These Sriracha Chicken Thighs combine sweet, garlicky, and spicy flavors with juicy chicken for a weeknight hero. The marinade caramelizes into a sticky, irresistible glaze that’s perfect for grilling or broiling. You’ll love how the heat mellows into a warm, lingering spice that makes these Sriracha Chicken Thighs crave-worthy.
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Why You’ll Love This Sriracha Chicken Thighs
- Balanced heat: Sriracha’s kick is tempered by honey and soy for spicy-sweet-savory flavor.
- Juicy chicken: Bone-in, skin-on thighs stay moist and tender every time.
- Easy to make: Simple marinade and mostly hands-off cooking for high-reward results.
- Versatile meal: Great over rice, in salads, tacos, or for meal prep.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
- 60 ml (¼ cup) Sriracha sauce
- 60 ml (¼ cup) soy sauce (or tamari for gluten-free)
- 60 ml (¼ cup) honey
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 spring onions, thinly sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Tools: A large bowl or zip-top bag for marinating, a baking sheet (lined with foil for easy cleanup), and a pastry brush for glazing.
Notes: The quality of your Sriracha really matters here—it’s the star of the show. And don’t skip the sesame oil at the end; it adds a wonderful nutty aroma that ties everything together.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 16 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 30 minutes | Total Time: 40 minutes (active)
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on is non-negotiable. The bone helps the chicken cook evenly and adds immense flavor, while the skin becomes incredibly crispy and protects the meat from drying out. If you must use boneless, reduce the cooking time significantly.
- Don’t rush the marinade. Even 30 minutes makes a world of difference, allowing the flavors to penetrate the meat. For the best results, marinate for up to 4 hours in the fridge. Any longer and the acidity can start to break down the chicken’s texture.
- Adjust the heat to your liking. The recipe as written gives a medium spice level. If you’re sensitive to heat, start with 2 tablespoons of Sriracha. For true heat seekers, feel free to add an extra tablespoon or even a pinch of red pepper flakes.
- Pat the chicken skin DRY. Before you marinate, use a paper towel to thoroughly pat the chicken skin dry. This is the secret to getting that beautifully crisp, non-rubbery skin we’re all after.
How to Make Sriracha Chicken Thighs
Step 1: Make the Marinade. In a medium bowl, whisk together the Sriracha, soy sauce, honey, minced garlic, grated ginger, and rice vinegar. You’ll notice the sauce is a vibrant red-orange color and has a lovely, glossy consistency. Give it a taste—it should be a bold balance of spicy, salty, and sweet. Set aside about a quarter of this marinade in a small bowl; you’ll use this for basting later to avoid cross-contamination.
Step 2: Marinate the Chicken. Place your dried-off chicken thighs in a large zip-top bag or a shallow dish. Pour the larger portion of the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. If you’re short on time, even 15 minutes will impart some flavor, but a longer soak is always better.
Step 3: Preheat and Prepare. About 20 minutes before you’re ready to cook, take the chicken out of the fridge to let it come closer to room temperature—this helps it cook more evenly. Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil and place a wire rack on top. Arranging the chicken on a rack allows hot air to circulate, crisping the skin on all sides instead of letting the thighs stew in their own juices.
Step 4: Arrange and Initial Bake. Remove the chicken thighs from the marinade, letting any excess drip off, and place them skin-side up on the prepared wire rack. Discard the used marinade. Bake for 20 minutes. You’ll see the skin start to tighten and take on some color, and the aroma will begin to fill your kitchen.
Step 5: Baste and Finish. After 20 minutes, carefully remove the baking sheet from the oven. Using the reserved, clean marinade and a pastry brush, generously baste the top of each chicken thigh. The honey in the glaze will help it caramelize beautifully. Return the pan to the oven and bake for another 8-12 minutes, or until the chicken is cooked through (the internal temperature should register 74°C / 165°F when measured with a meat thermometer in the thickest part, avoiding the bone).
Step 6: The Final Broil (Optional but Recommended). For that perfect restaurant-quality char, switch your oven to a high broil for the last 2-3 minutes of cooking. Keep a very close eye on it! The glaze will bubble and darken quickly, giving the chicken an incredible sticky, slightly blackened finish. This step is all about visual cues—you’re looking for a deep, glossy red.
Step 7: Rest and Garnish. Once out of the oven, transfer the chicken thighs to a clean plate or cutting board. Drizzle with the tablespoon of sesame oil and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Just before serving, sprinkle with the sliced spring onions and sesame seeds for a fresh, colorful finish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer then transfer to a bag for up to 2 months.
- Reviving: Reheat in an air fryer or oven at 350°F for 8–10 minutes to re-crisp skin.
Serving Suggestions
Complementary Dishes
- Jasmine or Basmati Rice — The fluffy, neutral grains are the perfect canvas to soak up every last drop of the delicious spicy-sweet glaze.
- Simple Cucumber Salad — A quick mix of sliced cucumbers, rice vinegar, and a pinch of sugar provides a cool, crunchy, and acidic contrast that cuts through the richness of the chicken.
- Stir-fried Greens — Bok choy or broccoli stir-fried with a little garlic and soy sauce adds a healthy, vibrant green element to your plate.
Drinks
- A Crisp Lager — The clean, effervescent quality of a cold lager helps cleanse the palate between bites of the flavorful, slightly spicy chicken.
- Gewürztraminer or an Off-Dry Riesling — These wines have a touch of sweetness that beautifully complements the spice and creates a really harmonious pairing.
