Spicy, moist, and delicious, Honey Soy Sriracha Baked Chicken Breasts is the perfect easy meal. And it’s so tasty, everyone will think you’ve been cooking for hours, instead of just minutes. But, if you are a little sensitive to spice, you can half the amount of sriracha sauce and still have an amazing chicken meal.
Whether you need a quick weeknight dinner or one for easy entertaining, Honey Soy Sriracha Baked Chicken Breasts is always a hit. It’s juicy, sweet, spicy, tangy and bursting with layers of flavor. You’ll have everyone asking for seconds.
The truth is, there’s nothing like a good chicken recipe. You know the ones that are so tasty, you come off as some amazing at-home-chef because the flavors taste restaurant quality. Well, this is one of those recipes.
Best of all, it’s so easy to make. It’s made with only 5 ingredients, most of which are pantry staples that you may already have on hand.
You have to love a meal that simple, delicious, and sure to impress. And if you are sensitive to heat, you can always adjust the amount of sriracha sauce in the marinade to make it milder or hotter – the choice is yours.
Honey Soy Sriracha Baked Chicken Breasts is a true and tasty dinnertime winner!
A Simply Delicious Chicken Marinade
When it comes to sauces, marinades, or rubs, the perfect ones hit multiple flavor profiles. And the combination of spicy, sweet and sour with a delicious balance of salty and savory makes each bite of Honey Soy Sriracha Baked Chicken Breasts a real hit!
Each flavor builts on the other to create a perfectly balanced and super tasty dish. Here is a breakdown of each of the flavors:
- Spicy taste come from the sriracha sauce. It add a delicious balance of spicy and sweet garlic savor to the chicken.
- Sweet flavoring in this dish is pure liquid gold. It comes from sweet, feel good honey. And if you like your meal a little sweeter, you can always add in some more.
- Sour tang comes from white balsamic vinegar. If you haven’t cooked with white balsamic vinegar, it is milder in flavor than classic balsamic vinegar. And it has an almost sweet tart flavor. But most obviously, it’s lightly colored instead of brown. This is because it is cooked at a low temperature to avoid any darkening.
- Salty and savory seasoning comes from the soy sauce. If you are sensitive to salt, you can always use low sodium soy sauce for this recipe.
Easy Baked Chicken Recipe
Marinating chicken is the perfect way to make tender, juicy, flavor bursting chicken. With minimal effort, your meal is so much better. And it can take anywhere from mere minutes to just letting it sit in the fridge overnight. Whichever you choose, this baked chicken trick always works.
Our favorite marinades always come together quickly and easily. Some of our favotire chicken dishes include Easy Asian Chicken, Smoky Baked Chicken Breasts, Quick and Easy Baked Chicken Parmesan, Apple Teriyaki Chicken, and now Honey Soy Sriracha Baked Chicken Breasts.
How Spicy is this baked chicken dish?
Honey Soy Sriracha Baked Chicken Breasts is supposed to have a little kick, but it is definitely not too spicy. It is made to be flavorful, but not bursting with way too hot to enjoy heat. Or clear your sinuses spicy. You want it to have just the perfect amount of spice.
You can control the heat by adding more or less sriracha sauce to the marinade. This recipe calls for only 2 teaspoons of sriracha sauce, but you can always adjust it to your taste. I’m leaving it in your hands!
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Here’s the breakdown of how much sriracha sauce you should add for your taste:
- 1 teaspoon is recommended if you are sensitive to heat and prefer less spicy meals. Or if you are really sensitive, you could start with half a teaspoon. And add more if needed.
- 2 teaspoons hits the perfect balance of flavors and gives your chicken a moderate boost of heat.
- 3 teaspoons will be hot! This is only recommended for those who absolutely LOVE spicy food.
If you want to make sure that you are adding the right amount of sriracha sauce, start small. And makes sure when you are making your sauce, add the sriracha sauce last. This way, you can adjust the heat and know exactly what the sauce will taste like.
So, you can add 1 teaspoon and give it a little try. If you think it could use a little more heat, add another teaspoon. And if you love the flavor, stop there. But, if you’re craving more heat, you can always add a little more sriracha sauce. It’s always easier to add sriracha sauce a little bit at a time.
