The reign of sriracha is not over yet. The price for a bottle of this magic sauce remains stable at my local grocery store, so panic is averted for now.
I fell in love with chicken thighs a while back when I made the Maple Dijon Chicken Thighs. They’re super easy to cook, usually quite inexpensive, and always juicy and tender. For boneless, skinless chicken thighs all you have to do is add some sauce and pop them in the oven. A little while later you have an easy to eat and very delicious meat. That’s all I want—easy, delicious, inexpensive.
For this honey sriracha version, I’ve mixed up a marinade/sauce of the basic goodies: garlic, ginger, soy sauce, honey, and brown sugar. I used half brown sugar and half honey to cut costs, but if cost is not your concern, use all honey and no brown sugar. The end product is sweet, spicy, and full of flavor. Plus the thighs are tender and juicy as always. I’ve been eating this all week over a bed of jasmine rice with a few florets of broccoli. When I’m leaving for work in the morning I add all three to a container (the broccoli is frozen, from a bag in the freezer) and then they all reheat together in the microwave at lunch time. It’s the perfect little inexpensive and filling lunch!
Honey Sriracha Chicken Thighs
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Honey Sriracha Chicken Thighs
Servings 6 1 thigh eachIngredients
- 6 boneless skinless chicken thighs (2 lbs) ($5.98)
- 2 cloves garlic ($0.16)
- 1 inch fresh ginger ($0.11)
- 2 Tbsp sriracha hot sauce ($0.17)
- 1 1/2 Tbsp soy sauce ($0.15)
- 1 Tbsp rice vinegar ($0.11)
- 2 Tbsp honey ($0.24)
- 2 Tbsp brown sugar ($0.03)
- 1 Tbsp vegetable oil ($0.02)
- 1/2 cup water ($0.00)
- 2 Tbsp corn starch ($0.12)
- 1/4 bunch cilantro or green onions ($0.20)
Instructions
- Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir to combine. Add the corn starch and stir until dissolved.
- Add the chicken thighs to a large zip top bag or a shallow dish. Add half of the marinade/sauce mixture to the chicken and toss to coat (be sure to stir the sauce before adding it to the chicken. The garlic, ginger, and corn starch tend to settle to the bottom.) Refrigerate for 30 minutes. Save the unused portion of the marinade for later.
- Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8×8 inch casserole dish. Bake in the preheated oven for 30 minutes, basting the chicken with the juices half way through.
- While the chicken is baking, add the second reserved marinade (the half that wasn’t used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
- When the chicken is finished baking, spread the thickened sauce over each piece of chicken. Add fresh cilantro or sliced green onions and serve.
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I like to add a few spears of broccoli to this dish to make a complete meal!
Step by Step Photos
Mince two cloves of garlic and grate one inch of fresh ginger on a small holed cheese grater. Add them to a bowl along with 2 Tbsp sriracha, 1.5 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 Tbsp honey, 2 Tbsp brown sugar, 1 Tbsp vegetable oil, and 1/2 cup water. Stir to combine.
Add 2 Tbsp corn starch and stir until dissolved.
Add half of the marinade mixture to a large zip top bag (or shallow dish) along with 2 lbs. boneless, skinless chicken thighs. Toss to coat and then marinate for 30 minutes in the refrigerator. Be sure to stir the marinade mixture well before pouring it into the bag because the garlic, ginger, and corn starch tend to settle to the bottom. Save the second half of the marinade for later.
Preheat the oven to 400 degrees. Add the marinated chicken thighs to a small casserole dish, along with all of the marinade from the bag. Bake for 30 minutes and baste the chicken half way through (either spoon the juices over top of each thigh or use a baster to squirt the liquid over top).
Meanwhile, add the reserved half of the marinade (the half not used on the chicken) to a small sauce pot and bring it up to a simmer over medium heat. As soon as it reaches a simmer, the corn starch will begin to thicken the sauce until it becomes a nice glaze. Set the thickened sauce aside until the chicken is finished baking.
When they’re finished baking they look like this. Kind of naked, huh? That’s why we saved half of the sauce! :D
Sauce them thighs up! (Just use a spoon to spread some of the sauce over each thigh.)
Add a little greenery to freshen it up (cilantro or sliced green onions) and you’re ready to serve! Like I said earlier, I’ve been eating this in a bowl with jasmine rice and a little broccoli. So good—So easy.
This was delicious, I served it with air fryer asparagus and quinoa.
delicious and easy ! thank you!
This satisfied my amorphous craving for spicy Chinese-type food. I made it with just three chicken thighs, thinking that I could use the extra sauce to have a heap of sauced veg as well, but the sauce quantity is already quite generous, so I had A Lot of sauce (the horror). I used 200g of tenderstem broccoli, a yellow bell pepper and about 200g of mushrooms, and could have easily doubled that and still been well-sauced.
Yummy, easy, and satisfying.
Loved this was baked in the oven. We made about 20 chicken thighs in two pans and adjusted the other ingredients. Adjuster down the sirachi to accommodate 7 yr old too!
