Honey Sriracha Grilled Chicken with Coconut Rice

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Honey Sriracha Grilled Chicken with Coconut Rice

Tender, juicy chicken thighs are marinated in a sweet and spicy blend of honey, Sriracha, soy sauce, garlic, and cilantro, then grilled to perfection and served over fragrant coconut rice. This easy yet flavor-packed recipe is perfect for summer cookouts or a flavorful weeknight dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time: 6+ hours (or overnight for best results)
Total Time: 45 minutes (plus marinating)
Servings: 6
Calories per serving: 324

Ingredients

For the Chicken:

  • 6 boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1/8 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons Sriracha sauce
  • 1 tablespoon rice vinegar (not wine-based)
  • 3 tablespoons fresh cilantro, chopped (plus more for garnish)
  • 1 teaspoon salt
  • 3–4 limes (for serving)

For the Coconut Rice:

  • 1 (15 oz) can coconut milk
  • 1 1/2 cups long grain rice (Jasmine recommended)
  • 1/2 cup water
  • 1 teaspoon salt

Instructions

1. Marinate the Chicken:

In a bowl, whisk together honey, soy sauce, Sriracha, rice vinegar, minced garlic, and chopped cilantro until fully combined.
Place the chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 6 hours or preferably overnight for the most flavor.

2. Grill the Chicken:

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken over direct heat for 7–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Transfer the chicken to a plate and let rest for 5 minutes before slicing. Squeeze fresh lime juice over the top and garnish with extra chopped cilantro.

3. Prepare the Coconut Rice:

In a medium saucepan, combine the coconut milk, water, rice, and salt. Stir well.
Bring the mixture to a boil over medium heat, then reduce to low, cover, and simmer for 18–20 minutes or until the rice is tender and liquid is absorbed.
Fluff the rice with a fork before serving.

4. Optional Extra Sauce:

If you’d like a sauce for drizzling, make a fresh batch of the marinade (without raw chicken), stir in 1 teaspoon of cornstarch, and simmer over medium heat until slightly thickened.

Recipe Tips

  • You can substitute boneless, skinless chicken breasts if desired. Make sure they’re an even thickness to ensure even cooking; adjust cooking time accordingly.
  • Jasmine rice offers the best texture and aroma, but any long grain rice will work.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

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