- Iced Green Tea with Lemon — The slight bitterness and citrus notes are incredibly refreshing and help balance the meal without competing with the flavors.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a classic Southeast Asian dessert that feels like a natural and delightful progression after this meal.
- Lychee Sorbet — Light, floral, and icy cold, this sorbet is a fantastic palate cleanser that feels sophisticated and refreshing.
- Fortune Cookies and Green Tea Ice Cream — A fun, simple ending that continues the theme with a cool, creamy treat and a little crunch.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken breasts. They simply don’t have the fat content to stay juicy under the high heat and will cook much faster, often leading to a dry, tough result. Stick with thighs for foolproof juiciness.
- Mistake: Skipping the wire rack. Baking the chicken directly on the pan means the bottom steams in the rendered fat and juices, resulting in soggy skin. The rack is the key to all-around crispiness.
- Mistake: Basting with the used marinade. The marinade that touched the raw chicken must be discarded. Always reserve a portion of the clean sauce before adding it to the raw meat to ensure food safety.
- Mistake: Not letting the chicken rest. Slicing into the chicken straight from the oven will cause all the precious juices to run out onto the cutting board, leaving the meat drier. A brief 5-minute rest makes all the difference.
Expert Tips
- Tip: Score the chicken skin. Use a very sharp knife to make a few shallow slashes through the skin and fat (but not deep into the meat) before marinating. This helps the fat render more effectively and allows the marinade to penetrate a bit deeper.
- Tip: Add a splash of citrus. Stir a tablespoon of fresh lime or orange juice into your reserved basting sauce. The acidity will brighten up the entire dish and add another layer of flavor complexity.
- Tip: Use a meat thermometer. Guessing if chicken is done is a recipe for disaster. A thermometer takes the guesswork out and guarantees perfectly cooked, safe-to-eat chicken every single time. Aim for 74°C (165°F).
- Tip: Make it a sheet pan meal. About 15 minutes into the cooking time, add chopped broccoli, bell peppers, and red onion to the pan around (not on top of) the chicken. They’ll roast in the drippings and become a fantastic side dish.
FAQs
Can I make this recipe with chicken wings or drumsticks?
Absolutely! The cooking method and marinade work wonderfully for other bone-in chicken cuts. For wings, you might want to reduce the initial bake time to 15-18 minutes before basting and finishing, as they are smaller. Drumsticks will take a similar amount of time to thighs. Just always use a meat thermometer to be sure.
How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in an air fryer or a conventional oven at 180°C (350°F) for about 8-10 minutes. This will re-crisp the skin. Microwaving will work in a pinch but will make the skin soft and rubbery.
Is there a substitute for Sriracha if I don’t have any?
You can use another chili garlic sauce, like Sambal Oelek, which has a similar flavor profile but is often a bit less sweet. You could also mix ketchup with a hotter sauce like Gochujang or even a bit of cayenne pepper, though the flavor will be different. You may need to adjust the honey to balance it out.
My glaze burned under the broiler. What happened?
The high sugar content in the honey means it can go from perfectly caramelized to burnt very quickly. Oven broilers can also have intense hot spots. Make sure your oven rack is in the middle position, not too close to the heating element, and do not walk away! Watch it like a hawk for those final 2-3 minutes.
Can I grill these chicken thighs instead?
Yes, grilling is a fantastic option! Prepare a medium-high indirect heat zone on your grill. Sear the thighs skin-side down over direct heat for 2-3 minutes to get grill marks, then move them to the indirect side, cover, and cook for 20-25 minutes, basting occasionally, until they reach the correct internal temperature.
Sriracha Chicken Thighs
Make juicy, sticky Sriracha Chicken Thighs with a sweet & spicy glaze. This easy recipe is perfect for weeknight dinners. Get the full recipe now!
Ingredients
For the Marinade and Chicken:
-
8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
-
60 ml Sriracha sauce (¼ cup)
-
60 ml soy sauce (or tamari for gluten-free, ¼ cup)
-
60 ml honey (¼ cup)
-
4 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
1 tbsp rice vinegar
For the Garnish:
-
1 tbsp sesame oil
-
2 spring onions (thinly sliced, for garnish)
-
1 tbsp sesame seeds (for garnish)
Instructions
-
In a medium bowl, whisk together the Sriracha, soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Set aside about a quarter of this marinade in a small bowl; you’ll use this for basting later to avoid cross-contamination.01
-
Place your dried-off chicken thighs in a large zip-top bag or a shallow dish. Pour the larger portion of the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.02
-
About 20 minutes before you’re ready to cook, take the chicken out of the fridge to let it come closer to room temperature. Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil and place a wire rack on top.03
-
Remove the chicken thighs from the marinade, letting any excess drip off, and place them skin-side up on the prepared wire rack. Discard the used marinade. Bake for 20 minutes.04
-
After 20 minutes, carefully remove the baking sheet from the oven. Using the reserved, clean marinade and a pastry brush, generously baste the top of each chicken thigh. Return the pan to the oven and bake for another 8-12 minutes, or until the chicken is cooked through (the internal temperature should register 74°C / 165°F when measured with a meat thermometer in the thickest part, avoiding the bone).05
-
For that perfect restaurant-quality char, switch your oven to a high broil for the last 2-3 minutes of cooking. Keep a very close eye on it! The glaze will bubble and darken quickly, giving the chicken an incredible sticky, slightly blackened finish.06
-
Once out of the oven, transfer the chicken thighs to a clean plate or cutting board. Drizzle with the tablespoon of sesame oil and let them rest for 5 minutes. Just before serving, sprinkle with the sliced spring onions and sesame seeds for a fresh, colorful finish.07
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