If you’re looking for the perfect Spicy Honey Chicken Marinade, this is the recipe for you! Well-rounded with sweetness, acid, fat, and spices, this hot chicken marinade is guaranteed to satisfy all your taste buds. Try it out on the grill this week!
This post was originally published on June 24, 2020. It was updated with new photos, additional recipe information, and recipe refinements on March 12, 2024.
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Table of contents
Grilled chicken doesn't need to be boring! Today I introduce to you the king of all spicy grilled chicken recipes; this marinade is juicy, zingy, and packed full of flavor.
This recipe is super easy to adapt to your liking, so you can enjoy your chicken full of heat or with just a little kick. Either way, you'll have the perfect spicy chicken marinade for grilling this summer and throughout the rest of the year.
Why You’ll Love This Spicy Chicken Breast Marinade
- Versatile: If you’re looking for a go-to chicken marinade that pairs well with almost any side, this recipe is for you! This sweet and spicy grilled chicken goes perfectly with everything from steamed broccoli and rice to pasta salad and corn on the cob.
- Customizable: Adjust the spices to fit the heat preferences of you or your dining guests. See my notes below on the complete (and easy!) steps.
- Great for all seasons: Throw it on the grill for a barbecue in the summer or cook it up on a stovetop grill pan (directions also below) during the cold winter months. Spicy honey chicken is always a hit, no matter the time of year!
- Made with common pantry staples: This spicy grilled chicken marinade recipe consists entirely of ingredients you likely already have at home, meaning it's a great one to whip up when you're running low on dinner ideas.
- Great for busy weeknights: If you have 10 minutes to prep for this recipe the night before or in the morning before you head off to work, mealtime is a breeze! Just preheat the grill, pop the marinated chicken on, and dinner’s served in just 20 minutes.
Ingredients
- Olive oil: Oil keeps the chicken moist and helps keep it from sticking to the grill. I use olive oil for this recipe, but you can also use avocado oil if you have it on hand.
- Honey: Adds the perfect amount of sweetness to the marinade – the same amount of maple syrup or agave nectar will also work as a substitute in this recipe.
- Garlic: Fresh garlic adds savory flavor notes to the marinade. Make sure you mince it beforehand so the chicken can best absorb the flavor. Substituting ⅛ teaspoon garlic powder per 1 clove can also work in a pinch.
- Red or cayenne pepper: Adds kick to the sweet honey glaze – you can adjust this to your preferences depending on how heavy you want to go with the spice.
- Apple Cider Vinegar: While apple cider vinegar has the best flavor for this recipe, you can also use distilled white vinegar in a pinch.
- Sriracha: A sweet, tangy, and mildly spicy chili sauce that ties this marinade’s flavors together.
- Chicken: Boneless & skinless chicken thighs, breasts, or tenders are easiest for this recipe, but I also include notes on how to make this recipe with bone-in chicken or other meats.
How to Make Sweet and Spicy Grilled Chicken
Step 1: Whisk all the marinade ingredients in a medium-sized mixing bowl.
Step 2: Add the chicken to the bowl and turn it in the marinade to coat.
Step 3: Marinate the chicken in the refrigerator for 30 minutes to 24 hours.
Step 4: Preheat the grill. Add the chicken to the grill until cooked through, reserving the chicken marinade. (see below and the recipe notes for how to cook this chicken on the stovetop).
Step 5: Remove the chicken from the grill and let it rest for 5 minutes.
Step 6: Add the reserved chicken marinade to a microwave-safe bowl or small saucepan. Heat in the microwave or bring to a simmer on the stovetop for 2-3 minutes, or until boiling.
Step 7: Whisk together cold water and cornstarch until combined. Whisk into the hot marinade and boil for 1 minute, or until thickened.
Step 8: Serve the chicken hot and drizzle with the reduced marinade sauce, then add any desired toppings – I recommend cilantro and lime slices!
Recipe Pro-Tips
- Cutting chicken: I always recommend you use kitchen shears to cut chicken, as they cut through it easier than a knife and leave much less of a mess.
- Adjusting the spice levels: It's super easy to modify the spiciness of this recipe to fit your preferences. Just use as much or as little of the recommended amount of cayenne pepper and sriracha as you desire! The lower end of the recommended spice measurements offers a moderate heat level that most adults and older kids can handle; the larger end of the measurement recommendations gives the chicken more of a kick that spice lovers would likely prefer.
Grilling Pro-Tips
- Preheat the grill before adding the chicken - just like the oven, you want to start cooking when the grill is fired up and hot! This will help keep cooking temperatures as even as possible.
- Scrape the grill before adding the meat - scrape the grate once the grill comes to full heat, right before you add the chicken. This helps prevent the chicken from sticking to the grill.
- Keep an eye on the grill to know when to flip the meat, adjust the heat, or cook with the lid open.
- Note any grill variabilities or hot spots - the grill temperature can change a bit, and some grills have hotter areas. If the chicken isn't cooking evenly, move the chicken around so all of the pieces get even heat.
- Note the temperature guidelines of your recipe - pay attention to the recommended grill temperature (375-400 degrees Fahrenheit) so you don't burn the chicken. If the grill gets too hot, turn down the heat and/or open the grill until it returns to the recommended temperature.
Other Marinade Uses
Though this recipe is listed as a sweet and spicy marinade for chicken, you can absolutely use it on other types of meat! It’s just as delicious on pork chops, pork loin, and turkey breast or thighs. Simply marinate and cook as directed, adding extra cooking time if the meat pieces you’re using are larger. You can also use this marinade on salmon, just make sure to reduce the marinating time to a few hours maximum as the acid will break down the fish if left for too long.
