Honey Sriracha Marinade Sauce (for Chicken & More!)
Wildly addictive and incredibly easy to make, this 5-ingredient sweet and spicy honey sriracha sauce is equally delicious as a chicken marinade as a way to add flavor to wings, salmon and more.
5 star review
“Great “Chinese take-out” type sauce! I topped Barre chicken nuggets with it and served it over rice and veggies. Delicious!”
– Jill
This Honey Sriracha Sauce Recipe is Seriously Good On Just About Everything!
I’m always looking for new easy sauce recipe to make at home and this honey sriracha sauce is my latest obsession! It’s got that addictive combination of sweet and spicy flavors goin’ on that makes you want to put it on anything (and everything) – including chicken, shrimp, salmon, grain bowls, hot wings, meatballs and more. Plus it doubles as a delicious marinade and is one of my go-to’s for grilled chicken.
This is one of those sauces it instantly elevates any dish you pour it on and is a sure fire way to jazz up any leftovers you have to make them feel fresh & fun again. The vibrant color makes this an impressive (but surprisingly simple) sauce to serve for family & friends – it’ll be our little secret that it only took you 5 minutes and some basic pantry staples to make it.
As a Sauce or Marinade, It’s Equally Delicious
This sauce goes with almost any protein (including chicken, shrimp and fish dishes) and would be just the thing to add to jazz up any vegetarian grain bowl! Here’s a few more fun ways to use it to elevate everyday dinners or appetizers for your next party:
- Sriracha Honey Chicken: Use the sauce as a honey sriracha chicken marinade, then grill or bake the chicken, serving extra sauce on the side for dipping.
- Honey Sriracha Meatballs: Get my full recipe for slow cooker or stovetop juicy meatballs with the perfect balance of sweet and spicy.
- Wings: Substitute this flavorful sauce in your favorite wings recipe for a fun twist on hot wings (would be perfect for gameday parties and backyard get-togethers).
- Salmon: Use this sauce as a marinade for baked or grilled salmon.
- Shrimp: Try this sauce as a marinade and dipping sauce for grilled shrimp.
- Sweet & Spicy Dip: Stir a few tablespoons of the sauce into cream cheese for an absolutely dreamy dip.
Tip: If your butter hardens when mixed with the other ingredients or upon storage, gently run the lidded jar under warm water until it melts, or microwave until it melts.
Key Ingredients & Modifications
- Melted butter: I used traditional butter for this recipe but you can also use a plant-based butter for a dairy-free or vegan option.
- Honey: The flavor of honey works so well with the other flavors in this recipe but you could use another liquid sweetener if you like, though I don’t recommend maple syrup in this recipe since it adds a maple flavor.
- Tamari: Tamari is a gluten-free soy sauce but I’ve tested it with regular soy sauce and it works fine.
- Rice wine vinegar or lime juice: I used rice wine vinegar for this recipe but you can also use fresh lime juice in its place.
This Recipe Is…
Honey Sriracha Marinade Sauce (for Chicken & More!)
Ingredients
- ⅓ cup melted butter
- ⅓ cup honey
- ¼ cup sriracha
- 1 tablespoon tamari
- 1 tablespoon fresh lime juice
Equipment
- Mason Jar optional
Instructions
Honey Sriracha Sauce
- Add melted butter, honey, sriracha, tamari, and lime juice to a mason jar or small bowl. Secure the lid, then shake vigorously until the sauce is well combined or whisk until combined. If the butter separates, gently run the lidded jar under warm water until it melts, (without the lid) until it melts.
- Taste and adjust flavors as desired. If you prefer a thicker consistency, like to use as a dipping sauce, heat the sauce in a saucepan over medium low heat until it reduces by half, stirring occasionally.
- Use immediately or store, covered in the refrigerator for up to 5 days. Allow to come to room temperature before using.
Chicken Marinade
- Make the sauce and set aside a 2 tablespoons. Then, to a zip-top bag or shallow baking dish, add ¾ cup honey sriracha sauce to 2 pounds boneless, skinless chicken thighs or breasts.
- Cover and marinate in the refrigerator for at least 30 minutes or overnight.
- Uncover and discard the marinade. Grill the chicken over medium heat, flipping halfway through, until the chicken thighs register 185F to 190F degrees or chicken breasts register 165F.
- Serve with additional sauce on the side for dipping.
Wing Marinade
- Make the sauce and set aside a 2 tablespoons. Then, to a zip-top bag or shallow baking dish, add ¾ cup honey sriracha sauce to 2 pounds chicken wings.
- Cover and marinate in the refrigerator for at least 30 minutes or overnight.
- Uncover and discard the marinade. Bake the wings in a 400F oven for 40-45 minutes, flipping occasionally, keeping an close eye to avoid burning.
- Toss with reserved sauce and serve.
Notes
- For more ingredients & modifications and fun ways to use this sauce, see the blog post above.
Great “Chinese take-out” type sauce! I topped Barre chicken nuggets with it and served it over rice and veggies. Delicious!
Jill, ohhhh, I love the idea of serving this sauce over barre nuggets, rice, and veggies. So smart! Thanks so much for the idea and for leaving a review. 🙂