Sticky Honey Sriracha Chicken Legs with Basmati Rice and Green Beans

If you love the combination of sweet and spicy, this sticky honey sriracha chicken is for you. The glaze, made with honey, sriracha and soy sauce, caramelizes beautifully on the chicken legs as they roast, creating a finger-licking-good coating. The basmati rice and green beans are kept simple to let the chicken shine.

This recipe comes together on a single sheet pan (plus a pot for the rice), making cleanup a breeze. The chicken legs are seasoned and roasted until golden, then brushed with glaze in the last few minutes for a tacky, glossy finish. Serve it all with a sprinkle of scallion greens for a fresh pop of color.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position (top and middle for 4 servings). Trim and thinly slice scallions, separating whites from greens.
2. Pat chicken legs dry with paper towels; 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. (Green beans will be added after 20 minutes.)
3. Meanwhile, melt 1 tbsp butter in a small pot over medium-high heat. Add scallion whites; cook until softened, 30 seconds to 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a 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. Stir in sesame oil.
5. After chicken has roasted 20 minutes, remove sheet from oven. Push chicken to one side if needed. Toss green beans on the empty side with a drizzle of vegetable oil, salt and pepper. (For 4 servings, use a separate baking sheet for green beans 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, spread tops with half the glaze and return to oven until glaze is tacky, 3-5 minutes.
6. Fluff rice with a fork; stir in remaining 1 tbsp butter (2 tbsp for 4 servings) and season with salt and pepper. Divide rice among plates. Brush chicken with remaining glaze and place on rice. Serve green beans alongside. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed, since thighs may cook slightly faster.

Is there a substitute for sriracha?

You can use another hot sauce, like sambal oelek or chili garlic sauce, adjusting to taste.

Can I make this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.