Baked Honey Sriracha Chicken Recipe
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Baked Honey Sriracha Chicken is a perfect blend of sweet, spicy, and savory flavors, creating a mouthwatering dish that’s both satisfying and healthier than traditional fried versions. This dish has become a favorite for weeknight dinners, meal prep, and entertaining guests due to its vibrant flavor profile and ease of preparation.
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Why Baked Honey Sriracha Chicken?
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Healthier Alternative: Baking instead of frying reduces excess fat.
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Bold Flavor: Combines sweet honey, spicy sriracha, and umami soy sauce.
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Versatile: Serve with rice, noodles, salads, or in wraps.
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Easy Cleanup: Minimal equipment needed.
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Meal Prep Friendly: Stores well and tastes even better the next day.
Serving Suggestions
With Rice:
In a Bowl:
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Serve over quinoa or brown rice with edamame, cucumbers, shredded carrots, and avocado.
In Wraps or Tacos:
On Salads:
Make It Your Own: Variations
1. Extra Crunchy
2. Grilled Version
3. Vegan Option
4. Air Fryer Method
Tips for Success
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Don’t overbake: Use a thermometer to check doneness.
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Balance the flavors: If the sauce is too spicy, add a bit more honey.
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Let it rest: Let the baked chicken rest 5 minutes before slicing for juicier meat.
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Double the sauce: It’s great for drizzling over rice or veggies.
How to Store and Reheat
Storing
Freezing
Reheating
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Microwave: 1–2 minutes until hot.
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Oven: 350°F for 10–12 minutes, covered with foil.
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Stovetop: Heat with a splash of water or extra sauce.
Frequently Asked Questions (FAQ)
Q1: Can I use bone-in chicken?
Yes, but increase baking time to 35–40 minutes depending on size. Use a thermometer to ensure doneness.
Q2: How spicy is this dish?
Moderately spicy. You can reduce sriracha to 1/4 cup or substitute with a milder chili sauce.
Q3: What’s the best substitute for honey?
Try maple syrup, agave nectar, or brown sugar.
Q4: Can I make it ahead of time?
Yes! The sauce can be made up to 5 days in advance, and chicken can be marinated overnight.
Pairing Suggestions
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Drinks: Iced green tea, cold beer, or a crisp white wine like Riesling.
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Sides: Coconut rice, Asian slaw, garlic noodles, or pickled vegetables.
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Dessert: Mango sorbet or coconut pudding to cool the heat.
Final Thoughts
Baked Honey Sriracha Chicken is a showstopping dish that doesn’t demand complicated ingredients or techniques. With just a few pantry staples and fresh chicken, you can create something that rivals your favorite takeout meal—only healthier and fresher.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1.5 lbs (about 4 boneless, skinless) chicken breasts or thighs
- 1/3 cup honey
- 3 tablespoons sriracha (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon olive oil (or sesame oil for deeper flavor)
- 2–3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper to taste
- Chopped green onions & sesame seeds for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease it.
- Make the sauce: In a bowl, whisk together honey, sriracha, soy sauce, vinegar, oil, garlic, and ginger until well combined.
- Prepare the chicken: Pat chicken dry. Season lightly with salt and pepper. Place in the prepared dish.
- Coat with sauce: Pour the honey sriracha mixture over the chicken, turning to coat evenly.
- Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Baste once or twice with pan juices during baking for extra flavor.
- Optional broil: For a caramelized finish, broil on high for 2–3 minutes at the end, watching closely to avoid burning.
- Serve: Garnish with green onions and sesame seeds. Serve with rice, noodles, or steamed vegetables.
Notes
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