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Honey Sriracha Chicken Bowls

Sweet and Spicy Honey Sriracha Chicken Bowls for Dinner Delight

These Honey Sriracha Chicken Bowls are a quick and flavorful weeknight dinner that combines sweet and spicy elements for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skewers
  • 1 pound Boneless skinless chicken thighs or chicken breast for a leaner option
  • 1/4 cup Runny honey agave syrup can be a vegan alternative
  • 2 tablespoons Sriracha sauce adjust to match heat preference
  • 2 tablespoons Rice wine vinegar or apple cider vinegar as a substitute
  • 1 teaspoon Kosher salt or sea salt as a substitute
  • 1 teaspoon Black pepper
  • 2 tablespoons Vegetable oil or olive oil as an alternative
For the Tahini Lime Dressing
  • 1/4 cup Tahini or Greek yogurt for a tangy option
  • 2 tablespoons Fresh lime juice or lemon juice if unavailable
  • 1 clove Garlic or garlic powder if fresh is unavailable
For the Bowl
  • 2 cups Cooked brown rice or quinoa/cauliflower rice for a lighter option
  • 2 cups Roasted vegetables like bell peppers or zucchini
  • 1/4 cup Green onions for garnish
  • 1/4 cup Cilantro for garnish
  • 2 tablespoons Toasted sesame seeds for garnish

Equipment

  • Grill
  • Mixing Bowl
  • Saucepan
  • Skewers

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whisk together runny honey, rice wine vinegar, Sriracha sauce, kosher salt, and black pepper until well combined.
  2. Place the chicken thighs in a zip-top bag, then pour the marinade over. Seal and massage the chicken to ensure it is evenly coated and marinate for at least 15 minutes.
  3. In a saucepan, pour the leftover marinade and bring it to a boil over medium heat, simmering for 3-4 minutes until thickened.
  4. Brush grill grates with vegetable oil and preheat to medium-high heat, around 375°F (190°C).
  5. Remove marinated chicken and thread onto skewers, leaving space between pieces for even cooking.
  6. Grill skewers for about 10 minutes, turning occasionally and brushing with thickened sauce until cooked through.
  7. In a bowl, combine tahini, lime juice, minced garlic, water, a pinch of salt, and black pepper, whisking until smooth.
  8. To assemble, divide brown rice among bowls, top with roasted vegetables and chicken skewers, garnishing with green onions, cilantro, sesame seeds, and dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Ensure chicken pieces are uniform in size for even cooking. Soak wooden skewers to prevent burning. Adjust Sriracha to taste for spiciness.

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