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You are here: Home / Proteins / Poultry / Honey Sriracha Chicken

Published May 5, 2014. By Alyssa Brantley 34 Comments

Honey Sriracha Chicken

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It occurred to me to name this recipe “Pantry Chicken Marinade” but I thought I might just confuse everyone. The truth is this Honey Sriracha Chicken Marinade was inspired by using my pantry staples (the ones I ALWAYS have on hand), using a minimum number of ingredients and being flexible enough to be cooked in the oven or on the grill.

Basically, I wanted to create a new recipe to have in my back pocket for those (common) times when I am one or more ingredient away from making a recipe. The ingredients in this marinade are always in my house and I have a feeling a lot of your homes as well.

Sriracha (store bought or homemade), coconut aminos or gluten free tamari, honey, fresh ginger root.

A little spicy, a little sweet and a  nice kick from the fresh ginger.

I think this is going to become a staple in your house too!

Honey Sriracha Chicken from www.EverydayMaven.com

NOTES:

  • You can use any skin-on, bone-in chicken parts you want, it doesn’t have to be legs.
  • If you are not feeding a crowd or don’t want to freeze the cooked chicken, feel free to halve the recipe.

Did you make this recipe? Please give it a star rating below!

Honey Sriracha Chicken Marinade
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
 

Honey Sriracha Chicken Marinade. Paleo. Gluten Free. Clean Ingredients. Cook in the stove or on the grill!

Course: Mains
Cuisine: Thai
Keyword: Honey Sriracha Chicken
Servings: 12 servings
Calories: 258 kcal
Author: Alyssa Brantley
5 from 1 vote
Print
Ingredients
  • 6 pounds skin-on chicken drumsticks approximately 24 drumsticks
  • 1/2 cup sriracha
  • 1/4 cup coconut aminos or gluten-free tamari
  • 2 tablespoons raw honey
  • 2 teaspoons freshly grated ginger root
  • pinch kosher salt
Instructions
  1. Begin by mixing the Sriracha, coconut aminos, honey, grated ginger root and salt in a bowl until well combined. Set aside.

  2. Use a fork to puncture each chicken leg (or whatever part you are using) 4 to 6 times.

  3. Use 2 gallon-size ziplock bags and place half of the chicken and half of the marinade in each. Seal and toss until chicken is well coated. Refrigerate and marinate for 8 to 24 hours.

  4. Remove chicken from fridge 20 to 30 min prior to cooking. Set oven racks at 2nd and 4th positions and preheat oven to 400F and line two baking sheets with tinfoil and insert raised cooking racks in each.
  5. Arrange the chicken on each rack so that there is ample space between them (to get crispy!).

  6. Cook for 25 minutes. Remove trays from oven, turn chicken and rotate trays when you place them back in. Cook for an additional 20 minutes and remove both trays. Set oven to broil and place one tray in at a time on the oven rack that is set closest to the broiler (in my oven the broiler is at the top so this would be the 2nd position rack). Broil for 5 minutes, remove and repeat with remaining tray. Let cool for a couple minutes, serve and Enjoy!

Nutrition Facts
Honey Sriracha Chicken Marinade
Amount Per Serving (2 Drumsticks)
Calories 258 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 139mg46%
Sodium 535mg23%
Potassium 353mg10%
Carbohydrates 4g1%
Sugar 3g3%
Protein 26g52%
Vitamin A 85IU2%
Vitamin C 7.5mg9%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Honey Sriracha Chicken from www.EverydayMaven.com

 

 

 

Filed Under: Dairy Free, Gluten Free, Grain Free, Mains, Poultry

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Reader Interactions

Comments

  1. Candy says

    March 26, 2019 at 5:37 pm

    I would like to make this in an air fryer. Any tips.

    Reply
    • Alyssa Brantley says

      March 28, 2019 at 11:43 am

      Hey Candy! I haven’t tried this one in the air fryer so not sure how the marinade will hold up. If you decide to experiment, come back and let me know how it turns out!

      Reply
  2. Tommy says

    May 14, 2018 at 5:47 pm

    I’ve done this recipe multiple times and have to say that it’s the best chicken I’ve ever had. It’s great with thighs too! Thank you for the recipe! 🙂

    Reply
    • EverydayMaven says

      June 17, 2018 at 10:24 pm

      What an amazing compliment Tommy!! Thanks you so much 🙂

      Reply
  3. Chrissy Bailey says

    May 11, 2017 at 8:08 am

    I found this recipe about 2 years ago. It is a family favorite, especially with the picky kids. This recipe is probably the most requested in our household. Mmmm! My husband is salivating just thinking about them now.

    Reply
    • EverydayMaven says

      May 11, 2017 at 11:48 am

      That is so awesome Chrissy!!! I love hearing feedback like this 🙂

      Reply
  4. Mersiha says

    June 30, 2015 at 1:34 pm

    can this sauce be used without the coconut aminos or tamari?

    What does this ingredient do and give to the sauce ?

