Quick Marinated Honey Sriracha Chicken Thighs
These Honey Sriracha Chicken Thighs are the perfect balance between sweet and spicy and are super quick to make. Perfect for a quick weeknight meal or double the batch for a great freezer meal prep idea.

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Having a recipe that is super quick like this honey sriracha chicken, is so important to me as I often get overwhelmed when I am done with work and am faced with dinner decisions. There is only so much thinking I can do in a day, sometimes and planning dinner is not my favorite pastime. Easy dinner recipes are like gold!
This recipe, though, has been well received by my family. It is full of Asian-inspired flavors with a hint of spiciness, but nothing too exotic. Honey sriracha is a flavor everyone enjoys, and this sriracha grilled chicken has stood the test of time on my recipe rotation for years now.
You could swap the 5-minute honey sriracaha sauce in this recipe and make it with a sweet and sticky honey teriyaki sauce as well. But if you use the teriyaki sauce, don’t marinate the chicken. Instead, I just baste the chicken with the teriyaki at the end of cooking so the sugar in the sauce doesn’t burn.

Why It’s a Keeper
- Simple ingredients – It uses simple Asian ingredients that are easily found in any grocery store.
- Versatile – Can be grilled or baked, making it great for any time of the year.
- Perfect for meal prep – This sriracha grilled chicken makes a great freezer meal. Double or triple the recipe and freeze for another day, so dinner is ready to just cook.
- No long marinating time – I love this recipe because it does not need a long time to marinate. 15 minutes is all you need.
- Adjustable spice level – Turn on the heat if you like spicy by adding more sriracha.

Star Ingredients
- Chicken thighs – Bone-in or boneless skinless chicken thighs. You can make this recipe using skin-on chicken thighs, but I find fat from them tends to cause the grill to flare up, making them more difficult to cook without burning. I also personally like it when the marinade coats the actual chicken vs the skin alone. I just find the flavor to be better overall.
- Hoisin sauce – an ingredient popular in Southern Chinese cuisine. Thick like molasses but with a unique sweet and salty flavor.
- Sriracha – A tangy hot sauce with Thai origins.
- Honey – Add sweetness to balance the salty heat from the other ingredients.
Step-By-Step Made Simple
Add the sauce ingredients to a bowl and mix. Poke the chicken with a fork and marinate with the sauce for 15 minutes. Grill the chicken, basting once it is nearly cooked on all sides.
Leftovers? No Problem
Store: Cooked chicken thighs can be stored in an airtight container in the refrigerator for 3-4 days.
Freeze: To freeze, let the cooked chicken thighs cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer to a resealable freezer bag or an airtight container. Freeze for up to 3 months.
Reheat: To reheat from frozen, place the chicken thighs in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes until heated through. You can also reheat individual portions in the microwave in 1-2 minute intervals until warmed.


Quick Marinated Honey Sriracha Chicken Thighs
Equipment
- Barbecue
- Chopping Knife
- Small Bowl
- Spoon
- Measuring Spoons
- Large bowl or resealable plastic bag
Ingredients
- 3 lbs chicken thighs about 8 chicken thighs
- 5 cloves garlic minced
- 1 ½ tsp ginger peeled and finely minced
- 1 tbsp hoisin sauce
- 1 tbsp sriracha
- 2 tbsp honey
- 2 tbsp soy sauce
Instructions
- In a large bowl combine garlic, ginger, hoisin sauce, sriracha, honey and soy sauce.
- Place the chicken in a large bowl and poke the chicken with a fork all over. Pour the sauce over the chicken and mix. Let sit for 15 minutes.
- Grill on medium heat for about 10 minutes per side, basting with the remaining sauce. Continue to cook until the internal temperature of the chicken reaches 165°F.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.