Honey Sriracha Orange Chicken

Sweet ‘n spicy! Don’t let the summer pass you by without trying this five star recipe.

  • Prep: 10 Mins
  • Cook: 10-15 Mins
  • Portions: 4

Ingredients You'll Need

  • 2 lbs. Free Run, boneless, skinless chicken breasts (pounded thin)
  • 1/4 cup olive oil
  • 2 tsp. cornstarch
  • 1/2 cup orange juice, freshly squeezed
  • 1/2 cup orange marmalade
  • 2 tbsp. lemon juice, freshly squeezed
  • 1/4 cup honey
  • 2 tbsp. hoisin sauce
  • 1 tbsp. soy sauce
  • 2 tbsp. red wine vinegar
  • 2 tbsp. brown sugar
  • 2 tsp. sriracha sauce
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ginger powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper


  1. Whisk all ingredients together except chicken, olive oil and cornstarch
  2. Add 1/3 cup of the above marinade to a large freezer bag and whisk in 1/4 cup olive oil
  3. Add chicken and marinade for 60 minutes to overnight in the refrigerator
  4. Refrigerate remaining glaze separately
  5. When ready to grill, let chicken sit at room temperature for 15 minutes
  6. Preheat grill to medium heat
  7. Separate 3 tbsp. from reserved glaze into a small bowl
  8. Add remaning glaze to a small saucepan and whisk with 2 tsp. cornstarch
  9. Drain chicken from marinade and pat dry
  10. Grill chicken for 5-6 minutes per side, or until chicken is cooked through, basting with the 3 tbsp. of glaze
  11. Chicken is cooked when a thermometer inserted reaches 165 F
  12. Place covered saucepan on the grill or stove and bring to a simmer
  13. Once simmering, remove lid and whisk until thickened
  14. Once thickened, brush the cooked chicken with glaze
  15. Spoon extra glaze over the plated chicken

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