Recipe

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You'll love the mild burst of flavors of these marinated and grilled Sriracha chicken tacos!

Enjoy your taco Tuesday eats at home with these Sriracha chicken tacos that are a breeze to make. Sweet, spicy, and ready in 20!

Flat chicken tacos topped with spicy red sauce, vegetables and cheese

Sweet & Spicy Chicken Tacos

Everyone loves a good chicken dinner recipe and when it's Tuesday, there's nothing better than tacos! With so many ways to enjoy chicken tacos, one overlooked option is the sweet and spicy flavor combination that pleases everyone.

These Sriracha chicken tacos are one of the 52 epic recipes I included in the Taco Tuesday Cookbook that can be prepared ahead. A simple marinade infuses the chicken with flavor, and then all you have to do is cook and enjoy!

What You Need

In this taco recipe, the honey adds sweetness, the Sriracha sauce brings a little heat. You’ll use both for marinating the chicken and to make a tasty drizzle. And this is just the beginning. Add an epic cilantro lime sauce to the party… There will be none left!

three flat tacos on a white tray with red sauce drizzled on top

How to Make Sriracha Chicken Tacos

Once you marinate and cook the chicken, and then all you have to do is assemble the best Sriracha chicken tacos you'll ever try! Check out the step-by-step:

Marinate the chicken
Let the chicken absorb the marinade for 4 hours or overnight.
Prep the sauces
Whisk sour cream, lime juice, cilantro, and salt. You can make it 2 days ahead. Like spicy tacos? You can also make a honey sriracha sauce in two minutes in a bowl.
Cook the chicken
It takes 10-12 minutes in the pan. Sometimes, I butterfly the chicken breasts to cook them in half the time or cut the chicken into pieces and cook them in a pan. Once cooked, shred the chicken breasts or slice them into strips.

Watch this video to see the Sriracha chicken tacos come together:

How Spicy Are These Tacos?

I consider these Sriracha chicken tacos to be medium heat, which makes them great for a family-friendly recipe. The honey really levels off the heat and since it's a marinade and not a rub, much of the spice is discarded. The honey Sriracha sauce, however, is pretty spicy.

three flat chicken tacos with avocado slices, red and white sauces and shredded cheese

What to serve with Sriracha Chicken Tacos

These tacos can be even better with what’s on the side! Try this cilantro lime rice or serve this healthy Southwest quinoa salad. I also recommend sipping a Spicy Margarita or a Paloma Cocktail, and Taco night will be a hit!

Looking for more taco recipes? Find this recipe and 51 others in The Taco Tuesday Cookbook.

Sriracha Chicken Tacos

closeup of spicy chicken taco with avocado slice on top

Servings: 4

Prep Time: 10

Marinade: 4

Cook Time: 15

You'll love the mild burst of flavors of these marinated and grilled Sriracha chicken tacos!

5 from 29 votes

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Watch how it’s made:

Ingredients

1 ½ pounds boneless skinless chicken breasts,
4 tablespoons Sriracha sauce, divided
1 tablespoon + 2 teaspoons honey, divided
2 limes, juiced, divided
½ cup sour cream
1 ½ tablespoons finely chopped fresh cilantro
¼ teaspoon salt
1 ½ tablespoons vegetable oil, if not using a grill
2 cups shredded romaine lettuce
1 cup shredded Cheddar cheese
1 avocado, pitted, peeled, and sliced
8 Corn or flour tortillas, store-bought or homemade, warmed

Instructions

Marinate the chicken:

Put the chicken breasts in an airtight container or zip-top bag plastic bag. Add 3 tablespoons of the Sriracha, 1 tablespoon of honey, and the juice of 1 lime juice. Mix to combine, seal, and refrigerate for at least 4 hours or overnight.

Make the cilantro sauce:

In a small bowl, whisk together the sour cream, remaining juice of 1 lime, cilantro, and salt. Cover and refrigerate while you make the tacos.

Make the honey Sriracha drizzle:

In a small bowl, whisk together the remaining 1 tablespoon of Sriracha and the remaining 2 teaspoons of honey and set aside.

Cook the chicken:

Preheat a grill or heat the oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade and cook for 5 to 7 minutes, flip, and cook on the other side for 5 minutes, or until the internal temperature reaches 165F. Discard the marinade.
Transfer the chicken to a plate or board and rest until cool enough to handle. With two forks, shred the chicken.

Assemble the tacos:

Assemble the tacos by layering the chicken, lettuce, cheese, and avocado on the tortillas. Drizzle the cilantro sour cream on top and finish with a single drizzle of spicy honey-Sriracha sauce.