Sriracha, barbeque sauce, honey, stone ground mustard and oranges give this crowd-pleasing chicken a delicious twist. Fire up your grill for this great tasting Honey Sriracha Glazed Chicken.
Why This Recipe Works
- These Honey Sriracha Glazed Chicken breasts are perfect for any cookout you might be having.
- They're so easy to make!
- The sauce is perfectly balanced. It has just the right amount of sweetness and heat but you could always add a bit more of the hot sauce if you'd like.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- BBQ sauce: Use your favorite brand of bbq sauce. I'm from Texas and I love Texas bbq. One brand of bbq sauce I love is Stubbs (from Austin, TX). Please feel free to use the brand you enjoy using.
- Sriracha sauce: Adds a delightful kick.
- Orange juice and honey: These ingredients add great flavor and a wonderful touch of sweetness.
- Ground mustard: Gives a tangy flavor to the sauce.
- Orange zest: For flavor.
- Butter: I use salted butter.
How To Make This Recipe
- Marinate the chicken breasts in a mix of BBQ sauce, orange zest, orange juice, sriracha sauce, honey, and stone ground mustard for at least 30 minutes up to an hour.
2. Place the chicken breasts on the grill and grill them for 8 minutes on one side.
3. While chicken is grilling, prepare the glaze.
4. Flip the chicken and brush the glaze over each piece and continue cooking.
Expert Tips
- Use either fresh or frozen and thawed chicken breasts. When thawing chicken breasts, make sure you thaw them in the refrigerator, a microwave, or in a sealed bag submerged in cold water. Chicken should always be cooked immediately after thawing.
- Leftover chicken wings will keep for 3 to 4 days in the refrigerator if well covered.
- Honey Sriracha Glazed Chicken would be perfect served over a bed of rice for dinner, as well. They are so juicy and the glaze is so good, the rice would be great to absorb some of the rich and delicious sauce from the chicken so you don't miss a drop.
Frequently Asked Questions
Can I Use A Different Cut Of Chicken?
Yes, but the cooking time will be different. If using a boneless, skinless chicken breast or thighs, cook for 20-25 minutes or until chicken is cooked through and registers 165°F on a meat thermometer.
What Should I Serve With Honey Sriracha Glazed Chicken?
Three Cheese and Bacon Macaroni and Cheese
Roasted Potatoes and Carrots with Rosemary
Enjoy!
Honey Sriracha Glazed Chicken
Ingredients
- 4-5 chicken breasts
MARINADE
- ¼ cup barbecue sauce
- 1 tablespoon sriracha sauce
- ¼ cup honey
- ¼ cup stone ground mustard
- 1 tablespoon orange zest , grated
- ¼ cup orange juice
GLAZE
- 4 tablespoons butter
- ¼ cup honey
- 2 tablespoons stone ground mustard
- 1 tablespoon orange zest , grated
Instructions
- Mix the barbecue sauce, sriracha, honey, mustard, orange zest and orange juice together in a large bowl. Add the chicken and toss to combine. Cover and let marinate for at least 30 minutes in the refrigerator.
- Heat the grill to medium high heat.
- Place the chicken on the grill and grill about 8 minutes per side.
- While the chicken is grilling, prepare the glaze. Melt the butter in a small saucepan on a medium high heat. Whisk in the honey, mustard and orange zest. Bring to a simmer and reduce heat to low.
- Pour a little of the glaze into a small bowl. When you flip the chicken over, brush a little of the glaze over each piece of chicken and continue cooking. Discard the glaze in the bowl.
- After the chicken is thoroughly cooked, place each piece on a large serving platter and pour the remaining glaze from the pot over the chicken.
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.
We enjoy this recipe so much that I created a few other chicken recipes using the same marinade and glaze. Hopefully, you'll love them as much as we do.
Honey Sriracha Grilled Chicken Wings
Honey Sriracha Glazed Chicken Poutine
Thank you so much for reading!
Sounds amazing . Can I do this in a crock pot?
Hi Breann, I haven't tried making this in the crockpot so I'm not sure how it would turn out. I would suggest increasing the amount of liquid that goes into the crockpot. If you are going to use the ingredients for the marinade to pour over the chicken in the crockpot, I would add 1/2 to 1 cup of chicken broth. If you make this in your crockpot, I'd love to know how it turns out.
I just tried this recipe and everything is perfect!!! Thank you 🙂
I’m so glad you enjoyed the recipe. This chicken dish is one of my family’s favorite meals. Thank you so much for letting me know you liked it.
I love the flavors in this – spicy sweet orangey yum! I can see why the recipe is so popular.
I love the flavors too, Lisa. Thanks so much!
