Try These Honey Sriracha Chicken STINGER Burritos | Sweet Heat on the Blackstone Griddle!

Try These Honey Sriracha Chicken STINGER Burritos | Sweet Heat on the Blackstone Griddle!

🔥 Sweet, spicy, and downright epic — today we’re firing up the Blackstone griddle to make a Honey Sriracha Stinger Burrito that’s loaded with bold flavors. The combo of sticky honey, fiery sriracha, and fresh burrito fillings brings the perfect balance of sweet heat in every bite. If you love griddle cooking and burritos with a kick, this one’s for you!

👉 Cooked hot and fresh on the Blackstone, this burrito recipe is perfect for dinner, tailgates, or anytime you’re craving something bold and different.

⚡ What you’ll see in this video:
How to build the ultimate stinger burrito
Tips for balancing sweet and spicy flavors
Blackstone griddle techniques for perfect searing
A flavor-packed burrito you’ll want on repeat!

💬 Drop a comment and let me know if you’d try this Honey Sriracha Stinger Burrito — and don’t forget to hit that like button if you enjoy spicy griddle recipes!

👍 If you’re new here, subscribe for more Blackstone griddle recipes, burritos, smash burgers, and all things flat top cooking.
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✅✅✅✅✅✅✅✅SHOW NOTES✅✅✅✅✅✅✅✅

Honey Sriracha Sauce (Perfect for Blackstone Stinger Burritos)

Ingredients:
1 dash of oil (olive or neutral cooking oil)
2–3 garlic cloves, chopped
Kosher salt, to taste
Fresh cracked black pepper, to taste
½ to 1 cup sriracha sauce (adjust heat level to preference)
¼ cup honey
2 tablespoons Dijon mustard

Instructions:
Heat the Oil – Place a small saucepan on low heat (you can use a side burner or a small pan on the Blackstone). Add a dash of oil.
Sauté the Garlic – Add the chopped garlic and cook gently until fragrant, about 30–60 seconds. Don’t let it burn.
Season – Sprinkle in a pinch of kosher salt and a few cracks of black pepper.
Build the Sauce – Stir in the sriracha, honey, and Dijon mustard. Mix until smooth.
Simmer – Reduce the heat to low and let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
Taste & Adjust – Add more honey for sweetness, more sriracha for heat, or a touch more Dijon for tang.

Honey Sriracha Stinger Burritos (Blackstone Griddle)
Ingredients

For the Chicken Tenders:
1 lb fresh chicken tenders
1 cup flour (seasoned lightly with salt & pepper)
2 eggs, beaten
1 cup breadcrumbs (½ Italian, ½ panko)

