrees F.
  6. Remove baking dish from oven. Spoon out about 3 tablespoons of the pan sauce into a small cup. Whisk in cornstarch until fully dissolved with no lumps. Stir slurry back into the baking dish and return to oven for 1 to 2 minutes until sauce thickens and turns glossy.
  7. Remove from oven and let chicken rest for 5 minutes. Spoon thickened sauce over each breast. Garnish with cilantro or parsley, sesame seeds, and serve with lime wedges.

Notes

Reduce sriracha to 2 tbsp and add extra honey for a milder version. Swap chicken breasts for thighs if preferred. Always use an instant-read thermometer and target 165 degrees F. Sauce can be made up to 5 days ahead and stored in the refrigerator. Leftovers keep 3 to 4 days and work well sliced over rice bowls or in wraps.