We had this for dinner tonight and loved it — especially the glaze on top of rice. My husband would never have eaten it if he knew it had mustard in it so I hid the jar while I made the marinade and glaze. He put the glaze over his rice and made a comment about the seeds but I didn’t tell him what they were 🙂 I didn’t read the comments before we ate but will try it with coconut rice next time. Thanks! It’s a keeper….
Thank you so much for letting me know, Kathy. You totally made my day! I’m so glad you both enjoyed it.
Would I just make extra marinade to pour over if I was going to make it with rice and add a little on top, or is there a better way of doing that?
Hi Victoria, I would make extra glaze to drizzle over the rice. I just noticed that a bit of my recipe is missing from my blog post and I’m not quite sure how that happened. Here is the recipe for the glaze and I would suggest doubling it so you have extra. I’ve added the information to the recipe in the post to show it as well. Thank you.
Glaze Ingredients:
4 tablespoons butter
¼ cup honey
2 tablespoons dijon mustard
1 tablespoon grated orange zest
Instructions
Melt the butter in a small saucepan on a medium high heat. Whisk in the honey, mustard and orange zest. Bring to a simmer and reduce heat to low.
Pour a little of the glaze into a small bowl. When you flip the chicken over, brush a little of the glaze over each piece of chicken and continue cooking. Discard the glaze in the bowl and use the remaining glaze from the pan to top the rice.
This honey sriracha chicken looks delicious! I’m having a dinner party this weekend and can’t wait to try it. However, I don’t have a grill. Do you have any recommendations on baking the chicken? Typically I see other chicken recipes back at 400 for 15 to 20 minutes. Just wondering what you think! Thanks
Hi Anna, You can certainly bake the chicken in the oven and I have many times. For boneless, skinless chicken breasts, I would bake them at 350 degrees for 30-35 minutes or until a thermometer reads 165 degrees. After the chicken has cooked and you remove it from the oven, cover the plate with aluminum foil and let the chicken “rest” for 10-15 minutes. Resting the chicken a few minutes ensures the chicken will be juicy. I’d love to hear how your guests enjoyed the chicken, I’ll bet they love it!
I bookmarked this long ago and finally had a chance to make it. Wow, I was really surprised how delicious the chicken and the sauce was! I did baste the chicken once while grilling, and boiled the remaining marinade to spoon over the sliced chicken. So yummy. Served with coconut rice and a chopped romaine salad with shredded cabbage, carrots, and sliced red bell pepper and cucumber dressed with an Asian vinaigrette. Garnished everything with freshly chopped cilantro — a very healthy and tasty meal. This is going in my regular rotation for sure. Not gourmet cuisine so maybe truly a 4-star recipe, but it’s so easy and delicious that I am rating it 5. Thanks for publishing!!
Thanks so much, Stasia! I’m so glad you enjoyed the recipe, it’s truly one of our favorites too. I love how you paired yours with the coconut rice and salad, it sounds delicious.
Just made this last night after bookmarking the page several months ago. I wish I wouldn’t have waited to make this but am so happy to have re-found the recipe as summer is “starting” in Southern California (it never really stops, but Manhattan Beach does feel the winter gloom and calls that Winter ;-). This is SUCH a great, easy, tasty recipe. We boiled the leftover marinade as a dipping sauce and decided it’d be fun to serve at a bbq alongside another favorite from Food52.com, a creamy white, spicy bbq sauce (https://food52.com/recipes/21937-alabama-style-chicken-kebabs). This will happily go into summer rotation…and maybe be used as a sauce to toss on a little fried chicken when eating less healthfully.
Joanie, I can’t believe you have 5 kids; you look like a college student yourself! My youngest, with whom I cook the most, leaves for a small Christian college in Santa Barbara (Westmont) this fall and our sadness is ameliorated by the fact that she’ll be near the SB wine country and on the way to Paso, which is one of our favorite places, as well. I look forward to reading your travel-related posts for that area to see what we may have missed in the past.
Thank you for a wonderful blog that I look forward to totally familiarizing myself with — especially those college dinners for my girls!
Thank you so much, Carissa. I’m so glad you enjoyed the recipe. What a great idea to serve the sauce alongside Fried Chicken – I’ll have to try that one! Best of luck with your daughter going off to college, she’s heading to such a beautiful area. If we could, we’d move out there in a heartbeat.
Hi Joanie, I,m new to your site’ Love this chicken Recipe And the beans Yum. For a change you could add a clove or two of garlic(to Taste) and some fat sliced mushrooms to the beans they go great together,just mix them in and grill. so cming back to this site often.
Hi Gaynor, so glad you found our site! Yes, garlic and mushrooms would definitely be great additions to the beans. I think I could put garlic in absolutely everything – I love it!
