Description of this recipe: This Honey Sriracha Grilled Chicken is a flavor explosion, combining the sweetness of honey with the fiery kick of Sriracha. Marinated to perfection and grilled to juicy tenderness, it’s paired with creamy, fragrant coconut rice for a complete and satisfying meal. The vibrant flavors and easy preparation make it a weeknight winner, while the elegant presentation makes it perfect for entertaining. This dish is a testament to how simple ingredients can come together to create something truly extraordinary.
Why you will love this recipe: You’ll fall in love with this Honey Sriracha Grilled Chicken for several reasons. First, the flavor profile is addictive – a harmonious blend of sweet, spicy, savory, and tangy. The marinade tenderizes the chicken, ensuring each bite is moist and flavorful. The grilling process adds a smoky char that complements the sauce beautifully. The coconut rice is the perfect accompaniment, providing a creamy and slightly sweet counterpoint to the spicy chicken. It’s also incredibly versatile; you can easily adjust the level of spiciness to your liking. Finally, it’s a relatively quick and easy recipe to prepare, making it ideal for busy weeknights or casual weekend gatherings. This recipe is a guaranteed crowd-pleaser!
Ingredients:
For the Honey Sriracha Grilled Chicken:
- 6 Boneless, skinless chicken thighs (about 1.5 – 2 pounds)
- 4 cloves garlic, minced
- 1/8 cup (2 tablespoons) honey
- 2 tablespoons low sodium soy sauce
- 3 tablespoons Sriracha (adjust to taste)
- 1 tablespoon rice wine vinegar
- 3 tablespoons fresh cilantro, chopped, plus extra for garnish
- 1 teaspoon salt
- 3-4 limes, cut into wedges, for serving
For the Coconut Rice:
- 1 (15-ounce) can full-fat coconut milk
- 1 1/2 cups long-grain rice (Jasmine rice recommended)
- 1/2 cup water
- 1 teaspoon salt
Preparation:
Step 1: Prepare the Honey Sriracha Marinade: In a medium bowl, whisk together the minced garlic, honey, soy sauce, Sriracha, rice wine vinegar, chopped cilantro, and salt until well combined. Taste and adjust the Sriracha level to your preference. If you like it spicier, add a bit more Sriracha.
Step 2: Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the Honey Sriracha marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become.
Step 3: Prepare the Coconut Rice: In a medium saucepan, combine the coconut milk, rice, water, and salt. Stir to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
Step 4: Grill the Chicken: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Lightly oil the grill grates to prevent the chicken from sticking. Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill and cook for 7-8 minutes on one side.
Step 5: Finish Grilling and Serve: Flip the chicken and cook for another 7-8 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in even more tender and flavorful chicken.
Step 6: Thicken the Sauce (Optional): If you want an extra sauce to drizzle over the cooked chicken, reserve some of the marinade before adding the chicken. In a small saucepan, mix 1 teaspoon of cornstarch with the reserved marinade. Simmer over medium heat, stirring constantly, until the sauce thickens to your desired consistency.
Step 7: Fluff Rice and Serve: Once the coconut rice is cooked, remove it from the heat and let it sit for 5 minutes with the lid on. Then, fluff the rice with a fork to separate the grains.
Step 8: Plate and Garnish: Serve the sliced Honey Sriracha Grilled Chicken over a bed of fragrant coconut rice. Garnish with fresh cilantro and a squeeze of fresh lime juice. If desired, drizzle the thickened sauce over the chicken.
COOKING Rating: Easy to Medium
Serving Suggestions: This Honey Sriracha Grilled Chicken with Coconut Rice is a complete meal on its own, but it also pairs well with a variety of side dishes. Consider serving it with:
- Grilled vegetables: Bell peppers, zucchini, asparagus, and corn on the cob are all excellent choices.
- A fresh salad: A crisp green salad with a light vinaigrette or a refreshing cucumber salad would complement the richness of the chicken and rice.
- Asian-inspired slaw: A slaw made with shredded cabbage, carrots, and a tangy sesame dressing would add a nice crunch and flavor contrast.
- Pineapple salsa: The sweetness and acidity of pineapple salsa would brighten up the dish and provide a tropical twist.
- Steamed edamame: A simple and healthy side dish that adds a pop of green and a boost of protein.
Tips:
- For the best flavor, marinate the chicken overnight.
- Don’t overcrowd the grill; cook the chicken in batches if necessary.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
- Adjust the amount of Sriracha to your liking.
- For a richer coconut flavor, use full-fat coconut milk.
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
- If you don’t have rice wine vinegar, you can substitute with white vinegar or apple cider vinegar.
- The thickened sauce can be made ahead of time and stored in the refrigerator.
Prep Time: 15 minutes (plus marinating time) Cook Time: 30 minutes Total Time: 45 minutes (plus marinating time)
Nutritional Information: (Approximate, per serving) Calories: 550-650 Protein: 40-50g Sodium: 600-800mg (depending on soy sauce)
Conclusion: This Honey Sriracha Grilled Chicken with Coconut Rice is a delicious and satisfying meal that is sure to impress. The combination of sweet, spicy, and savory flavors, along with the creamy coconut rice, creates a truly unforgettable culinary experience. Whether you’re looking for a quick and easy weeknight dinner or a dish to impress your guests, this recipe is a winner. So fire up the grill, gather your ingredients, and get ready to enjoy a taste sensation!
Frequently Asked Questions (Q&A):
Q1: Can I use chicken breasts instead of chicken thighs? A: Yes, you can use chicken breasts, but keep in mind that they tend to dry out more easily than thighs. If using chicken breasts, I recommend pounding them to an even thickness before marinating and reducing the grilling time slightly to prevent overcooking.
Q2: Can I make this recipe in the oven if I don’t have a grill? A: Absolutely! Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). For a more grilled-like finish, you can broil the chicken for the last few minutes, keeping a close eye on it to prevent burning.
Q3: How can I make this recipe less spicy? A: To reduce the spiciness, simply reduce the amount of Sriracha in the marinade. You can start with 1 tablespoon and add more to taste. You can also add a touch more honey to balance out the heat.
Q4: Can I freeze the leftover Honey Sriracha Grilled Chicken? A: Yes, you can freeze the leftover chicken. Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it in the oven, microwave, or skillet.
Q5: Can I use brown rice instead of Jasmine rice for the coconut rice? A: Yes, you can use brown rice, but you’ll need to adjust the cooking time and liquid accordingly. Brown rice typically requires more liquid and a longer cooking time than Jasmine rice. Add an extra 1/2 cup of water and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
