Easy Baked Honey Sriracha Chicken Thighs

Baked Honey Sriracha Chicken Thighs in a ceramic dish

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.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.