Name: Easy Baked Honey Sriracha Chicken Thighs
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 6 bone-in chicken thighs ((with or without skin)); salt and pepper to taste; 2 Tbsp honey; 1 Tbsp sriracha sauce; 2 Tbsp soy sauce; 1 Tbsp rice vinegar; 1 tsp sesame oil; 2 garlic cloves, minced

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If you’re craving something sweet, spicy, and just a little sticky (in the best way), these easy baked honey sriracha chicken thighs deliver without making you work for it. No marinade, no complicated steps, just pop it in the oven, brush on the sauce a couple of times and let it do its thing.

The result? Juicy chicken thighs coated in a bold honey sriracha glaze that hits that perfect balance of sweet heat with a slightly caramelized finish. It’s the kind of low-effort, high-reward dinner that tastes like you tried way harder than you actually did.

And because this is a true weeknight recipe, you’re looking at simple pantry ingredients and about 40 minutes from start to finish – no planning ahead required.

Baked Honey Sriracha Chicken Thighs in a ceramic dish

Serves: about 5
Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients:

6 bone-in chicken thighs (with or without skin)
salt and pepper to taste
2 Tbsp honey
1 Tbsp sriracha sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
2 cloves minced garlic

raw bone-in chicken thighs next to vinegar, sriracha sauce, sesame oil and bowls of honey and soy sauce with a bulb of garlic

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 400º F. Pat the chicken dry and season both sides with a bit of salt and pepper. Arrange the chicken thighs in a baking dish, skin side up, and bake for 15 minutes.

raw chicken thighs seasoned with salt and pepper in a ceramic baking dish on wooden board

Step 2: While the chicken is baking, stir together the honey, sriracha sauce, soy sauce, vinegar, sesame oil and garlic in a small saucepan over low heat. Let it simmer while the chicken is in the oven.

a small saucepan on a wooden board containing a sauce being stirred with a spatula

Step 3: Carefully remove the dish from the oven and turn the chicken thighs so that they are skin side down. Remove the sauce from the heat and use a basting brush to coat the thighs (be sure to reserve enough to baste the other side). Return the dish to the oven and cook for 15 minutes.

Chicken thighs in a baking dish being turned over with tongs

honey sriracha sauce being spread on to chicken thighs with a basting brush in a baking dish

Step 4: Remove the dish from the oven carefully and flip the chicken so it is once again skin side up. Baste the thighs with the remaining sauce and return the dish to the oven for about 15 more minutes or until the chicken is throughly cooked (165º F when taken with a thermometer). Easy and delicious!

honey sriracha sauce being spread on to the other side of the chicken thighs with a basting brush in a baking dish

Suggested Sides:

This dish pairs well with rice and veggies, French fries (try our homemadeoven fries!), Crispy Baked Parmesan Potatoes and macaroni and cheese.

Tips:

White vinegar can be used in place of the rice vinegar, but it will be slightly more acidic.
To reduce the fat content, trim the thighs and/or remove the skin before baking.
For more intense heat, use up to 1 more Tbsp of sriracha sauce.

Easy Baked Honey Sriracha Chicken Thighs

Easy baked honey sriracha chicken thighs with a sticky sweet and spicy glaze—made with simple pantry ingredients, no marinade required, and perfect for a quick weeknight dinner.

Beth

Prep Time 5

Cook Time 45

Total Time 50

Servings

Ingredients

6 bone-in chicken thighs (with or without skin)
salt and pepper to taste
2 Tbsp honey
1 Tbsp sriracha sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced

Instructions

Preheat the oven to 400º F. Pat the chicken dry and season both sides with a bit of salt and pepper. Arrange the chicken thighs in a baking dish, skin side up, and bake for 15 minutes.
While the chicken is baking, stir together the honey, sriracha sauce, soy sauce, vinegar, sesame oil and garlic in a small saucepan over low heat. Let it simmer while the chicken is in the oven.
Carefully remove the dish from the oven and turn the chicken thighs so that they are skin side down. Remove the sauce from the heat and use a basting brush to coat the thighs (be sure to reserve enough to baste the other side). Return the dish to the oven and cook for 15 minutes.
Remove the dish from the oven carefully and flip the chicken so it is once again skin side up. Baste the thighs with the remaining sauce and return the dish to the oven for about 15 more minutes or until the chicken is throughly cooked (165º F when taken with a thermometer). Easy and delicious!

Notes

Want to bake a higher temp? No problem! We frequently bake these @ 425º F so we can have them with our Crispy Baked Parmesan Potatoes, however it’s best to leave the skin on so they don’t dry out. Just reduce the overall bake time to 35 minutes. I like to do 10 minutes skin side up, then flip and cook 10 minutes, flip one more time and bake for 15 minutes or until cooked through.