Honey Sriracha Grilled Chicken with Coconut Rice
Honey Sriracha Grilled Chicken is a mouthwatering dish! Succulent chicken marinated in a tantalizing combination of honey and Sriracha sauce is just bursting with tons of flavor!
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Honey and sriracha is a simple marinade that has tons of great flavor. These grilled chicken thighs are super moist and this juicy chicken is perfect for summertime grilling like my Grilled Chicken with Avocado Salsa. The honey in the marinade helps get that sticky char on the chicken thighs that makes it so extra yummy! If you love cooking with boneless skinless chicken thighs like I do you'll love my Honey Butter Chicken Recipe or my Sweet and Spicy Grilled Chicken Thighs.
Why this recipe works
Honey Sriracha Chicken is a crowd-pleaser that will impress your family and guests alike. Give in to the irresistible taste and aroma of this dish and take your grilled chicken game to new heights and make your taste buds scream! I love to serve this with coconut rice, or some simple side like Garlic Mashed Potatoes, Milk Boiled Corn, and Ciabatta Garlic Bread.
Ingredients for this honey sriracha chicken recipe
Notes
- Chicken thighs: I like to use boneless skinless chicken thighs but bone-in chicken thighs will also work.
- Sriracha Sauce: Don't use a different hot sauce.
- Soy sauce: low sodium sauce or regular will work
- Garlic: Fresh minced garlic is always best!
- Rice: I like to use Jasmine rice
- Coconut milk: Use full-fat coconut milk
How to make Honey Sriracha Chicken Thighs
- Step 1: In a small bowl or large resealable plastic bag add the marinade and mix until combined.
- Step 2: Place the chicken in a large bowl or ziplock freezer bag and pour the marinade over the top and toss and coat chicken, refrigerate.
- Step 3: In a medium saucepan add the rice ingredients and stir.
- Step 4: Place a lid on top and cook.
- Step 5: Heat grill on medium high heat and place chicken on the grill.
- Step 6: Flip the chicken and grill chicken until the temperature reaches 165 degrees.
Recipe tips
- I highly recommend marinating the thighs overnight so the flavors soak into the chicken.
- Use a meat thermometer: To ensure the chicken is cooked through, use a meat thermometer to check for an internal temperature of 165°F. Insert the thermometer into the thickest part of the chicken to get an accurate reading.
- Rest before serving: Allow the grilled chicken to rest for a few minutes before serving. This helps the juices redistribute within the meat, resulting in a more tender and flavorful dish.
- If you like the extra sauce to drizzle over your chicken as I do. Make a double batch of the sauce, and simmer half of it in a small saucepan on medium heat until thickened.
Recipe Faq's
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. Used in many recipes like soups, eggs, and burgers.
You can use boneless skinless chicken breast if you prefer for this easy chicken recipe. You want to make sure the chicken breasts are even in thickness and just now the cooking time may change depending on the thickness.
The most accurate way is to use a digital meat thermometer to know when your chicken reaches 165 degrees.
More grilled recipes
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Honey Sriracha Grilled Chicken
Ingredients
- 6 Boneless skinless Chicken Thighs
- 4 cloves garlic minced
- 1/8 cup honey
- 2 tablespoon low sodium soy sauce
- 3 tablespoon Sriracha
- 1 tablespoon rice wine vinegar
- 3 tablespoons fresh cilantro chopped plus extra for garnish
- 1 teaspoon salt
- 3-4 limes
Coconut Rice
- 1 15 oz can coconut milk
- 1 1/2 cups long grain rice I use Jasmine
- 1/2 cup water
- 1 teaspoon salt
Instructions
- Whisk honey, soy sauce, sriracha, rice wine vinegar, garlic, and cilantro together until combined. Pour over chicken and marinade for at least 6 hours even better overnight.
- Heat grill to medium-high heat, cook chicken over direct heat for 7-8 minutes on one side then turn and cook for another 7-8 minutes or until juices run clear and no longer pink. Let rest for 5 minutes slice and squeeze fresh lime juice and serve.
- For the coconut rice
- In a medium saucepan add water, coconut milk, Jasmine rice, and salt. Mix until combined. Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.
- **If you want the extra sauce to drizzle over cooked chicken. Make another batch of the marinade and mix in 1 teaspoon cornstarch. Simmer over medium heat just until thickened.
This turned out great and next time I will make the dipping sauce