1–2 tbsp favorite BBQ rub
1 tsp granulated garlic
1 tbsp sesame seeds

Oil for frying/griddling

Follow along, any questions, LMK
gallerybbq@gmail.com

Oh yeah man. Look this is going to clo my my mouth is going now. That is for sure. This is going to close. I put it on the outside. Definitely got more more heat happening for sure. I am not the biggest heat type person. All righty, guys. Welcome back to the channel. My name is Tommy, and this here is a license to griddle. I’ve already got my uh my my griddle all fired up here. Um uh high or or actually medium here in the middle, and for now, I am off on the two sides. I’ve got a bunch of chicken tenders here. I am going to get down. This is going to be like a shallow fry. And as I am putting these chicken tender down, I have some uh well, I’ve got this prep here, but I’ve got that Sriracha, that honey sriracha uh sauce prepped that I want to show you and also how to clean up these chicken tenders. I’ll show you that. Let’s run that film here. I will continue to get these tenders on, continue to cook them. And when that is over, and it won’t be long, about 2 3 minutes, but it’s something you have to watch cuz that is all the prep for the cook. After that, I’ll bring you guys back and we will finish up these tenders. And of course, we will talk about the inspiration for this cook. A little bit of oil in a pan. Get some garlic in. Get some salt and some fresh cracked black pepper in. About a cup and a half of Sriracha sauce. About a/4 cup of honey. Add a little bit more or less if you want to tone down the heat. Two tablespoons of Dijon mustard, low simmer, and you are good to go. So, as always here at Licensed to Griddle, we will get through this prep work fairly quick. And as always, you can get the full ingredient list down in the description. We’ve got some chopped onions. That’s a medium chop. I’ve got some sweet peppers here. I will get a uh little rings will do me uh will do me nice. And that is a green onion. We will get that chopped. And we are really moving along. Got to have some spices. Grab your favorite barbecue rub. That is a granulated garlic. And of course, everything tastes better with seeds. We got to remove the tendon from the uh from the chicken tenders. If you were just doing breast, you can just slice them out into chicken fingers. Season up that flour with your favorite rub and also maybe a little bit of salt, black pepper. This is going to be your flour, egg, breadcrumbs. That is a 5050 Italian. And of course, panko. Yeah. All righty. All that wasn’t bad. And here is our uh here is our chicken tenders. Let’s get these flipped over. They’ve been down probably for about 5 minutes or so. So, this is kind of like a uh a shallow fry on these um on these tenders. Not so much oil really to give it that fry effect, but kind of a shallow fry. I’m just going to call it a shallow fry. Just a heck of a lot more shallow than a normal shallow fry. So, I was talking before as I uh took us into those videos about in uh you know, just about inspiration. We’re all online. We’re all, you know, we’re all searching for inspiration for our our next cook. We all want to be inspired, whether it is, you know, like I said, whether it is griddle cooking, whether it is the job, you know, whatever it is, we want to be inspired uh in everything that we’re doing. And and that’s where today’s cook is going to come in. Again, it is going to be the girls. They did a um they did a uh a Stinger burrito on their channel. Now look, I’ve never heard of a Stinger uh burrito. I I did some research on it and and read up on it and there’s I guess it started at Buckaroos or or started, you know, one of those burrito type places. Um it’s on the menu and basically from what I found out is it it is just, you know, it is going to have rice and it is going to have chicken in it if it’s going to be a chicken uh stinger that you’re doing uh and a bunch of other stuff in it. And it has got to be a little bit of spicy. So, my wheels started uh spinning a little bit. And that’s where I came up with this honey srirachi uh uh stinger burrito. Again, it’s going to have the chicken tenders. It’s going to have the honey sriracha uh sauce. You saw me make that uh in the video. And I’ve got some other goodies here to add in, of course, with that rice. And I got to tell you, man, it it sounds like it is going to be absolutely killer. So, I am, you know, totally jacked up. uh for that uh again I am inspired uh on this cook and when I’m not inspired for a cook it is just kind of you know it’s just another cook but you know I’m actually jacked you know I’m pumped up this is something different and I’ve been cooking for a long time so you know anytime we can get something different going man I am totally 100% in we’ve got our chicken happening let’s get our onions down. I’ve got some peppers here. These are sweet. These are just going to balance off the spicy of the Sriracha sauce. So, we will get that down. And I I I I I tasted this sauce. And just cuz I added honey, it is still got some heavy kick to it. So, it is going to pair well with all this. No doubt about it. And of course, anytime you are doing a chicken tender like this, unlike a burger, you don’t have to just flip it once. You can continue to uh continue to flip it. That is going to uh give you more of an even cooking all the way through. And if you could see some spots a little bit hotter on the griddle than other spots. You can kind of move things around. And I want a nice crunch on these uh on these chicken tenders. Man, that is exactly what I am looking for. And of course, I’ve got my handy chef’s temp right here. So, we will cook these to that perfect 165 or so. And they definitely won’t take long. We’re about 140, 150. I’ve also got some got some paper towels here all ready to go. [Music] You can really just kind of mix all this together. It’s no big deal. I mean, I feel that the flavors of this dish is definitely going to be just through the roof. I’ve got some lime here. Let’s get some lime down. Nice smell in the air with that lime. And that is looking perfect right there. And of course, as these chicken tenders uh cook up, like this one here is cooked, we will get that off. I’ve got some paper towels handy. Cooked. I mean, at this point, they’re pretty much all going to be cooked. I just want to make sure I got the right uh the right browning. I want the right crunchiness. I’ll take a little overcook to get it. All righty, guys. So, I got my uh I’ve got my my my chicken pulled off. That is ready. Here is my rice. Let’s get the rice