Honey Sriracha Chicken
Try this 'Oh so easy' tasty Honey Sriracha chicken. It takes no longer than 5 mins to prep for yummy fillets that are bursting with flavour!
Ingredients
- 1 kg chicken thigh fillets (skinless & boneless) (NOTE 1)
- 2 tsp peanut oil (sub with veg or canola)
- 2 tbsp sriracha (NOTE 2)
- 2 tbsp honey
- 2 cloves garlic (minced)
- 3 tbsp light soy sauce (NOTE 3)
- 1 tbsp dark soy sauce (NOTE 3)
- 2 tbsp brown sugar (packed) (NOTE 4)
Instructions
- In a large bowl place in the chicken along with the remaining ingredients and mix well to combine. If possible marinate at room temperature for at least 30 minutes.
- Preheat the oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large baking tray with foil and if possible use a grilling rack to lift the chicken off the tray whilst cooking.
- Place the chicken smooth side down and reserve the marinade for later use. Bake the chicken for 7 minutes, carefully flip the fillets over and brush the marinade all over the chicken, continue to bake for a further 7 minutes or until cooked through.
- Optional - For a nice crust and colour on the chicken, use the top heating element on the oven and grill (broil) the chicken for 5 minutes or until it develops a nice colour.
Notes
(NOTE 1) Chicken Thigh Fillets - For flavour and no-fuss chicken I recommend chicken thighs fillets (bone and skin free). If you have time to marinate the chicken for a few hours, you can use bone-in thighs, the chicken will be juicer! I don't recommend breast fillets as it'll dry out in the baking process.
(NOTE 2) Sriracha - Sriracha can be found in the international section in supermarkets. If not head to your nearest Asian specialty shop or you can swap sriracha with your favourite chilli sauce.
(NOTE 3) Light and dark soy sauce – Light soy or regular soy is commonly used for lots of Asian recipes. Dark soy is thicker in consistency and is used to add colour (darkness) to food, it's also sweeter and less salty than light soy. It's best not to swap one for the other if possible.
(NOTE 4) Brown sugar - Helps the chicken to develop a nice coloured crust, it also makes the chicken tender.
To serve - Honey Sriracha Chicken goes great with hot steamed rice, fresh salad or hearty veggies.
Leftovers - Honey Sriracha Chicken is best served immediately whilst hot. Leftovers can be kept in a sealed container placed in a fridge for a few days.
The calories and nutrition information was calculated using a third party Application. This should be used as an approximation guide only.
Nutrition
Serving: 1servingCalories: 399kcalCarbohydrates: 20gProtein: 50gFat: 12gSaturated Fat: 3gCholesterol: 238mgSodium: 1232mgPotassium: 650mgFiber: 1gSugar: 18gVitamin A: 60IUVitamin C: 5mgCalcium: 33mgIron: 2mg