WEEKNIGHT DINNER / PAN-SEARED / SWEET & SPICY
If you love chicken dinners that balance sweetness, savory flavor, and a little heat, this hot honey chicken is one to add to your regular meal rotation! Juicy chicken thighs are marinated in soy sauce, hot honey, and sriracha, then seared until golden and coated in a thick, sticky hot honey sriracha glaze.
The best part? You don't need a deep fryer, a complicated breading station, or a long list of special ingredients. This sweet and spicy chicken recipe uses a simple marinade and a separately prepared stovetop sauce to create a flavorful glaze that clings beautifully to every piece of chicken.
Serve it over steamed rice with broccoli, and you've got an easy chicken dinner that's satisfying enough for the whole family. You can marinate the chicken while you prepare the rest of your meal, or get ahead by leaving it in the refrigerator overnight. Either way, this pan-seared chicken brings plenty of flavor without making dinner complicated.
This recipe combines familiar ingredients to create a delicious balance of sweet, savory, and spicy flavors. The marinade uses soy sauce, hot honey, sriracha, garlic powder, and salt to season the chicken before it reaches the skillet.
Instead of deep-frying, you'll sear the chicken thighs in a hot skillet until the surfaces develop golden, caramelized edges. The honey helps with browning, while the chicken thighs stay juicy when cooked properly.
The finishing sauce makes the dish even better. Soy sauce, hot honey, sriracha, rice vinegar, grated garlic, water, and cornstarch come together to create a thick glaze. Once poured over the cooked chicken, the sauce adds another layer of flavor to every bite.
It's also a practical weeknight chicken recipe. Marinate for at least 20 minutes, prepare the sauce separately, and serve everything with rice and broccoli for a complete meal.
Soy sauce adds a savory foundation, while hot honey brings sweetness and heat. Sriracha adds chili flavor and tang, and garlic powder rounds out the marinade. As the chicken sears, the honey helps create those darker, caramelized spots that make pan-seared chicken so appealing.
The finishing sauce is prepared separately using soy sauce, hot honey, water, sriracha, rice vinegar, grated garlic, and cornstarch. The vinegar balances the sweetness, while the garlic gives the glaze extra flavor.
Cornstarch thickens the sauce as it cooks, helping it cling to the chicken rather than running off the surface. Keeping the sauce separate from the marinade is important because the marinade has been in contact with raw chicken.
Boneless, skinless chicken thighs make this recipe forgiving because they tend to stay juicy through a hot sear. Cutting them into bite-sized pieces also makes serving easier.
Hot honey is used in both the marinade and the finishing sauce. Use a bottled version you enjoy; a particular brand isn't required. Sriracha adds extra heat and tang, while rice vinegar helps keep the glaze from tasting flat.
Garlic powder seasons the chicken, while grated garlic adds flavor to the finishing sauce. Cornstarch thickens the sauce, and a little oil helps the chicken sear in the skillet.
Cook's Tip: The chicken needs at least 20 minutes in the marinade to pick up flavor, but it also holds up well overnight in the refrigerator. Use a meat thermometer and cook the chicken until its internal temperature reaches 165°F.
Give the chicken enough room in the skillet. If the pan is crowded, the pieces may steam instead of developing the browned surfaces you're looking for. Work in two batches if needed.
Resist moving the chicken around too soon. Allowing the pieces to cook undisturbed for a few minutes per side helps create darker, caramelized spots.
When preparing the sauce, stir occasionally as it simmers. This helps keep the cornstarch evenly distributed and prevents it from settling and scorching on the bottom of the pan.
For easier meal preparation, marinate the chicken overnight in the refrigerator. You can also mix the sauce ingredients ahead of time and refrigerate them for up to three days. Stir the mixture well before cooking because the cornstarch settles.
Serve this sweet and spicy chicken over steamed white or jasmine rice so the rice can soak up the flavorful glaze. Steamed broccoli adds a simple green vegetable to balance the meal.
For extra color and texture, garnish with sliced scallions or toasted sesame seeds if desired. You can also drizzle a little extra hot honey over the chicken for additional sweetness.
A cold glass of water or iced tea is a refreshing accompaniment if you enjoy the heat from the hot honey and sriracha.
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This hot honey chicken features juicy, pan-seared chicken thighs marinated in soy sauce, hot honey, and sriracha, then coated in a thick, flavorful glaze. With a delicious balance of sweet, savory, and spicy flavors, this easy chicken dinner is served with steamed rice and broccoli for a satisfying weeknight meal. No deep-frying required!
Add all the seasonings and sauce and mix well. Marinate for at least 20 minutes, or even overnight in the refrigerator.
Add a little oil to a large skillet over medium-high heat. Add the chicken and cook until golden brown and the internal temperature reaches 165°F, turning the pieces as they sear.
Pour the sauce over the cooked chicken.
Serve over rice with steamed broccoli. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Mama's Note: Don't skip making the sauce separately from the marinade. The marinade has been sitting on raw chicken, so it needs its own trip through the pan with fresh ingredients rather than getting poured straight over the cooked chicken.
Storage: Cool completely, then transfer to an airtight container. Keeps in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second bursts.
Freezing: Freeze the cooked, glazed chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
This sweet and spicy hot honey chicken proves that a short marinade and a quick stovetop sauce can do as much work as a deep fryer, just with less mess. One skillet, one small saucepan, and about 45 minutes turn three pounds of chicken thighs into a satisfying dinner that's easy enough for a weeknight and delicious enough to make again.
Serve it over rice with steamed broccoli, and it's ready for your regular dinner rotation. If you enjoy sweet and spicy chicken with a glossy hot honey sriracha glaze, this recipe is worth keeping close.