Honey Sirarcha Glazed Chicken

Ingredients

• 4chicken leg quarters (or another cut of chicken, such as wings)
• to tastesalt, pepper and Slap Ya Mama seasoning
• to taste, in a ratio of 3 parts mayonnaise to 1 part honey to 1 part SrirachaSriracha sauce
• to taste, in a ratio of 3 parts mayonnaise to 1 part honey to 1 part Srirachahoney
• to taste, in a ratio of 3 parts mayonnaise to 1 part honey to 1 part Srirachamayonnaise
• 43 g (3 tbsp)butter

Instructions

1. 1

   Roast the chicken

   Season the chicken with salt, pepper and Slap Ya Mama seasoning. Roast in a preheated oven for 45–50 minutes, or until golden and crisp.

2. 2

   Brush on sauce

   Take the chicken out of the oven, brush it with the sauce and return it to the oven for 25 minutes.

3. 3

   Repeat the glaze

   Repeat the glazing step as desired.

4. 4

   Brush before serving

   Brush the chicken with sauce once more before serving for a wetter finish.

What is honey Sriracha glazed chicken?

This is roasted chicken finished with a sweet, spicy glaze made with honey, Sriracha and mayonnaise. It draws on the familiar combination of chilli heat and sweetness, while the mayonnaise gives the sauce a creamy base.

This version relies on a two-stage roast: the chicken cooks first, then gets brushed with sauce and returned to the oven. That helps the skin brown before the glaze goes on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 47g protein, 13g carbs, 48g fat.

The chicken provides most of the protein, while the honey contributes carbohydrates and sugars. The mayonnaise and butter are the main sources of fat; serve a leg quarter with plenty of vegetables and a measured portion of rice or potatoes to balance the plate.

Choosing the chicken

Leg quarters: these include both the thigh and drumstick, so they suit the long roasting time and stay juicy beneath the browned skin.

Other cuts: wings are suggested as an alternative, but their cooking time may differ. Check for doneness rather than assuming they need the same time as leg quarters.

Seasoning and sauce

Dry seasoning: salt, pepper and Slap Ya Mama seasoning flavour the chicken before it roasts. Season evenly so the larger pieces are not left bland in the middle.

Sauce ratio: combine 3 parts mayonnaise with 1 part honey and 1 part Sriracha. The recipe gives no total sauce quantity, so make enough to brush the chicken; for a dipping sauce, leave out the butter.

Getting the texture right

First roast: let the chicken turn golden and crisp before glazing. The recipe gives a 45–50 minute guide, but the visual cues matter because ovens and chicken pieces vary.

After glazing: return the chicken to the oven for 25 minutes as directed, keeping an eye on the surface so the honey in the sauce does not darken too much.

Timing and doneness

The method calls for 45–50 minutes of roasting, followed by 25 minutes after brushing on the sauce. It does not give an oven temperature, so use the temperature specified in the original recipe if available.

For a reliable doneness check, use a food thermometer in the thickest part of the meat without touching bone; poultry should reach 74°C. If the chicken needs more time, continue cooking and check again.

Serving ideas

Serve the chicken with rice, potatoes or bread to catch the glaze, plus a simple green salad or vegetables for freshness.

If you want extra sauce for dipping, make a separate batch without butter. Keep any dipping sauce that has touched raw chicken or used utensils separate from the cooked chicken.

Recipe notes & tips

• Pat the chicken dry before seasoning to help the skin brown.
• Mix the sauce in the stated 3:1:1 ratio, then adjust the batch size to suit the amount of chicken.
• Brush on the glaze only after the first roast so the chicken has time to crisp.
• Use a clean brush and a fresh portion of sauce for the final brushing.
• Check the thickest part of the chicken with a thermometer, avoiding the bone.

Variations

• Use wings: roast smaller pieces and check them earlier, as their cooking time can differ from leg quarters.
• Adjust the heat: use less Sriracha for a milder glaze or more for extra chilli.
• Add garlic: stir a little finely grated garlic into the sauce for a savoury note.
• Make it a dip: leave out the butter when preparing sauce for dipping.
• Serve with rice: spoon the glaze over rice and add vegetables alongside.

Common mistakes to avoid

• Glazing too early: the sauce can darken before the chicken crisps; brush it on after the first roast.
• Guessing doneness by colour alone: check the thickest part of the meat with a thermometer.
• Using the same brush carelessly: keep sauce that touched raw chicken separate from the cooked-food portion.
• Overcooking wings by following the leg-quarter timing: check smaller pieces sooner.
• Making too little sauce: prepare enough for the initial brushing and any final coating, using the stated ratio.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, in the oven or microwave; the skin may lose some crispness.

Frequently asked questions