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 about to become your new favorite dinner. The glaze-made with honey, sriracha, soy sauce and a touch of sesame oil-creates a finger-licking-good coating that caramelizes beautifully in the oven. Paired with simple steamed basmati rice and roasted green beans, it’s a complete meal that’s both satisfying and full of flavor.

The best part? Everything comes together on one sheet pan after a quick sear on the stovetop, making cleanup a breeze. Whether you’re cooking for a busy weeknight or a casual weekend dinner, this recipe delivers restaurant-quality results with minimal effort.

Log in to save recipes and build weekly shopping lists.

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

3 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

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Trim scallions and thinly slice, separating white and green parts. Season chicken legs all over with salt and pepper.
2. Heat a drizzle of vegetable oil in a large oven-safe skillet over medium-high heat. Add chicken legs skin-side down and cook until skin is crisp and golden, 7-8 minutes. Flip and cook until browned on the other side, about 4 minutes. Transfer chicken skin-side up to a foil-lined baking sheet. Set skillet aside (do not wipe clean). Roast chicken in the oven for 15 minutes.
3. Meanwhile, bring ¾ cup water and a pinch of salt to a boil in a small saucepan. Add basmati rice, reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and keep covered until ready to serve.
4. Return the same skillet to medium heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in soy sauce, honey and sriracha (adjust to taste). Scrape up any browned bits from the bottom. Let the mixture bubble until thick and sticky, about 2 minutes. Remove from heat and stir in sesame oil.
5. After chicken has roasted for 15 minutes, remove from oven. Toss green beans on the same baking sheet with a drizzle of oil, salt and pepper. Spread them around the chicken. Set aside ⅔ of the glaze for later, then brush chicken with the remaining ⅓. Return to oven and roast until green beans are tender and chicken is cooked through (internal temperature reaches 165°F), 10-12 minutes. If chicken finishes first, remove from sheet and set aside.
6. Fluff rice with a fork and divide among plates. Brush chicken with half of the reserved glaze (if too stiff, stir in a splash of water). Arrange chicken over rice, add green beans on the side and drizzle everything with the remaining glaze. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, boneless or bone-in chicken thighs work well. Adjust cooking time as needed; thighs may cook faster.

Is there a substitute for sriracha?

Any chili garlic sauce or hot sauce can be used. Adjust the amount to your preferred spice level.

Can I make this dish ahead of time?

The glaze and rice can be prepared in advance. Roast the chicken and green beans just before serving for best texture.