Sweet and Spicy Honey Sriracha Chicken

Name: Sweet and Spicy Honey Sriracha Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Cuisine: Asian
Ingredients: ½ cup Sriracha sauce; ½ cup Honey; 3 tbsp Fresh lime juice; 1 tbsp Lime zest; 1 tbsp Fish sauce; 2.2 lb Boneless chicken thighs; 2 tbsp Unsalted butter; 1 tbsp White sesame seeds; 2 tbsp Spring onion, chopped

Recipe GLPR242aeb6dba6aa4

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Asian

Main Course

50 min

301 cal

Servings: 10

Stovetop

SNAP eligible

Tender chicken thighs glazed with a vibrant sweet and spicy honey sriracha sauce, balanced with tangy lime juice and aromatic fish sauce. Finished with toasted sesame seeds and fresh spring onion, this dish delivers bold Southeast Asian-inspired flavors with a smooth caramelized coating.

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Ingredients

½ cup Sriracha sauce

½ cup Honey

3 tbsp Fresh lime juice

1 tbsp Lime zest

1 tbsp Fish sauce

2.2 lb Boneless chicken thighs

2 tbsp Unsalted butter

1 tbsp White sesame seeds

2 tbsp Spring onion, chopped

Directions

In a small bowl, combine sriracha sauce, honey, fresh lime juice, lime zest, and fish sauce. Whisk until fully incorporated to create the glaze sauce. Set aside.
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
Heat unsalted butter in a large skillet or wok over medium-high heat until it foams and smells fragrant.
Working in batches if necessary to avoid overcrowding, carefully place chicken thighs skin-side down in the hot butter. Sear for 5–6 minutes until the skin is golden and crispy, then flip and sear the other side for 3–4 minutes until lightly browned.
Pour the honey sriracha glaze over the chicken, ensuring it coats all pieces evenly. Reduce heat to medium and simmer for 18–22 minutes, stirring occasionally and basting the chicken with the glaze, until the internal temperature of the thickest part reaches 165°F and the sauce thickens to a rich, glossy coating.
Transfer the glazed chicken to a serving platter. Spoon any remaining glaze from the skillet over the chicken.
Toast the white sesame seeds in a dry small pan over low heat for 1–2 minutes, stirring frequently, until fragrant. Sprinkle toasted sesame seeds and chopped spring onion over the chicken just before serving.

Comments

Grocery List Plus Editorial Staff4

Fish sauce and sriracha are available at most Charlotte chains (Harris Teeter and Food Lion stock both in the international aisle), so no special trip is required. At ten servings, this runs roughly $1.25 to $1.50 per serving depending on chicken thigh pricing, which is reasonable weeknight material. The 50-minute window is honest for pan-searing thighs and reducing sauce, though browning ten servings may push closer to an hour in a normal home kitchen. This is a straightforward braise-and-glaze that reheats well and suits a family meal, but it is neither distinctly Southern nor a showstopper—it simply delivers reliable Asian-inflected chicken for the table.