Honey Sriracha Marinade (for Chicken and More)

This 5-ingredient honey sriracha marinade is sweet, spicy, and ready in 5 minutes. Use it for chicken, wings, salmon, shrimp, or as a dipping sauce.

Course Appetizer, dinner, Dressings & Sauces, Main Course

Cuisine American, Asian, Fusion

Diet Gluten Free, Vegan, Vegetarian

Keyword chicken marinade, grilled, honey sriracha marinade, honey sriracha sauce, marinade, quick, sauce, spicy, sriracha

Prep Time 5

Total Time 5

Servings

Calories 153

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.

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.

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.