Honey Sriracha Chicken

• Chicken – I used boneless skinless chicken breasts. Boneless chicken thighs, bone-in chicken thighs, or even chicken leg quarters will work as well, but the time in the oven will vary.
• Honey – I love my natural sugar-free honey in this sauce. Regular works, though.
• Sriracha – You can grab sriracha at most grocery stores, usually in the Asian foods section or with the condiments. Be aware that the marinade and glaze in my honey sriracha chicken are only mildly spicy, so if you want noticeable heat, add a dash of crushed red pepper flakes or simply black pepper to the marinade.
• Oil – I used olive oil, but feel free to swap in avocado oil.
• Coconut Aminos – I like this brand for a gluten-free soy sauce substitute that also adds a hint of sweetness. If you’re not sensitive to soy, you can use low-sodium soy sauce. I don’t recommend regular, because the sauce cooks down and will be really salty.
• Lime Juice – This tenderizes the chicken. You can substitute lemon juice or rice vinegar for a similar effect.
• Garlic – I always use fresh garlic cloves, but a tablespoon of jarred minced garlic or 3/4 teaspoon of garlic powder will work just fine.
• Sea Salt
• Optional Garnishes – Green onions, sesame seeds, and lime wedges for a bit of texture, color, and flavor. Fresh cilantro would also work well instead of the green onions.

1. Make the honey sriracha sauce. Dry the chicken and place it in a zip lock bag. Whisk the sriracha, honey, olive oil, coconut aminos, lime juice, garlic, and salt in a bowl, then pour over the chicken. Seal bag, coat evenly, and let the marinade do its thing.
2. Sear the chicken. Preheat your oven and heat a large cat iron skillet (this skillet is my most-used in my kitchen!) over medium-high. Remove the chicken from the marinade (don’t discard the marinade — save it for a later step!). Add the chicken to the pan in a single layer and sear until the bottom is golden brown.
3. Add the sauce. Flip the chicken and immediately pour the marinade into the pan around it (not over it). Simmer until the sauce thickens. Remove from heat and turn the chicken to coat both sides in sauce.

4. Bake to finish. Transfer the skillet to the oven and bake until the chicken is cooked through.
5. Add the toppings. I always serve this honey sriracha chicken with a sprinkle of sesame seeds, sliced green onions, and a squeeze of lime.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Meal prep: Since you can marinate the chicken in honey sriracha mixture for up to 24 hours, this recipe is perfect for meal prep. It makes cooking a breeze the day-of. You can also mix the marinade ingredients several days in advance.
• Reheat: Cover in foil and warm in the oven at 350 degrees F, or use the stovetop over medium heat, with a lid to reduce drying out.
• Freeze: Cool completely, then store in the freezer for up to 3 months. Thaw it in the fridge overnight.

Serving Ideas

I’ve got so many delicious ways to serve this honey sriracha chicken! It pairs best with other Asian flavors:

• Rice – It’s perfect for soaking up any extra sauce! Plain rice is fine, but it’s even better over fried rice, or my personal fave, fried cauliflower rice.
• Salad – I love it with a creamy cucumber salad or crisp Israeli salad. For Asian-inspired flavors, try it with my Asian salad or kani salad.
• Veggies – Roast some bok choy and saute some shitake mushrooms for a classic Asian combo.
• Bowls – Chop up the chicken and use it in my recipe for teriyaki chicken bowls instead of the teriyaki ones. With this swap, they’re really good with a drizzle of spicy mayo!