Honey Sriracha Chicken

Honey Siracha Chicken

Using the Game of 2 Halves Sriracha sauce this recipe is a BBQ gem.


So make the marinade 1st, which will also double as our basting and finishing sauce. You’ll need the following ingredients:

  • 125 ml Hornet Chilli sriracha

  • 125 ml extra virgin olive oil

  • 125 ml honey

  • 125 ml white wine vinegar

  • 3 tablespoons Worcestershire sauce

  • 1 tablespoon smoked paprika

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon black pepper

Whisk all of the ingredients together, which will make you just over 500 ml. Reserve 1/4  to 1/2 of this marinade and set it aside for now, depending on how much you want to have leftover for your basting and sauce. 

With the remaining 250 ml or so of marinade, add it to a large bowl or resealable bag with your chicken. This marinade is good for up to marinading 4 large chicken breasts. If you want more just double the sizes.

Marinate the chicken for 8 hours in the refrigerator, or overnight for even more flavour. 

When you’re ready to cook the chicken, heat your grill to medium heat and lightly oil the grates, or light the coals and let them turn that greyish/white.

Remove the chicken from the marinade and discard the marinade. Grill the chicken 5 minutes per side to get a nice sear.

Baste on a few spoonfuls of the reserved honey-sriracha sauce and continue to grill until you reach a lovely golden colour and the chicken is cooked all the way through. 

Remove the chicken from heat and let rest a couple minutes.

Serve with the remaining reserved honey-sriracha sauce. Toss in a few lime wedges, goes with anything rice too fries, maybe even a dollop of mash.