Last Tuesday, I was flipping through my dad’s old recipe cards when the smoke alarm started shrieking at exactly 6:17 p.m.—he’d left the oven on “warm” with yesterday’s leftover chicken still inside. The whole kitchen smelled like charcoal and regret. That’s when I decided we needed a foolproof grilled chicken recipe that actually tastes incredible without any kitchen disasters. This Honey Sriracha Grilled Chicken with Coconut Rice delivers that perfect sweet-and-spicy balance y’all’re craving, paired with creamy coconut rice that’ll make your weeknight dinners feel special again.

 

Ingredients for Honey Sriracha Grilled Chicken with Coconut Rice

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz each, 170g)
• 1/3 cup honey (80ml)
• 3 tablespoons sriracha sauce (45ml)
• 2 tablespoons soy sauce (30ml)
• 1 tablespoon rice vinegar (15ml)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon sesame oil (2.5ml)
• Salt and pepper to taste

For the Coconut Rice:

• 1 1/2 cups jasmine rice (300g)
• 1 can coconut milk, full-fat (400ml)
• 1 1/2 cups water (375ml)
• 1 teaspoon salt (5g)
• 2 tablespoons shredded coconut, toasted (optional)
• 2 green onions, sliced thin

Step-by-Step Instructions for Perfect Honey Sriracha Grilled Chicken

1. Whisk together honey, sriracha, soy sauce, rice vinegar, garlic, ginger, and sesame oil in a bowl.
2. Season chicken with salt and pepper, then coat with half the sauce mixture.
3. Marinate chicken for at least 30 minutes (or up to 4 hours in the fridge).
4. Rinse jasmine rice under cold water until water runs clear—about 2 minutes of swishing.
5. Combine rice, coconut milk, water, and salt in a medium saucepan.
6. Bring to a boil, then reduce heat to low and simmer covered for 18 minutes.
7. Preheat grill to medium-high heat and oil the grates lightly.
8. Remove rice from heat and let stand 5 minutes before fluffing with a fork.
9. Grill chicken 6-7 minutes per side, basting with reserved sauce every few minutes.
10. Check internal temperature reaches 165°F (74°C) with a meat thermometer.
11. Rest chicken for 5 minutes, then slice and serve over coconut rice.

Boom!

Pro Tips & Variations for Honey Sriracha Chicken Success

Double the sauce recipe—you’ll want extra for drizzling over the finished dish. The sticky, caramelized coating that forms on the grill creates this amazing crackling sound when you flip the chicken, and trust me, you’ll want to recreate that magic again soon.

Try different proteins like salmon fillets or pork tenderloin using the same marinade. Switch up the rice by adding diced pineapple or cashews for extra texture and tropical vibes that pair beautifully with the sweet heat.

Make it spicier by adding a pinch of red pepper flakes to the marinade, or cool things down with a dollop of Greek yogurt mixed with lime juice served alongside.

Storage & Food Safety Guidelines

Store leftover Honey Sriracha Grilled Chicken with Coconut Rice in the refrigerator for up to 4 days in airtight containers. The rice actually tastes even better the next day—those coconut flavors really meld together overnight.

Reheat to an internal temperature of 165°F (74°C) before serving. You can microwave individual portions for 60-90 seconds or warm everything gently in a covered skillet over medium-low heat. The rice may need a splash of water to prevent it from drying out.

Never leave cooked chicken at room temperature for more than 2 hours, following FDA food safety guidelines.

Nutrition & Serving Ideas

Per Serving (1 chicken breast + 3/4 cup rice):

• Calories: 485
• Protein: 38g
• Carbohydrates: 52g
• Fat: 14g
• Fiber: 2g
• Sugar: 18g

 

This Honey Sriracha Grilled Chicken pairs beautifully with steamed broccoli or a crisp cucumber salad. During those busy NHL playoff nights when everyone’s gathered around the TV, I like to set up a little rice bowl station where people can customize their portions with extra green onions, sesame seeds, or a sprinkle of that toasted coconut.

The coconut rice also makes an excellent base for leftover grilled vegetables or a quick stir-fry the next day.

Frequently Asked Questions

Can I make this without a grill? Absolutely! Use a grill pan or cast-iron skillet over medium-high heat. You’ll still get those beautiful caramelized edges, just make sure your kitchen fan is running—that honey can get a bit smoky indoors.

What if I don’t have jasmine rice? Long-grain white rice works perfectly fine, though jasmine gives you that subtle floral aroma that really complements the coconut. Basmati rice is another great substitute that won’t let you down.

How spicy is this dish really? Think of it as a gentle warmth rather than a fire alarm situation. The honey balances out the sriracha beautifully, making it family-friendly while still giving you that satisfying little kick you’re looking for.

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I’m Sarah, a home cook from Halifax who’s been perfecting comfort food recipes for over 15 years, sharing the dishes that bring families together around the dinner table.