This is one of my all time favorite recipes, and one of the only recipes I’ve made several times over. The marinade is good as a marinade or a dipping sauce! I’ve made this with every cut of chicken imaginable. I’ve even made it with tofu! Seriously, you can’t go wrong with this one. Today I’m going to try and make an instant pot version. Wish me luck!
Is it possible to use bone in thighs? If so, what would the cooking time change? Thanks!
I’d say about 45 minutes for the six thighs.
Tastes really good (don’t get me wrong) but the flavour is pretty “simple” – tastes mostly like a gingery-sweet heat for the chicken in my hands. Would be a great adventure into novel flavour for kids/the spice averse, but not quite interesting enough for me to earn five stars. Still, a really easy, satisfying meal for a Saturday night at home :)
I have been hooked on your balsamic chicken thighs for a while now and somehow didn’t notice until yesterday that you mentioned your recipe for honey sriracha chicken thighs in the intro. My goodness, I made them today and they are ah…may…zing!! I made them exactly as instructed, except I seasoned the thighs with all purpose seasoning and creole seasoning before marinading. The perfect blend of sweet and spicy and the chicken was so tender. Definitely adding this to the dinner rotation. Thanks!
Made this a bunch of times. LOVE IT. Its delicious as written, its also very flexible.
This was a resounding success at my house….i followed your recipe exactly will fed make again and again!
Is it possible to substitute the fresh ginger with ground ginger? If so, how much ground ginger would I want to use? Thank you!
Fresh ginger and ground ginger taste quite a bit different, so it’s really difficult to give an estimate for substitution. I think I would need to test the recipe with ground ginger to find an appropriate amount before advising on that one.
Can anyone who’s made it comment on whether it would be good shredded for sandwiches?
Hi, I know this is very late but I have made this as written. I think the flavor would be wonderful with a sandwich. The way it’s baked, it may not be suuuper easy to shred. I’ve always shredded chicken from poaching or slow cooking. But you could maybe add more liquid and slow cook it no problem. It would be great on a sandwich, with some crunchy slaw.
Made this for dinner tonight. 👍
I fell in love with chicken thighs a while back when I made the Maple Dijon Chicken Thighs. They’re super easy to cook, usually quite inexpensive, and always juicy and tender. For boneless, skinless chicken thighs all you have to do is add some sauce and pop them in the oven. A little while later you have an easy to eat and very delicious meat.
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Hi I stumbled on this recipe and was excited to try it out. I seasoned it as you said, but didn’t have ginger, corn starch, or rice wine vinegar although improvised with a bit of ACV. So far it looks and smells so good. Oh, and I also left the skin on and bone in so the cook time was extended to an hour for 10 thighs. I’m serving with some vegetable rice and tadah!!! Magic five stars, because it came out delightful although I didn’t have all the ingredients…
Yummmmmmy
anyone know how I can make this with rice and steamed veggies in an Instant Pot?
I made this for dinner today. It was easy and delicious! Even my daughter who is a picky eater loved it!. I served this chicken with steam rice and a green salad
What if I don’t have Ginger, can I just not use any?
It won’t be quite as flavorful, but it will still work.
This was delicious!!! I used 12 thighs in a 9×13 pan, and tripled the sauce ( will only double next time) I have enough leftover for another meal. I served it with green beans with EVOO and lime juice and jasmine rice. It was a little spicy so I may cut down on the Shriracha a bit next time. Am thinking about serving this as an appetizer for entertaining by cutting chicken into strips and threading onto skewers.
OMGOSH……I was “fishing” for a boneless skinless chicken thigh recipe and this one popped up. It’s so unusual to have all the ingredients all ready at hand but I did!! Hubby is a really picky eater …. HE LOVED THIS DISH! He had seconds…..and I could not believe the flavor, so hot, spicy and yet so yummy….I give this dish 5 stars and will definitely be making this over and over and over again!!
My fiancé and I absolutely love this dish. We stock up on chicken thighs while they’re on sale and freeze them just to cook this. I highly recommend this meal.
Yummy!!The sauce is 5-star incredible .
This is a really easy, flavorful dish. I sometimes double the sauce so we have extra to mix in with rice. Yum.
Could one use bone in chicken thighs AND breasts if doubling or tripling the recipe for a dinner for more people?
They may take longer to cook because of the bones, but I think it would still work.
LOVE this recipe. But on the Pinterest page for the recipe, it says TWO cups of water. Can you fix please?
Pinterest pulls the ingredients automatically and it’s always wrong. They don’t allow any way to edit those ingredient amounts. :(
Thank you for this recipe!! My picky 11 year old son loved it when I tried this a week ago. Today I bought chicken thighs and he said “Yes!! You’re making that chicken from last week!!” He even sent dad a text about dinner tonight. He has NEVER been excited about a recipe like this before! A big hit in our home.
Could one use EV olive oil instead?
Yep!
I love you site! We have tried alot of your recipes and they have all been delicious and affordable. Just wanted to say Thanks!
Do you think this recipe could be adapted into a slow-cooker version?
Personally, I think slow cookers hold in too much moisture for this type of sauce. It needs that dry heat to get nice and thick and glossy. My guess is that with a slow cooker it will end up kind of watery.
