Tender and juicy honey sriracha chicken for a spicy-sweet meal.
With just the right balance of sweet and heat, this honey and sriracha marinated chicken comes out of the oven juicy and full of flavour. It pairs well with roasted vegetables and a drizzle of pan drippings.
The longer the chicken is able to marinate, the better, so a minimum of 6-hours is recommended. I like to marinate a fresh batch of chicken and freeze them, this way the chicken is fully marinated and ready to go any time chicken is on the menu.
This mixture is not overly spicy, as the goal was a balance with the sweetness of the honey. If you like it spier, add an extra teaspoon or two of sriracha sauce to the marinade.
(Makes 2 servings)
1/4 cup honey
2 tablespoons extra-virgin olive oil
1 tablespoon sriracha sauce
1/2 teaspoon salt
2 boneless skinless chicken breasts
In a small bowl, whisk together the honey, extra-virgin olive oil, sriracha sauce, and salt.
Place chicken breasts into a sealable plastic or silicone bag. Pour the marinade into the bag with the chicken, remove as much air as possible, and seal the bag. Massage the marinade into the chicken ensuring all sides are coated. Refrigerate for a minimum of 6 hours, or freeze up to 3 months (when ready to cook frozen chicken, thaw overnight in the refrigerator before cooking).
Preheat oven to 425°F / 220°C. Place chicken breasts and marinade into a small casserole dish and bake for 30 minutes. Remove from oven and let chicken rest for 10 minutes to allow the juices to redistribute. Spoon over with pan juices and serve.
Nutritional Information Per Serving:
total calories = 330.5 | total fat = 17.87g | saturated fat = 3.07g | cholesterol = 102mg | sodium = 888mg | net carbohydrates = 36.18g | dietary fibre = 0.3g | sugars = 35.96g | protein = 37.54g