Just know, if you like it as a dipping sauce now, it’s going to taste even better after marinating and baking with your chicken.
How to Bake Delicious and Juicy Chicken Breasts
With so many different sauces and marinades, there are many different ways to bake chicken breasts. But, if you want a super tasty chicken dinner, the most important thing is to not overcook it. You don’t want to eat a tough, dry piece of meat that’s too hard to enjoy.
Here are some tips for making juicy, delicious chicken breasts:
- Marinades flavor the chicken while also keeping the chicken tender and moist. Simply marinating your chicken for 15 to 30 minutes before baking can help keep it juicy and prevent it from drying out while cooking. If you want to marinate longer, you can marinate it for up to 24 hours in the fridge. But make sure not to marinate it for more than 48 hours. Chicken becomes too soft and mushy when it marinates for too long.
- Cooking at a high temperature keeps the chicken breasts moist and juicy. It helps the chicken develop a crispier crust on the outside, which locks in the natural juices and stops it from drying out.
- Let chicken rest for a couple minutes before serving and eating. Even just waiting 2 to 3 minutes can help the chicken hold in more of its natural juices, leaving you with a delicious and tasty dinner.
Can you use another cut of chicken?
In one word – YES! Honey Soy Sriracha Baked Chicken Breasts can be prepared with any type of chicken: bone-in or boneless.
If you’re using chicken drumsticks or thighs with the bone in, the baking time may be longer. These cuts of chicken may need to bake for 35 to 40 minutes at 425°F (230°C).
Boneless thighs, on the other hand, will need only a little more time. You can bake boneless thighs for 25 to 30 minutes at 425°F (230°C).
Whichever cut of chicken you use, always make sure that you cook it until the recommended internal temperature of 165°F (74°C).
CAN YOU MAKE Honey Soy Sriracha Baked Chicken Breasts AS A FREEZER MEAL?
Absolutely! If you love easy prep dinners, Honey Soy Sriracha Baked Chicken Breasts makes a wonderful freezer chicken dinner. In fact, it comes together really easily.
Simply, add the uncooked chicken breasts to a 1 gallon sized freezer bag and cover with the sauce. Make sure that the chicken is evenly covered with the sauce before zipping up the bag.
To avoid any freezer burn, remove as much air as possible before sealing the freezer bag. To do this, simply close the zipper about 80% and let out more air through the barely open section before closing it and putting it in the freezer.
You can freeze Honey Soy Sriracha Baked Chicken Breasts for up to 6 months. And when you want to make it, simply defrost it in the fridge overnight before baking.
If it needs to defrost a little faster, you can thaw it in cold water. To do this, simply immerse the freezer bag filled with frozen chicken in cold water, changing the water every 30 minutes. It will take about 1 hour for the chicken to fully defrost this way. After your chicken is thawed in water, bake it immediately.
Whether you choose to defrost your chicken in the fridge overnight or in cold water, chicken breasts are often more flavorful when frozen because they can marinate in the sauce as they defrost. Marinating is the secret sauce to extra tasty chicken.
What is Sriracha Sauce?
Sriracha sauce is a popular type of hot sauce. This versatile, bright red, hot sauce is made from chili peppers, distilled vinegar, garlic, sugar and salt. And it is popular all over the world.
The flavors and consistency of sriracha varies from brand to brand. But it’s known for its spicy and sweet garlic flavoring with a consistency similar to ketchup.
You add a dash or more to add a boost any dish. So, whether you add it your marinade or use it as a condiment, sriracha sauce is delicious and super versatile.
When you make Honey Soy Sriracha Baked Chicken Breasts, make sure to use sriracha sauce and not another hot sauce. Sriracha is less vinegary than most hot sauces. Too much vinegar will make your chicken too sour and you don’t want that. The while balsamic vinegar adds the perfect amount of light vinegar to compliment sriracha sauce in this chicken dish.
HOW TO MAKE Honey Soy Sriracha Baked Chicken Breasts
A flavor bursting baked chicken dish that is as easy as it is delicious. It’s made in only 5 simple steps and has an even easier cleanup. You have to love a meal that is simple and truly finger-licking good!
