Honey Sriracha Marinade (for Chicken and More) Recipe
This versatile Honey Sriracha Marinade combines sweet honey, spicy sriracha, melted butter, tamari, and fresh lime juice to create a flavorful and quick 5-ingredient marinade. Perfect for chicken, wings, salmon, shrimp, or as a dipping sauce, it’s easy to whip up in minutes and elevates any protein with a perfect balance of heat and sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (grilling time for chicken)
- Total Time: 45 minutes (including minimum marinating time)
- Yield: Serves 4
- Category: Marinade
- Method: Grilling
- Cuisine: American
Ingredients
For the Honey Sriracha Marinade
- ⅓ cup melted butter
- ⅓ cup honey
- ¼ cup sriracha
- 1 tablespoon tamari
- 1 tablespoon fresh lime juice
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs or breasts
- ¾ cup Honey Sriracha sauce (from above)
Instructions
- Prepare the Marinade: Add melted butter, honey, sriracha, tamari, and fresh lime juice to a mason jar or small bowl. Secure the lid on the jar and shake vigorously until the sauce is well combined or whisk thoroughly until smooth.
- Melt Butter if Separated: If the butter separates in the marinade, gently hold the lidded jar under warm water (without the lid) until the butter melts and the sauce becomes uniform again.
- Adjust Flavor and Consistency: Taste the sauce and adjust the flavors as desired. For a thicker dipping sauce consistency, heat the sauce in a saucepan over medium-low heat, stirring occasionally, and reduce it by half.
- Store the Sauce: Use immediately or store the marinade covered in the refrigerator for up to 5 days. Bring to room temperature before using if stored.
- Marinate the Chicken: Set aside 2 tablespoons of the prepared sauce for serving. Place 2 pounds of boneless, skinless chicken thighs or breasts in a zip-top bag or shallow baking dish. Pour ¾ cup of the Honey Sriracha marinade over the chicken, cover, and refrigerate for at least 30 minutes or up to overnight for best flavor.
- Cook the Chicken: Remove the chicken from the marinade, discarding the leftover marinade. Grill the chicken over medium heat, flipping halfway through, until internal temperatures reach 185°F to 190°F for thighs or 165°F for breasts.
- Serve: Serve grilled chicken with the reserved Honey Sriracha sauce on the side as a dipping sauce.
Notes
- Butter may separate in the sauce; gently warming the jar helps re-emulsify it.
- Marinate chicken for at least 30 minutes, but overnight yields more flavor.
- Discard marinade after removing raw chicken to avoid cross-contamination.
- The sauce also works well for salmon, shrimp, wings, or as a versatile dipping sauce.
- Store leftover sauce covered in the refrigerator for up to 5 days.
