Garlicky Honey Sriracha Chicken – sticky, spicy chicken balanced out with a sweet pineapple avocado salsa !
If you like spicy food with sticky sauces then this Honey Sriracha Chicken is for you, my friend.
Juicy chicken thighs slathered in a garlicky honey Sriracha glaze served with a simple, sweet & spicy pineapple avocado salsa.
Honey Sriracha Chicken
The inspiration for this recipe came from the Whole 30 Jerk Chicken recipe I shared a while back. While the flavours are quite different the idea of sticky, spicy deliciousness paired with a fruity avocado salsa just had to be done. Again. But different.
- Garlic –
- Honey – You can swap out the honey with equal amounts of maple syrup or 5 tablespoons light brown sugar.
- Sriracha – Make sure to double check the label to ensure gluten free.
- Rice Vinegar – If needed, you can use white wine vinegar, apple cider vinegar or more lime juice instead.
- Lime Juice – In a pinch you can use lemon juice.
- Salt – As always, add the recommended amount then taste and season with more if you think it needs it.
Mix it all together in a bowl and you’ve got your marinade. Let your chicken marinate for at least 20 minutes, or if time allows you can marinate for up to 2 hours. Let’s be real though; if you’re like me and make last minute dinner decisions because you
lack basic planning skills are a free spirit then you may not have the time to marinate. I getcha. I’ve been there (basically every day). This sauce is so flavourful, even if your chicken hasn’t done its thing soak up all the spicy goodness it’s still good!
TLDR: marinating is nice but not absolutely necessary here.
Pineapple Avocado Salsa
If you do have time to marinate said chicken you can use that time to make your pineapple avocado salsa – though you won’t need much time for that because it’s super simple!
Just toss together an avocado with some diced pineapple in a little lime juice and add red pepper flakes. If you really love spice then go ahead and throw a little jalapeño in the mix. If not – no worries! Either way the result is a bright & fresh ‘salsa’ to plate alongside your spicy chicken pieces. It’s all about balance.
To serve we went with white rice to mix in with the sauce, but you can also do cauliflower rice here if you want to keep this recipe paleo.
Finally, top it off with sliced green onions (because they make everything better) and maybe even a squeeze of lime juice for extra brightness.
BOOM. Dinner is served.
- 4 cloves garlic, mined or crushed
- 3 tablespoon Sriracha (ensure gluten free)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon sea salt
- 6 pieces boneless, skinless chicken thighs
- 1 tablespoon cooking oil
- sliced green onions for topping
Pineapple Avocado Salsa
- 1 avocado diced
- 1 cup pineapple, cut into 1 inch chunks
- 1 tablespoons fresh lime juice
- 1/2 jalapeno (optional for extra spice)
- 1/4 teaspoon red chilli flakes
- pinch of sea salt
- Mix together the garlic, Sriracha, honey, vinegar, lime juice and salt together in a large mixing bowl. Add the chicken breast to the bowl, cover and place in the fridge to marinate for at least 20 minutes.
- When you're ready, take the chicken out of the fridge. Heat the oil in a large skillet on a medium heat. When the oil is hot add the chicken to the pan and sear on both sides (about 6-7 minutes per side). Stir every so often to keep the honey from burning. The chicken will caramelise and the sauce will thicken as you cook.
- Once the chicken is cooked through (internal temperature: 160°F/75°C) remove the chicken from the pan and transfer to a cutting board or plate. Let rest at least 5 minutes before cutting.
- Serve over a bed of rice (or cauliflower rice for a paleo version) along with the avocado salsa and sliced green onions.
- While the chicken is resting add all of the salsa ingredients to a small mixing bowl and toss together to combine.
Serving size for salsa: Calories:64 Fat: 4 g Saturated fat: 1 g Carbohydrates: 2 g Sugar: 2 g Fiber: 3 g Protein: 1 g