Description
A bold dish combining sticky honey sweetness with a chili kick from Sriracha, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 4 chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons Sriracha sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Trim excess fat from chicken breasts and pat dry. Season lightly with salt and pepper.
- In a bowl, whisk together honey, soy sauce, Sriracha, minced garlic, and grated ginger. Place chicken in a resealable bag and pour in marinade. Seal and marinate in the fridge for at least 30 minutes.
- Preheat oven to 375°F (190°C). Heat olive oil in a skillet. Sear marinated chicken for 2–3 minutes per side until browned. Place in a baking dish, pour remaining marinade over, and bake for 25–30 minutes until internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before slicing. Garnish with chopped green onions and serve warm.
Notes
For a smoky flavor, grill marinated chicken instead of baking. Use low-sodium soy sauce for less salt and consider using chicken thighs for extra juiciness.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 16g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 90mg