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Grilled Honey-Sriracha Spatchcock Chicken

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Our Grilled Honey-Sriracha Spatchcock Chicken recipe checks all the boxes for a flavorful and easy weeknight dinner. Marinate the chicken in the morning, or even the night before, and grill about 30 minutes for a juicy, spicy-sweet and smoky chicken dinner. Serve with rice and grilled vegetables, and summer dinner is served!


  • 1 Bell & Evans Whole Spatchcock Chicken
  • 1/2 cup Soy sauce, divided
  • 1/4 cup Olive oil, plus more for brushing grates
  • 1/4 cup Rice vinegar
  • 4 cloves Garlic, minced
  • 1 knob (1/2-inch) Ginger, peeled, finely grated
  • 1/4 cup Honey
  • 1/4 cup Sriracha sauce
  • 2 Limes, halved
  • 2 TB Chopped fresh cilantro
  • 2 cups Cooked long-grain white rice, kept warm


  1. Open chicken packaging tray. Add 1/4 cup soy sauce, oil, vinegar, garlic and ginger to the tray. Massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
  2. Whisk the remaining soy sauce, honey and sriracha together in a medium bowl until combined.
  3. Brush excess marinade off the chicken. Heat the grill to medium heat, brush the grates with oil. Grill the chicken, skin-side-down, brushing with honey mixture occasionally, until dark golden-brown and internal temperature reaches 165°F, about 15-20 minutes per side. Allow to rest for 10 minutes.
  4. Grill limes, cut-side-down, until lightly charred, about 1 minute. Garnish chicken with cilantro and serve with rice.
  5. Tip: Serve with grilled baby bok choy to create a balanced meal! Simply halve bok choy lengthwise. Drizzle with olive oil and season with salt and pepper, to taste. Grill on medium-high heat until char marks appear and tender, about 2-3 minutes per side.

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