Honey Sriracha Chicken Legs

Honey Sriracha Chicken Legs

with Basmati Rice and Green Beans

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Do you like a little spicy with your sweet? Then you’re gonna love the sticky sauce that’s on this chicken. Never tried the combo before? That’s OK—you’re in for a treat. Honey and sriracha are a power duo that combines the hot sauce’s fiery kick with finger-licking-good, glaze-like deliciousness. Because those flavors are the main attraction, we’re keeping the green beans and rice on the side nice and simple (although we think they’re jealous of the action going on elsewhere on the plate).

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


16 ounce

Chicken Legs

½ cup

Basmati Rice

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

3 tablespoon


4 teaspoon


1 tablespoon

Sesame Oil

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat14 g
Saturated Fat10 g
Carbohydrate71 g
Sugar26 g
Dietary Fiber3 g
Protein39 g
Cholesterol180 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Trim, then thinly slice scallions, keeping greens and whites separate. Season chicken all over with salt and pepper.


Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to pan skin-side down. Cook until skin is crisp and browned, 7-8 minutes. Flip and cook on other side until browned, about 4 minutes. Remove from pan and place skin-side up on a foil-lined baking sheet. Remove pan from heat. Roast chicken in oven for 15 minutes.


While chicken cooks, bring ¾ cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.


Return pan used for chicken to stove over medium heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in soy sauce, honey, and sriracha (to taste), scraping up any brown bits from bottom of pan. Let bubble until thick and sticky, about 2 minutes. Remove pan from heat, then stir in sesame oil.


Once chicken has roasted 15 minutes, remove from oven. Toss green beans on same sheet with salt, pepper, and a drizzle of oil and spread around chicken. Set aside ⅔ of the glaze for the next step, then brush chicken with remaining ⅓ of glaze. Return to oven and roast until green beans are tender and chicken is cooked through, 10-12 minutes. TIP: If chicken is done roasting first, remove from sheet and set aside.


Fluff rice with a fork, then divide between plates. Brush chicken with half of the reserved glaze, then arrange chicken on top of rice. (TIP: If the glaze is stiff, stir in a splash of water.) Add green beans to the side. Drizzle everything with remaining glaze. Garnish with scallion greens and serve.