Baked Honey Sriracha Chicken Thighs
Craving a delicious and fuss-free dinner idea for those busy weeknights? Try our Baked Honey Sriracha Chicken Thighs! This easy recipe combines the perfect balance of sweet and spicy flavors without the need for lengthy marinades. With just a few simple ingredients, you can whip up a mouthwatering meal in no time. Perfect for those who love bold flavors and effortless cooking, this dish will become a staple in your weekly meal rotation.
- Serves: about 5
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Ingredients:
- bone-in chicken thighs
- salt and pepper to taste
- honey
- sriracha sauce
- soy sauce
- rice vinegar
- sesame oil
- minced 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.
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.
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.
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!
Suggested Sides:
This dish pairs well with rice and veggies, French fries (try our homemade oven fries!), 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.
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Baked Honey Sriracha Chicken Thighs
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
-
- 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.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
