Honey Sriracha Chicken Legs
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Honey Sriracha Chicken Legs

Honey Sriracha Chicken Legs

with Basmati Rice and Green Beans

Do you like a little spicy with your sweet? Then you’re gonna love the sticky sauce that’s on this chicken. Honey and sriracha are a power duo, combining the hot sauce’s 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 simple side (although we think they’re jealous of the action going on elsewhere on the plate).

Family Friendly

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

Total Time45 minutes
Prep Time


serving amount

2 unit


16 ounce

Chicken Legs

½ cup

Basmati Rice

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 tablespoon


4 teaspoon


1 tablespoon

Sesame Oil

6 ounce

Green Beans

Not included in your delivery

1 teaspoon

Vegetable Oil



2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate69 g
Sugar26 g
Dietary Fiber3 g
Protein48 g
Cholesterol230 mg
Sodium1020 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.


Baking Sheet
Paper Towel
Small pot
Small Bowl


Preheat and Prep

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.

Cook Chicken

Pat chicken dry with paper towels and season all over with salt and pepper. Place on a baking sheet. Roast on top rack until browned and cooked through, 28-32 minutes total. (We’ll add the green beans after 20 minutes.)

Cook Rice

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Glaze

In small microwave-safe bowl, combine soy sauce, honey, and sriracha to taste. Cover with a paper towel and microwave until slightly thickened, 30 seconds to 1 minute. Remove from microwave and stir in sesame oil.

Roast Green Beans

Once chicken has roasted 20 minutes, remove sheet from oven; push chicken to one side, if necessary. Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a separate baking sheet and roast on middle rack.) Return to oven until green beans are tender and chicken is cooked through, 12-15 minutes. In the last 3-5 minutes, remove chicken from oven and spread tops with half the glaze. Return to oven until glaze is tacky, 3-5 minutes more.

Finish and Serve

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between plates. Brush chicken with remaining glaze and place on top of rice with green beans to the side. Garnish with scallion greens and serve.