down. Now, this isn’t a fried rice, obviously, but I did want to get a little bit of color, a little bit of that honey srirachi sriracha sauce in. And of course, I’ve got a little bit of flavorings I want to get in this rice. [Music] And you can get all these ingredients down in description. And of course, I’ve got some sesame seed. You guys know I love toasting this off. It adds such a nutty flavor to the uh such a nutty flavor to the recipe. And that does not take long. [Music] Got to get a little sauce in. I was going to put this uh sauce in one of those squirters, but I got that garlic and stuff in there. It’s going to clog it up. So, I went totally against that. And there is our uh if you could see our our sesame seeds are browning. That is releasing a lot of that nutty flavor. We will get that right in. Onions and peppers can come over. We will mix all this together. And we are about ready to take this cook home. Oh yeah. Look, I am going to get my chicken back on cuz we want that hot. What I want to do here is let me get my board set up. I’ve got my griddle off, but I’ve got everything keeping nice and warm. Get the board set up. I will roll me up some burritos, bring them back here. So, I got to fire the pit up again. No big deal. We will do all that right now. [Music] [Music] All righty, guys. Welcome back. So, look. So, so every time I think I have purchased the biggest tortilla I could find. I mean, the girls pointed it out on their uh on their live show last week. Um, I figured these were bigger than the last ones I did on the uh last burrito I made, but you know, every time you you go to stuff them, you realize your your uh tortilla is just not big enough. I am not the best tortilla roller. Uh have rolled many things in the past, just not um just not really uh uh tortillas like this or burritos, but this is the best I can do. Everything is definitely stuffed in there. So, hey man, that has got to be good enough. And as I mentioned in the other show, the flap always got to go down. That is going to basically seal it up so it doesn’t come apart. And this does not take long. So, you certainly do not want to walk away. And I think I mentioned, but we are lit up full across the board. Now, I also mentioned on that other show, this is almost potato chip like to me. So, I’ve got some uh some extra rub that I am just going to add to it. It’s going to stick right to it and just add a little bit of outer crunch flavor. You know, when you’re building flavors, man, you just want to build them. Just kind of, you know, make everything mesh together. And of course, my limes were a total fail. I mean, I just can’t get hardly any juice out of them. But what are you going to do? I got a little bit on the inside. I want to get a little bit on the outside. Woo. And again, I got a little bit of garlic. Uh little bit of granulated garlic. We will get that down. A little bit more shake. This is Uncle Steve shake. This is a magic rib rub. It’s got a lot of uh a lot of flavors in it is going to mesh well with this. So, look. I think we are doing pretty good here. What I want to do is let me get this uh finish this up. Get everything on over to the board. I’ve got to get some snaps, but then we are going to cut into it, do that taste test, talk about it, and close out the show. [Music] [Music] [Music] All righty. All and here we go. This is going to be your stinger. And of course, I’ve got Molly on standby. All ready to go. Acting like I don’t uh acting like I don’t see her, of course. So, look, this is going to be it. And and you know, execution on this prep execution A+. uh rolling up of the burrito. Uh epic fail, but I did do the best I can do before I jump on in on this taste test. I have been picking out the chicken, so I know this is going to be killer. Special shout out and thanks for the um for the recipe ideas. Got to go out to M andK. I don’t want to forget that as I may be following those girls on another cook. I mean, they’ve got some recipe knowledge right here. They come up with a recipe and I twist it and turn it into uh into into the way I want to do it. Make it different. That seems pretty uh pretty cool to me. This is your uh your uh Stinger burrito right here. Certainly not o overly packed. I I I got the biggest burrito I can get. I I even text the girls saying this thing is like an unidentified uh flying burrito. It is looks so huge in the store, but then again, when you stuff them up, you know, when you stuff them up, it just kind of falls uh falls flat. Um off of my last burrito, uh because I got that potato chip type texture when I bit into it. I put that uh granulated garlic and also that Uncle Steve shake on the outer shell. That is going to give a lot of flavor. Matter of fact, that’s probably the first thing you are going to taste. But let’s go on in with that taste test. Wow. Oh man. So, like I said, first off, uh well, you get the outer shell that that is there. You get those flavors. You take a bite and and you get the chicken is crunchy. You heard the crunch, the outer shell, all the other seasonings in and you say, “This isn’t that bad.” And then about five, six, seven, uh, 7 seconds later, the heat starts to uh, starts to build up. Now, look, it is not overly spicy. I added some extra honey to cool it down. If you want it more spicy, just uh, you know, add less honey in, more Sriracha sauce in, and you are going to be more spicy. Like I said, jalapenos, you could put them in there. You can really put anything in here you like. Guys, this is the um honey Sriracha chicken stinger burrito. And I could tell you this here is a definite mustake. Oh yeah, man. Look, this is going to close my mouth is going now. That is for sure. This is going to close. I put it on the outside. Definitely got more more heat happening for sure. I am not the biggest heat type person. [Music] But what I am is my name is Tommy and I guess that makes me the griddleer. This is simply This is better than the last the uh the spaghetti and meatball one that I made which I am telling you my wife freaked out about. This is better than that. It has some more. It’s got a lot more flavors I feel. It’s got that bite. It’s got that outer shell. Anyway, you guys heard all that before. My name is Tommy and I guess that makes me the griddler down here waiting for some more treats is Molly. If there is anything you guys want to see, just leave it down in the description. I try and read and answer all the comments. And that is going to close out this show here. I appreciate you all for watching and until next time, we will see you. [Music]