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Flavorful Honey Lime Sriracha Chicken Bowls with Cilantro Rice

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A quick and easy chicken bowl recipe featuring juicy chicken thighs glazed in a honey lime sriracha sauce, served over vibrant cilantro rice. Perfect for a flavorful weeknight meal with a balance of spicy, sweet, and tangy flavors.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp honey
  • 2 tbsp sriracha sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce (low sodium recommended)
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger (optional)
  • 1 tbsp olive oil or avocado oil
  • 1 cup long-grain white rice or jasmine rice
  • 2 cups water or low-sodium chicken broth
  • ½ cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp butter or olive oil
  • Salt to taste
  • Optional toppings: thinly sliced green onions, sesame seeds, avocado slices, extra lime wedges

Instructions

  1. In a mixing bowl, whisk together honey, sriracha, lime juice, soy sauce, minced garlic, and grated ginger.
  2. Trim excess fat from chicken thighs and cut into 1 to 1.5 inch pieces.
  3. Toss chicken in marinade and let sit for at least 15 minutes, preferably 30 minutes to an hour in the fridge.
  4. Rinse rice under cold water until water runs clear.
  5. In a medium saucepan, combine rinsed rice and water or broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender.
  6. Remove rice from heat and let rest covered for 5 minutes. Fluff with a fork and stir in butter or olive oil, chopped cilantro, lime juice, and salt to taste. Keep warm.
  7. Heat olive or avocado oil in a large skillet over medium-high heat.
  8. Add marinated chicken pieces, reserving marinade for later. Cook chicken about 4-5 minutes per side until golden and cooked through (165°F internal temperature).
  9. Pour reserved marinade into pan during last 2 minutes of cooking and let it bubble and thicken to glaze chicken. Add splash of water if it thickens too fast.
  10. Assemble bowls by spooning cilantro rice into bowls, topping with honey lime sriracha chicken, and drizzling extra glaze over top.
  11. Garnish with sliced green onions, sesame seeds, avocado slices, and lime wedges if desired. Serve immediately.

Notes

Marinate chicken for at least 15 minutes for best flavor; longer marination improves tenderness. Adjust sriracha amount to control heat. Avoid overcrowding pan to get a good caramelized glaze. Use fresh lime juice for best brightness. Fluff rice gently to keep grains separate. Keep cooked chicken warm in a low oven if cooking in batches. For gluten-free, substitute soy sauce with tamari. For dairy-free, use olive oil instead of butter in rice.

Nutrition

Keywords: honey lime sriracha chicken, chicken bowls, cilantro rice, quick dinner, spicy chicken, weeknight meal, easy recipe

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