Serving Suggestions
This grilled spicy chicken is perfect for everything from barbecues and weeknight dinners to special occasions like Memorial Day! It is delicious served with (but not limited to) air fryer green beans, baked potatoes, roasted broccoli, steamed rice, and Mexican lager beer.
Spicy grilled chicken breast also makes a great meal-prep option. Enjoy it throughout the week over salads or quinoa bowls, in quesadillas or burritos, and more!
Storage Directions
- Storing/Refrigeration: Leftovers keep in a covered container in the refrigerator for 4-5 days.
- Freezing: While the grilled chicken leftovers will not freeze well, you can freeze uncooked chicken in the marinade in a freezer-safe container for up to 3 months. Just make sure to defrost it in the fridge for 24-36 hours before grilling.
- Reheating: For best results, reheat the chicken over low heat in a microwave in 30-45 second intervals, or until heated through. Keep from reheating it too rapidly, as it can make the chicken chewy. You can also reheat the chicken covered in the oven at 300 degrees Fahrenheit for 7-10 minutes, or until heated through.
FAQs
Marinades work on a few different levels:
The acid in the marinade tenderizes the meat.
The salt in the marinade works almost as a brine for the meat, making it nice and juicy.
The fat in the marinade keeps the meat moist, imparts savoriness, and helps keep the chicken from sticking to the grill.
The seasonings provide the flavors we keep coming back for. 😊
The longer you marinate the chicken, the more flavorful it will be. I recommend as close to 12 hours as possible, though 6-8 will definitely suffice.
If you are truly short on time, use chicken tenders or cut the chicken breasts into chunks before marinating. The increased surface area of the smaller cuts of chicken will help them marinate faster.
Yes! This recipe can be used on boneless skinless chicken breasts or thighs, bone-in chicken thighs, drumsticks, or chicken tenders. If grilling bone-in chicken, just add extra grilling time to accommodate for the thicker cut of meat.
Absolutely! To make this chicken on the stovetop, just follow all the directions as listed, cooking the chicken on a non-stick pan preheated to medium heat instead of the grill.
Turn the chicken every 2-3 minutes, or until cooked through (about 8-10 minutes). While the chicken rests off of the heat, simmer the reserved marinade until reduced.
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Tools Needed for This Recipe
- Medium-sized mixing bowl
- Measuring spoons
- Whisk
- Ziploc bags (optional)
- Outdoor grill
- .... Or stovetop grill pan
- Meat thermometer
- Grill tongs or heatproof stovetop turner or spatula
More Delicious Marinade Recipes
- Mexican Chicken Marinade
- Flat Iron Steak Marinade
- The Best Grilled Chicken Thighs
- Curried Yogurt Marinated Chicken
- Tri-Tip Steak Marinade
- Asian Chicken Thigh Marinade
Spicy Honey Chicken Marinade
Ingredients
- ¼ cup olive oil
- 4 ½ tablespoons honey
- 6-8 cloves garlic minced
- ½ - 1 ½ teaspoons ground red or cayenne pepper or according to your taste preferences
- 1 ¼ teaspoon sea salt
- ⅓ cup apple cider vinegar
- 2 - 3 ½ tablespoons sriracha or according to your taste preferences
- 2 - 2 ¼ pounds boneless skinless chicken breasts thighs, or tenders*
- ½ tablespoon corn starch
- 1 ½ tablespoon cold water
- Diced cilantro and lime slices to garnish (optional)
Instructions
- In a medium-sized mixing bowl, whisk together the olive oil, honey, garlic, red pepper, salt, vinegar, and sriracha until combined.
- Add the chicken to the marinade and turn it in it until covered with the marinade or add the chicken to a resealable bag and pour the marinade over to cover. Marinate the chicken 30 minutes - 12 hours.
- Preheat the grill to 375-400 degrees Fahrenheit. Add the chicken to the grill, reserving the marinade.
- Cook the chicken for 7-10 minutes (on the shorter side for tenders and thighs and on the longer side for breasts) turning the chicken every 3-3.5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill, cover with foil or a clean plate, and rest for 5 minutes.
- Add the reserved chicken marinade to a microwave-safe bowl or small saucepan. Heat in the microwave or bring to a simmer on the stovetop for 2-3 minutes, or until the marinade boils for 1.5 minutes.
- Whisk the cornstarch and cold water together until combined. Stir the cornstarch mixture into the hot marinade. Return the marinade back to the microwave or stovetop and cook, bringing the marinade to a boil, for 1 more minute or until the sauce has thickened. Serve the chicken with the marinade sauce and diced cilantro and sliced limes to garnish, if desired. Enjoy!
Notes
- Storing: Leftovers keep covered in an airtight container for 4-5 days.
- Freezing: While the grilled chicken leftovers will not freeze well, you can freeze uncooked chicken in the marinade in a freezer-safe container for up to 3 months. Just make sure to defrost it in the fridge for 24-36 hours before grilling.
- The longer you marinate the chicken, the more flavorful it will be. I recommend as close to 12 hours as possible, though 6-8 will suffice.
- If grilling bone-in chicken or other types of meat, add extra time to accommodate for the thicker cuts.
- To make this chicken on the stovetop, follow all the directions as listed, cooking on a non-stick pan preheated to medium heat instead of the grill. Turn the chicken every 2-3 minutes, or until cooked through (about 8-10 minutes). While the chicken rests off of the heat, simmer the reserved marinade until reduced.
Do you have to use raw honey ? Thank you
Hi, Donna— hope, you should be able to use whatever type of honey you have!
Can you also make this on the stove?
Hi Sandra,
Yep-- you can make this on the stovetop. I offer directions on how to do so in the "Notes" section of the recipe card. Please let me know if any other questions!