Grilled Honey Sriracha Chicken
Grilled Honey Sriracha Chicken ~ starts with a bold, sweet-spicy marinade and basting sauce and includes tips for how to grill juicy chicken.
This easy Grilled Honey Sriracha Chicken recipe is making a comeback – for a simple reason: it’s that good. It’s from way back in the day – so far back I had forgotten about it until a reader made it and posted photos on her Instagram page. Thank you!
A little sweet, a little spicy and some fresh citrus flavor equal seriously deep, bold flavor + tips for how to grill juicy boneless chicken. Bonus: a quick and easy (optional) mango salsa recipe to top the chicken with or just serve with tortilla chips as an appetizer. A bright, festive
Let’s face it, grilled chicken can be dry and, well . . . boring. This marinade and quick basting sauce deliver delicious sweet-spicy flavor with just a few grocery store ingredients and the spice level is controlled by you.
Grilled Honey Sriracha Chicken Marinade:
- boneless chicken breasts (boneless thighs may also be used)
- garlic cloves
- olive oil
- soy sauce
- ground cumin
How long should I marinate the chicken?
Marinate the chicken at least 2-3 hours, but no longer than 24.
How to make Grilled Honey Sriracha Chicken:
Whisk the marinade ingredients together, reserve 1/4 cup of the marinade then add the remaining ingredients to a large zip top bag.
How to grill juicy chicken:
If you’ve ever grilled chicken and it ended up so dry you could hardly swallow it ~ haven’t we all? It’s because chicken breasts are, by nature different thicknesses from end to middle.
To combat this problem and never eat dry chicken breasts again, either slice or pound them to an even thickness.
In a small saucepan over medium heat, cook the reserved marinade 3-5 minutes or until it thickens.
Preheat the grill to medium-high heat (375-400°). Shake out the marinade then pat the chicken dry using a paper towel. Season both sides of the chicken with salt and pepper, then grill 6-8 minutes per side (depending on size) basting frequently.
Why does my chicken stick to the grill?
When your chicken has cooked enough on one side, it should lift easily and shouldn’t stick. Don’t force the chicken, let it release naturally from the grates. If it seems stuck, give it another minute or two of cooking time and only flip the chicken once.
How do I know when the chicken is done?
Chicken should be cooked to an internal temp of 165°. I take it off at 160°, let it rest for 5 minutes to seal in the juices and the carry-over cooking will let it come to the full 165° and juicy goodness.
- 1 cup tomatoes diced
- 1 cup fresh mango diced
- 2 teaspoons jalapeno minced (or more to taste)
- 1/4 cup red onion finely diced
- 1/4 cup bell peppers chopped (any color)
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh cilantro minced
- salt and pepper to taste
Dice, chop and mince all of the Mango Salsa ingredients then add to a bowl, cover and chill at least one hour.
This honey sriracha marinade is really good on pork and shrimp too but if you’re using seafood, be sure to only marinate for 15 minutes.
What else goes with this Honey Sriracha Grilled Chicken?
Pretty much anything including this Loaded Veggie Salad which can even be served on top of the grilled chicken!
If you make this Grilled Honey Sriracha Chicken recipe, I’d love to hear from you with a comment or star rating in the recipe box.
Chicken and Marinade:
- 1 - 1 1/2 pounds of boneless chicken breasts
- 2 cloves garlic chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons soy sauce
- 4 tablespoons Sriracha
- 1 teaspoon ground cumin
- 3 tablespoons honey
- 1 cup of diced tomatoes
- 1 cup of diced mango
- 2 teaspoons of minced jalapeño or more to taste
- ¼ cup of finely diced red onion
- 1/4 cup bell peppers chopped any color
- 1 tablespoon of olive oil
- 2 tablespoons of fresh lime juice
- 3 tablespoons of fresh cilantro minced
- Salt and pepper to taste
- Whisk the marinade ingredients together, reserve 1/4 cup of the marinade then add the remaining ingredients to a large zip top bag.
- Add the chicken to the marinade and refrigerate 3-4 hours or up to overnight.
- In a small saucepan over medium heat, cook the reserved marinade 3-5 minutes or until it thickens.
- Preheat the grill to medium-high heat (375-400°). Lightly season both sides of the chicken with salt and pepper, then grill 6-8 minutes per side (depending on size) basting frequently.
- OPTIONAL SALSA: blend all the salsa ingredients and chill at least one hour. Top grilled chicken with salsa.
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