    Reply
    • EverydayMaven says

      June 30, 2015 at 2:49 pm

      Hi Mersiha – It is one of the main flavor components of this sauce and I have never tried it without it. I think it would be unbalanced and have an off-taste.

      Reply
      • Bilal says

        October 11, 2015 at 9:50 am

        cud proly just use bragg liquid aminos

        Reply
        • EverydayMaven says

          October 11, 2015 at 11:45 pm

          Definitely!

          Reply
  5. EverydayMaven says

    August 13, 2014 at 4:14 pm

    Hi Dave,
    This should work on the BBQ but I would use a lower flame and cook just a bit longer than these suggested times – http://allrecipes.com/howto/grilling-times-for-chicken-and-poultry/ – so the sugars in the marinade don’t burn. Alternately, you could par-cook the chicken in the oven and finish on the grill to avoid any burning. Hope you love it!

    Reply
  6. Marguerite says

    July 20, 2014 at 4:15 pm

    Just went to a restaurant in the Highlands in Denver(Linger), and had Honey Sriracha Duck Wings. They were so good that I needed to find a recipe. Finding a Paleo/ clean version was an added bonus. Thank you!

    Reply
    • EverydayMaven says

      July 21, 2014 at 9:04 am

      Hope you love it Marguerite! Thanks for reading 🙂

      Reply
  7. EverydayMaven says

    July 2, 2014 at 4:16 pm

    So am I Hannah!! Summer is going well – we need to make a plan to get to the other side of the mountains and see you guys!

    Reply
  8. [email protected] Chef says

    May 11, 2014 at 8:21 am

    wow, finger licking good!!!!
    spicy and sticky sriracha chicken sounds incredible!!!

    Reply
    • EverydayMaven says

      May 12, 2014 at 12:01 pm

      Thanks for stopping by – hope you love it!

      Reply
  9. Lea Ann (Cooking On The Ranch) says

    May 10, 2014 at 8:41 am

    Did she say Sriracha??? 🙂 This looks delicious and I’d love to try making my own one of these days. Thanks for the links.

    Reply
    • EverydayMaven says

      May 12, 2014 at 12:00 pm

      You know LeaAnn, I love making homemade condiments but I find that Sriracha is just easier to buy. Maybe we just use it up too fast 😉

      Reply
  10. Joanne says

    May 10, 2014 at 6:32 am

    I love the sweet and spicy in this! I’m thinking it would also work as a tofu marinade. Bookmarked!

    Reply
    • EverydayMaven says

      May 12, 2014 at 11:59 am

      I think it would work really well for Tofu Joanne but I would probably bump up the Sriracha just a bit as I think Tofu needs a tad more of a kick.

      Reply
  11. [email protected] says

    May 9, 2014 at 3:21 am

    Recipes devised using what is left in the house are often the best ones! Honey and sriracha…YUM!

    Reply
    • EverydayMaven says

      May 12, 2014 at 11:58 am

      So true Amanda – some of my most favorite dishes are born that way!

      Reply
  12. Jeanette | Jeanette's Healthy Living says

    May 8, 2014 at 6:20 pm

    Love how simple and flavorful this recipe sounds Alyssa – can’t wait to try!

    Reply
  13. [email protected] Riffs says

    May 7, 2014 at 9:12 am

    I love spicy, and how it combines with something sweet like honey. This is so awesome! Super stuff — thanks.

    Reply
  14. Leigh says

    May 6, 2014 at 8:48 pm

    Made this tonight with chicken wings and served with roasted potato wedges. It was a hit!

    Reply
    • EverydayMaven says

      May 7, 2014 at 7:14 am

      Awesome Leigh! So glad you loved it – I bet it was delicious on wings 🙂

      Reply
  15. Charlene says

    May 5, 2014 at 5:28 pm

    This is on my “to try” list. Did you calculate the PPV by chance? Thanks.

    Reply
    • EverydayMaven says

      May 7, 2014 at 7:12 am

      Hi Charlene!
      I did but it isn’t displaying for some reason. I have gotten a couple of emails about some other recent recipes that aren’t displaying the PP correctly. I will look into it later tonight and see if there are updates or something that will fix it!

      Reply
  16. Norma Chang says

    May 5, 2014 at 3:15 pm

    Copying your idea of puncturing each chicken leg with a fork allowing the marinade to really penetrate. Tasty.

    Reply
    • EverydayMaven says

      May 7, 2014 at 7:11 am

      Yes! I do this with almost all poultry marinades – adds so much more flavor!

      Reply
  17. Jennifer says

    May 5, 2014 at 8:11 am

    This sounds delish!! Can you confirm how much coconut aminos are to be used? Is it 1/4 of the entire bottle? Thank you!

    Reply
    • EverydayMaven says

      May 5, 2014 at 10:42 am

      Hi Jennifer!
      I leftout the “cup”. Thank you so much for pointing that out – I just updated the recipe. It is 1/4 Cup.

      Reply

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