Honey Sriracha Grilled Chicken with Coconut Rice: A Sweet & Spicy Delight

There’s something magical about the way sweet honey and fiery Sriracha mingle on juicy grilled chicken, especially when paired with creamy, fragrant coconut rice. This dish was born on a summer evening when I needed to impress last-minute guests—I threw together what I had in the fridge, and the result was so good, it’s now a staple in my home. The first bite is an explosion: sticky, caramelized chicken with a kick, balanced by the cool, buttery rice. It’s a harmony of flavors that keeps everyone coming back for seconds.

Why You’ll Love This Honey Sriracha Grilled Chicken

✔ Perfectly balanced flavors – Sweet honey, tangy lime, and spicy Sriracha create an addictive glaze.
✔ Easy yet impressive – Simple ingredients, minimal effort, but tastes like restaurant-quality.
✔ Meal prep friendly – The marinade does all the work, and leftovers taste even better.
✔ Versatile crowd-pleaser – Great for weeknights, BBQs, or meal prepping.
✔ The coconut rice – Silky, aromatic, and the ideal companion to the bold chicken.

The Unexpected Fan

My nephew, a notorious picky eater who survives on plain pasta and chicken nuggets, shocked us all when he devoured two servings. He even asked for the recipe (well, his mom did—for him). If that’s not a stamp of approval, I don’t know what is!

What Makes It Special

• Honey Sriracha glaze – A sticky, sweet-heat marinade that caramelizes beautifully on the grill.

• Coconut rice – Creamy, slightly sweet, and infused with rich coconut milk.

• Fresh lime & cilantro – Brightens the dish with a zesty, herbal finish.

• Juicy chicken thighs – More forgiving than breasts, staying tender even if slightly overcooked.

Making It Happen

Marinate the Chicken

Whisk together honey, Sriracha, soy sauce, rice wine vinegar, garlic, and cilantro in a bowl. The sauce should be glossy and fragrant—taste it (carefully, it’s spicy!) and adjust if needed. Pour it over the chicken thighs, making sure each piece is well-coated. Let them soak up the flavors for at least 6 hours (overnight is even better).

Grill to Perfection

Fire up the grill to medium-high heat. The key here is patience—let the chicken sear undisturbed for 7-8 minutes per side. You’ll know it’s ready when the edges are slightly charred, the glaze is sticky, and the juices run clear. Let it rest for 5 minutes (this keeps it juicy), then squeeze fresh lime over the top.

Coconut Rice Magic

While the chicken rests, make the rice. Combine coconut milk, water, jasmine rice, and salt in a saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer for 18-20 minutes. Fluff it with a fork—it should be light, creamy, and smell like a tropical breeze.

Pro Tip: Want extra sauce? Make another batch of the marinade, simmer it with a little cornstarch until thickened, and drizzle it over the chicken for extra decadence.

You Must Know

✔ Marinate overnight for maximum flavor penetration.
✔ Don’t skip resting the chicken—it locks in juices.
✔ Use full-fat coconut milk for the creamiest rice.
✔ Adjust Sriracha to taste—more for heat lovers, less for milder palates.
✔ Chicken thighs > breasts—they stay juicier on the grill.

Serving Ideas

• Pair with: A crisp cucumber salad, grilled pineapple, or steamed bok choy.

• Drinks: A chilled lager, tropical IPA, or a lime-spiked sparkling water.

Make It Different

• Spice level: Swap Sriracha for gochujang (Korean chili paste) for deeper heat.

• Protein swap: Try shrimp, tofu, or salmon instead of chicken.

• Rice alternative: Use quinoa or cauliflower rice for a low-carb version.

• Extra veggies: Toss in grilled bell peppers or zucchini.

Storage & Reheating Tips

• Fridge: Store in an airtight container for up to 3 days.

• Reheat: Gently warm chicken in a skillet or microwave with a splash of water to keep it moist.

• Rice refresh: Add a splash of coconut milk when reheating to restore creaminess.

Success Tips

• Pat chicken dry before grilling for better caramelization.

• Baste with extra marinade (cooked) while grilling for extra flavor.

• Toast the rice lightly before cooking for a nuttier taste.

Frequently Asked Questions

1. Can I use chicken breasts instead?
Yes! Just pound them to even thickness and reduce cooking time slightly to avoid dryness.

2. Is there a substitute for coconut milk in the rice?
You can use almond milk, but the flavor won’t be as rich. Add a splash of coconut extract if you have it.

3. How spicy is this?
Moderately spicy—reduce Sriracha to 1 tbsp if sensitive to heat.

4. Can I bake instead of grill?
Absolutely! Bake at 400°F for 20-25 minutes, broiling at the end for crispiness.

5. Can I freeze leftovers?
Yes, though the rice texture may change slightly. Thaw and reheat gently.

Honey Sriracha Grilled Chicken with Coconut Rice

Prep Time: 10 mins (+ marinating) | Cook Time: 20 mins | Total Time: 30 mins (+ marinating)
Category: Main Course | Cuisine: Fusion | Difficulty: Easy | Yield: 4 servings

Ingredients

Honey Sriracha Chicken:

• 6 boneless, skinless chicken thighs

• 4 cloves garlic, minced

• ⅛ cup honey

• 2 tbsp low-sodium soy sauce

• 3 tbsp Sriracha (adjust to taste)

• 1 tbsp rice wine vinegar

• 3 tbsp fresh cilantro, chopped (+ extra for garnish)

• 1 tsp salt

• 3-4 limes (for serving)

Coconut Rice:

• 1 (15 oz) can unsweetened full-fat coconut milk

• 1½ cups jasmine rice (or long-grain)

• ½ cup water

• 1 tsp salt

Instructions

1. Marinate chicken: Whisk honey, soy sauce, Sriracha, vinegar, garlic, and cilantro. Coat chicken and refrigerate 6+ hours (overnight best).

2. Grill chicken: Cook over medium-high heat for 7-8 mins per side until caramelized and cooked through. Rest 5 mins, then squeeze lime over top.

3. Make coconut rice: Combine coconut milk, water, rice, and salt. Bring to a boil, reduce heat, cover, and simmer 18-20 mins. Fluff with a fork.

4. Optional extra sauce: Simmer reserved marinade with 1 tsp cornstarch until thickened. Drizzle over chicken.

Notes

• Chicken: Thighs stay juicier, but breasts work if pounded evenly.

• Rice: Sweetened coconut milk can be used for a slightly sweeter taste.

• Storage: Keep in an airtight container for up to 3 days.

Tools You’ll Need

• Grill or grill pan

• Mixing bowls

• Medium saucepan

Allergy Info

• Contains: Soy, gluten (use tamari for GF)

Nutrition (per serving)

Calories: ~520 | Carbs: 52g | Protein: 28g | Fat: 24g

This Honey Sriracha Grilled Chicken with Coconut Rice is a flavor-packed meal that’s as easy as it is delicious. Whether you’re feeding a crowd or meal prepping, it’s a guaranteed hit. Happy cooking!