Honey Sriracha Glazed Chicken

45 Comments

1. 
   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….

   1. Thank you so much for letting me know, Kathy. You totally made my day! I’m so glad you both enjoyed it.

2. 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?

   1. 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.

3. 
   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

   1. 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!

4. 
   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!!

   1. 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.

5. 
   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!

   1. 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.

6. 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.

   1. 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!

7. 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?

   1. 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.

8. Did you cut your whole breast in half?

   1. Yes, I did. I grilled the chicken breasts, then cut them into strips.

9. 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!

   1. 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!

10. Is the stone ground mustard a powdered spice or a liquid?

    1. 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.