Sticky Honey Sriracha Chicken Legs with Basmati Rice and Green Beans

If you love the combination of sweet and spicy, this honey sriracha chicken is about to become your new favorite. The sticky glaze brings together the fiery kick of sriracha with the rich sweetness of honey, creating a finger-licking sauce that coats every bite of tender chicken. It’s a powerhouse duo that makes the meal unforgettable.

To let those bold flavors shine, we keep the sides simple: fluffy basmati rice and crisp-tender green beans. They’re the perfect canvas for the extra glaze you’ll drizzle on top. This dish is easy enough for a weeknight but impressive enough for company.

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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

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

salt, to tasteView ingredient guideLike ingredientDislike ingredient

pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim scallions and thinly slice, keeping white and green parts separate. 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 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 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.
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, scraping up any browned bits. Let bubble until thickened, about 2 minutes. Remove from heat and stir in sesame oil. Set aside.
5. After chicken has roasted 15 minutes, remove baking sheet from oven. Toss green beans with salt, pepper and a drizzle of oil, then arrange around chicken. Brush chicken with about ⅓ of the glaze. Return to oven and roast until green beans are tender and chicken is cooked through (internal temp 165°F), 10-12 minutes. If chicken finishes before green beans, remove chicken and continue roasting beans.
6. Fluff rice with a fork and divide among plates. Brush chicken with half the reserved glaze (if glaze is too thick, stir in a splash of water). Place chicken over rice, add green beans and drizzle remaining glaze over everything. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, bone-in, skin-on chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this dish gluten-free?

The recipe uses soy sauce, which contains wheat. Substitute tamari or coconut aminos for a gluten-free version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.