STEP 1: PREHEAT OVEN TO 425°F (230°C)
If you don’t usually bake your chicken breasts at 425°F, you are going to love it. When chicken cooks at a higher temperature it keeps it juicy and moist. And most importantly, it gets dinner on to your table even faster. My hungry kiddos always love that. Especially when they don’t realize that they are hungry until I am starting to make dinner.
STEP 2: MAKE THE Marinade
The honey soy sriracha sauce is made with only 4 ingredients. But these ingredients pack an unbelievable flavor punch. And they perfectly highlights that famous “less is more” idea when it comes to making easy and delicious dinners.
With just a few ingredients, you can throw together an amazing meal that leaves everyone asking for more. Seriously, the sauce is so yummy, you may want to make some extra to use as a dipping sauce for later.
To make the sauce, simply combine white balsamic vinegar, soy sauce, honey, and sriracha sauce in a small bowl. And it’s just that simple. Don’t you just love when dinner comes together that easily.
STEP 3: FLAVOR THE CHICKEN
If you are marinading the chicken before baking, add the chicken to a large bowl, container, or one gallon freezer bag. Pour the honey soy sriracha sauce over top. Cover the chicken with a lid, plastic wrap, or zip closed the freezer bag. And marinade the chicken in the fridge for 30 minutes to 24 hours before baking.
But, if you are short on time, there is so much flavor in this honey soy sauce, you can skip the marinating step. The real difference is that when you bake without marinating, the flavor simply covers the outside of the chicken. But when you marinade first, the chicken becomes more flavorful because the sauce also flavors the inside of the meat. Either way, Honey Soy Sriracha Baked Chicken Breasts is always a tasty dish!
When you are ready to bake the chicken, add the chicken breasts to a parchment covered baking sheet. Cover the chicken breasts evenly with the honey soy sriracha sauce. And before you know it, dinner will be ready!
STEP 4: BAKE
Honey Soy Sriracha Baked Chicken Breasts bakes quick and easily. Simply pop it in the oven for 15 to 20 minutes.
When it’s done, check the internal temperature using a meat thermometer. Chicken is safe to eat when its internal temperature is 165°F (74°C).
STEP 5: REST
Before you serve the chicken, let it rest. If you cut it too soon, and slice off a bite as soon as it comes out of the oven, it will lose some of its natural juices and tender texture. Letting it rest for even 3 minutes helps to lock in some of its juices, so you end up with a delicious piece of chicken every time.
If you’re craving a flavor packed chicken dish, Honey Soy Sriracha Baked Chicken Breast always hits the spot. I hope that your family enjoys it just as much as we always do!
HUNGRY FOR MORE Quick & Easy RECIPES?
Honey Soy Sriracha Baked Chicken Breasts (5 Ingredients Recipe)
Spicy, moist, and delicious, Honey Soy Sriracha Baked Chicken Breasts is the perfect easy meal. And it’s better and healthier than takeout. If you are a little sensitive to spice, you can half the amount of sriracha sauce and still have a tasty chicken meal.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: Asian
- 4 boneless, skinless chicken breasts
- 3 tablespoons white balsamic vinegar
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 teaspoons sriracha sauce *
* For a less spicy chicken, use half of the sriracha sauce. And for a spicier chicken dish, you can double the sriracha sauce.
- Preheat oven to 425°F (230°C).
- In a small bowl, combine balsamic vinegar, soy sauce, honey, and sriracha sauce to make sauce.
- Place chicken on a sheet pan covered with parchment paper. Cover with sauce.
- Bake chicken for 15 to 20 minutes. Cook until an internal temperature of 165°F (74°C).
- Let it rest for 3 minutes before serving.
- To safety eat chicken, cook until an internal temperature of 165°F (74°C).
- Honey Soy Sriracha Baked Chicken Breasts can be prepare as a freezer meal. You can freeze it before cooking your meal. Freeze for up to 3 months and defrost in the fridge overnight before baking it.
- Serving Size: 1 piece
- Calories: 314.52kcal
- Sugar: 17.49g
- Sodium: 831.42mg
- Fat: 5.24g
- Saturated Fat: 1.11g
- Unsaturated Fat: 1.37g
- Trans Fat: 0.02g
- Carbohydrates: 18.5g
- Fiber: 0.1g
- Protein: 45.73g 9
- Cholesterol: 145.27mg
Keywords: easy baked chicken breasts, easy prep baked chicken dinner
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