What would you say is the maximum time to marinade in fridge, would overnight be all right. We just made the marinade and plan to cook in 2 hours. The orange zest we made with a small hole cheese grater and it seems kind of strong when you taste it, I wonder if we put too much, kinda packed it in the tablespoon, I guess we will find out tonight. One more question, do you ever cut the chicken breast in half or pieces before putting in marinade?
Hi Dennis, The flavor of the chicken would be stronger if you marinated the chicken overnight.
When making marinades, I always find that the flavor of the marinade itself is pretty strong but after marinating the chicken (even after several hours), the flavor of the chicken isn’t nearly as pronounced. To me, the longer the chicken marinates the better.
I usually place the entire piece of the chicken in the marinade, but you could certainly cut the chicken either in half or into strips.
Since I love the taste of orange in this recipe, I bet the addition of extra orange in your version tasted great. I’d love to hear how it turned out.
Did you cut your whole breast in half?
Yes, I did. I grilled the chicken breasts, then cut them into strips.
Joanie, This chicken looks delicious! Can’t wait to make it. Your comments before the recipe sounded so much like my life I had to comment. My husband graduated from Alabama and our youngest son will graduate this spring from there. Needless to say, we are huge Bama fans and don’t miss a game on television. We’ve been fortunate enough to go see one game a year the past 4 years. Roll Tide!
Thanks Stephanie, we love this recipe too! How exciting about your son graduating in the spring. My husband enjoyed walking around the campus before our son’s graduation and pointing out all the places he used to visit. It’s such a beautiful campus. I’ve only been to one Alabama game and that was way before kids, but we don’t ever miss them on tv. Someday we’ll hopefully get to another one, there’s nothing like being there!
Is the stone ground mustard a powdered spice or a liquid?
Shawn, Stone ground mustard comes in a jar and is found near the other mustards at your supermarket. If you can’t find stone ground mustard, you could also substitute dijon.
This looks great but also those green beans look yummy, is there a recipe for those?
Hi Kim, I’ve had many requests for the green bean recipe and I need to create a blog post for it. They are so good and the recipe is very easy. Simply put the fresh green beans in a large bowl, add a little olive oil, salt and pepper and mix them around. Place them on your heated grill for about 5 minutes until they’re lightly charred and tender. Remove them from the grill and serve. They’re delicious!
what is sriracha ?
Helene, Sriracha is a hot sauce made from chili peppers. It is also known as “rooster sauce” because of the rooster on the label.
Is the marinade hot? I like hot but my family does not. Is there a way to tone down the heat, if it is hot?
This recipe is not all that hot. Several readers indicated they liked it a little bit spicier and they added a little more sriracha. My suggestion would be to add a little sriracha at a time and taste the marinade (before you put the meat in) to check the level of spiciness.
What brand/flavor bbq sauce did you use? Thinking about making this tonight.
Thanks for posting this.
I love Stubbs BBQ sauce. It’s made in Austin and I’m not sure if you can get it where you live. I also like to use Cattleman’s. I suggest using your favorite sauce or one with bold flavors.
I have made this more than once now and it is wonderful! The last time I made it for friends and we served it w brown rice and corn on the cob. I make extra marinade to pour over the chicken and rice once it is plated. Seriously AMAZING! Thanks so much 🙂
Nikki, I’m so glad you liked the recipe. That marinade is wonderful, isn’t it!
I live in an aprtment and unfortunately we cannot grill, do you think there is another way to cook this, because it sounds delicious!
Hi Kara, This chicken could also be cooked on an electrical indoor grill which can be found at Amazon or Target. But really, the taste is in the marinade so you can easily bake it in the oven. Marinate the chicken as the recipe calls for, then bake it in the oven at 350 degrees for about 18-20 minutes or until no longer pink (if using a meat thermometer, bake until chicken is heated through to 170 degrees). Be sure to let the chicken “rest” after removing it from the oven. By this I mean to cover the baking pan with foil and let it sit for 10-15 minutes. This will allow the chicken to stay juicy and moist. Then, slice and serve. Enjoy!!
Will be trying this tomorrow!! Can’t wait for dinner…lol! also substituting asparagus for green beans.
Oh, asparagus would be perfect with it! Enjoy!!
Trying this tomorrow,looks great,can’t wait
Great. It’s a favorite at our house!
This recipe was delicious. Although the Sriracha flavor wasn’t as prominent as my husband had hoped, this recipe is soooo delicious! Making it again for chicken sandwiches this Saturday, thanks for the great recipe!
This looks really good and I will definitely be trying it once it’s warm enough to bring out the grill. Where can I find the recipe for the green beans? They look as good as the chicken.
Hi Allison, I haven’t posted the recipe to the green beans but they’re so easy to make. Simply put the fresh green beans in a large bowl, add a little olive oil, salt and pepper and mix them around. Place them on your heated grill for about 5 minutes until they’re lightly charred and tender. Remove them from the grill and serve. They’re delicious!