This Honey Sriracha Grilled Chicken combines the perfect balance of sweet, spicy, and tangy flavors. The chicken is marinated in a flavorful mixture of honey, soy sauce, garlic, Sriracha, and fresh cilantro, then grilled to perfection. Served with creamy coconut rice, this dish makes a vibrant and mouthwatering meal that’s perfect for any occasion!

Why You’ll Love This Recipe

The sweet heat from the honey and Sriracha creates a mouthwatering glaze for the chicken that’s both savory and spicy, while the cilantro adds a fresh pop of flavor. Paired with coconut rice, which is rich and fragrant, this dish brings the perfect balance of flavors and textures. Plus, it’s simple to make and can be marinated ahead of time for a hassle-free meal!

Honey Sriracha Grilled Chicken

Ingredients

For the Chicken:

6 boneless, skinless chicken thighs (about 2 pounds)
4 cloves garlic, minced
⅛ cup honey (for a sweeter touch, you can add a bit more)
2 tablespoons low-sodium soy sauce
2-3 tablespoons Sriracha (adjust for your preferred spice level)
1 tablespoon rice vinegar
3 tablespoons fresh cilantro, chopped, plus extra for garnish
1 teaspoon salt
3-4 limes, juiced (for marinating and fresh lime for serving)

For the Coconut Rice:

1 (15 ounce) can unsweetened coconut milk (full-fat for richness)
2 cups long-grain rice (Jasmine rice recommended for fragrance)
1 cup water
1 teaspoon salt
1 teaspoon granulated sugar (optional, for a slight sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken Marinade:

In a bowl, whisk together the honey, soy sauce, Sriracha, rice vinegar, minced garlic, and chopped cilantro. Stir until well combined.
Season the mixture with 1 teaspoon salt.
Pour the marinade over the chicken thighs in a resealable bag or shallow dish. Ensure the chicken is fully coated, then cover and refrigerate for at least 6 hours, or ideally overnight for maximum flavor.

Cook the Chicken:

Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place it on the grill. Cook over direct heat for 7-8 minutes on one side.
Flip the chicken and cook for another 7-8 minutes, or until the juices run clear and the chicken is no longer pink in the center. The internal temperature should reach 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Make the Coconut Rice:

In a medium saucepan, combine water, coconut milk, Jasmine rice, and salt. Stir to mix.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and fluff the rice with a fork. If you like a bit of sweetness, stir in 1 teaspoon of granulated sugar at this point.

Serve:

Slice the grilled chicken and squeeze fresh lime juice over the top.
Serve the chicken over a bed of coconut rice, garnished with extra cilantro and lime wedges.
Season with more salt and pepper to taste.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tips & Variations

Add Veggies: Grill some vegetables like zucchini, bell peppers, or corn alongside the chicken for a complete meal.
Extra Kick: For an even spicier dish, drizzle more Sriracha over the chicken before serving.
Marinate Longer: If you have time, marinate the chicken for up to 24 hours to deepen the flavor.
Alternative Rice: For a low-carb option, try serving with cauliflower rice instead of Jasmine rice.

Storage/Reheating

Storage: Store any leftover chicken and rice in airtight containers in the fridge for up to 3 days.
Reheating: Reheat the chicken in the microwave or a hot pan. For the rice, you can add a little water and reheat on the stovetop or in the microwave to bring it back to life.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but chicken thighs will stay juicier and more flavorful. If using chicken breasts, be careful not to overcook them.

2. How can I make this dish spicier?

Add more Sriracha to the marinade or drizzle additional hot sauce on the chicken before serving for an extra kick.

3. Can I make this without a grill?

Yes, you can cook the chicken in a grill pan on the stovetop or even in the oven. Just make sure to cook the chicken to an internal temperature of 165°F (74°C).

4. Can I make the coconut rice ahead of time?

Yes, the coconut rice can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it with a bit of water to keep it fluffy.

5. Can I freeze the chicken and rice?

Yes, both the chicken and rice can be frozen for up to a month. Thaw and reheat before serving.

6. Can I use brown rice instead of Jasmine rice?

Yes, you can use brown rice, but it will take longer to cook. Make sure to adjust the cooking time and add more liquid as needed.

7. Can I substitute the Sriracha with a different hot sauce?

Yes, you can use a different hot sauce of your choice, such as sambal oelek or chili paste, for a different flavor profile.

8. Can I use a different herb for the marinade?

Yes, feel free to substitute cilantro with parsley or mint for a slightly different flavor.

9. Can I serve this with a different side dish?

Yes, you can serve the chicken with a side salad, roasted vegetables, or couscous if you prefer.

10. How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to ensure it’s safe to eat.

Conclusion

This Honey Sriracha Grilled Chicken is the perfect combination of sweet, spicy, and tangy, making it a crowd-pleaser for any occasion. Paired with fragrant coconut rice, this dish is simple to prepare yet full of flavor. Whether for a weeknight dinner or a weekend cookout, this meal will become a favorite in your recipe rotation!

Honey Sriracha Grilled Chicken

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Author: Jessica
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Grilling
Cuisine: Asian-Mediterranean Fusion

Print Recipe

Description

Grilled chicken thighs marinated in a sweet and spicy honey Sriracha sauce, served with fragrant coconut rice, garnished with fresh cilantro and lime.

Instructions

Prepare the Chicken Marinade: In a bowl, whisk together the honey, soy sauce, Sriracha, rice vinegar, minced garlic, and chopped cilantro. Stir until well combined. Season the mixture with 1 teaspoon salt. Pour the marinade over the chicken thighs in a resealable bag or shallow dish. Ensure the chicken is fully coated, then cover and refrigerate for at least 6 hours, or ideally overnight for maximum flavor.
Cook the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook over direct heat for 7-8 minutes on one side. Flip the chicken and cook for another 7-8 minutes, or until the juices run clear and the chicken is no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Make the Coconut Rice: In a medium saucepan, combine water, coconut milk, Jasmine rice, and salt. Stir to mix. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork. If you like a bit of sweetness, stir in 1 teaspoon of granulated sugar at this point.
Serve: Slice the grilled chicken and squeeze fresh lime juice over the top. Serve the chicken over a bed of coconut rice, garnished with extra cilantro and lime wedges. Season with more salt and pepper to taste.

Notes

Add Veggies: Grill some vegetables like zucchini, bell peppers, or corn alongside the chicken for a complete meal.
Extra Kick: For an even spicier dish, drizzle more Sriracha over the chicken before serving.
Marinate Longer: If you have time, marinate the chicken for up to 24 hours to deepen the flavor.
Alternative Rice: For a low-carb option, try serving with cauliflower rice instead of Jasmine rice.