Honey Sriracha Grilled Chicken

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!

Course Entrees

Cuisine American

Keyword chicken thighs, grilled chicken, honey sriracha

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 324kcal

Author Wendie

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.

Notes

Boneless or bone-in chicken thighs. 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.

I use Jasmine but long grain rice is fine.

Store in an airtight container in the refrigerator for up to 3 days.

Nutrition