Deliciously sticky chicken with a bite. This Sriracha Honey Lime Chicken is the perfect combination of sweet and spicy with a hint of lime for tartness.
It took me a few times to get this dish right, because as you multiply the amount of chicken, you can’t multiply the amount of sauce, or it simply won’t reduce in the right amount of time it takes to cook the chicken. You really don’t want your chicken swimming in the sauce, or you’ll have over cooked chicken and very thin sauce. Also, make sure to brown the chicken on both sides before adding the sauce, or it will boil/steam the chicken, and won’t be as aesthetically appealing.
Once you’ve got these few simple things down, it’s easy enough to make this dish quickly. Though you need to tend to it a bit, since you’ll want to keep flipping the chicken around to cover it in sauce, it’s not a super labor intensive dish. Make sure you save some of the sauce to pour over the chicken – it’s the best part!
Sriracha Honey Lime Chicken
Yield 4 servings
For the Sauce:
- 1/3 cup honey (raw and unfiltered, if possible)
- 2 tablespoons Sriracha
- 1 tablespoons avocado oil
- 1 limes, juiced
- 1/2 teaspoon kosher salt
- pepper to taste
For the Chicken:
- 1 tablespoon avocado oil
- 4 boneless, skinless chicken breasts (about 2 pounds)
- salt and pepper to taste
- In a small bowl, combine all of the sauce ingredients and set aside.
- Preheat the broiler.
- In a large skillet, heat the avocado oil over medium-high heat.
- Prepare the chicken by seasoning with salt and pepper then add the chicken to the skillet.
- Cook for about 3-5 minutes on each side, depending on thickness, to achieve a nice browned color.
- Add the sauce on top of the chicken, and turn the heat down to medium.
- Cook the chicken for about 10-15 minutes, or until just about fully cooked. While cooking, continue turning and basting the chicken in the sauce.
- Place the skillet in the broiler for about 5 minutes, to finish cooking and get a bit more caramelization on the chicken.
- Serve with the extra sauce!
Adapted from Julie Wampler's Dinner for Two.