This is one of the best chicken recipes ever. Adding to my favorite dinner board on Pinterest.
Tried the recipe this evening. Absolutely delicious. Thanks for sharing.
I was wanting to make this for a get together about 20 people do you think it would be ok to grill the chicken?
I’m not quite sure without trying it first, but it seems like it would work.
Hi! Really want to make this recipe but time’s tight. Is it possible to leave the chicken thighs in the marinade overnight? Or will that cause an issue?
I think that should be okay. :)
Oh my goodness! This receipe is so good! Thank you so much. I will be adding this to my repertoire.
I’ve made this several times now, and it is still so good! Last night I didn’t really have time for it to marinade so just made the sauce, dumped it in and put it in the oven. It was still really good! I’m thinking this could be a great freezer meal–put half the sauce in with chicken and stick it in the freezer, then put the other half of the sauce in a baggie. It would already be marinaded when it thaws.
Awesome! Made it tonight and my family declared the recipe a keeper.
I just noticed that there is NO salt in this recipe.
Good for you, you know the power of the adjacent ingredients.
thanks!
Well, no table salt but it does have sodium thanks to the soy sauce and sriracha. :)
Even before it’s finished and tasted I’m rating 5 stars! Smells great. I used 8 chicken thighs and I doubled the sauce except the oil and water. Cut back a little on Sriracha since I’m bringing it for a group. Halfway through to baste they were still pretty raw so I’m checking at about 36 minutes. Going to bring for a picnic so they will be cold. Even though I bet they are best hot, who doesn’t like a chilled piece of tasty thighs! Thanks for the recipe.
This was amazing! I made chicken breasts instead of thighs, but the sauce, oh the sauce – it’s just so good. The sweetness of the honey with that little kick of sriracha. I served it with jasmine rice & the cumin lime slaw (another great recipe)
This was really good! I did increase the water and the brown sugar and it was just the right balance. I also used bone in chicken thighs and pulled the skills off. I think the bones gives it more flavor. I increased the cooking time by ten minutes as well.
Making this tonight…the marinade smells HEAVENLY!
I’m between ovens now :-) so i’m going to put this on a slow flame and make it a stew. Should be good! Can’t wait!!
One of my favorite! Can’t stop eating… So full!
Hi Beth, I stumbled upon this recipe this week, and I recently got a bunch of bone-in chicken thighs with skin that were on an awesome sale. How can I alter the recipe to use bone-in skin-on thighs? I can’t wait to try these!
Tried this the other night and I was very pleased! I whimped out and didn’t put as much Sriracha in as the recipe called for but I totally wish I had kept it all in. Don’t shy away from the stove sauce either.
I’ve had it in my head to try honey-sriracha chik’n (vegetarian friendly) tacos with some kind of slaw. I saw the Cumin Lime Coleslaw recipe – do you think they would work well together?
Ooh, yes, that would be good!
Yum! I saw the recipe for this and new I had to adapt it for my vegetarian diet.
I made the sauce the same but substituted maple syrup for the honey and apple cider vinegar for rice wine vinegar because the Asian market is 1 hour away (ugh!). With the substitutes, this was actually a vegan meal! I made the full amount of sauce and then cooked it and poured it over jasmine rice with a bag of frozen “stir-fry veggies.”
Quick, delicious, and healthy! It reminded me of sweet and sour sauce, and my boyfriend said it had a really good flavor. I totally recommend it!
To save even more use ‘regular’ thighs, skin and bones. Reserve the skin and debone the thighs and use that to make chicken stock when you have enough parts and pieces. Nothing is wasted.
I used this recipe (twice now) with cubes of turkey brest and instead of baking them I used the wok to stir fry and added the marinade in the end. Everybody loves it!
Wonderful! I have only cooked a few times with sriracha (I think this was the second) and it amazes me how much heat it contributes! This was great with chicken flavored rice and broccoli. Will definitely make it again!
I tried this out recently. It came out delicious. I was tired of my usual chicken cooking techniques and wanted to try something different. Usually the first try at something new does not always turn out too well for me. But this was simple and easy to follow. The details with pictures of every step really help to get it done correctly.
The only part was that corn thickened sauce does not freeze well. I will try substituting it with half corn and half wheat flour next time.
Thank you for this excellent recipe. I did not see it in the contents of your existing book. Hopefully it will be in the new one you are working on.
A total winner.
I made this last week and loved it so much I doubled it and made it again for Sunday dinner with my family. Tastes fantastic, and is so easy to prepare! I only used half the sriracha because we’re a bit wimpy, and served it with green beans and the coconut rice from your site. Thanks for the delicious dinner(s)!
So ridiculously good… These are going into dinner rotation. I absolutely love these.
Late hubby was stationed 3 yrs in Japan, love their spicy dishes, thighs are their favorite. Plan to make this delish chicken with jasmine rice & vegs.
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Carmen
Made this recipe today and it was fantastic. I did add some toasted sesame seeds & scallions to the final sauce. Perfect blend of heat & spice, definitely a keeper. I would suggest to those who like “heat” to add an extra shot of sriracha.
Fantastic! I made the recipe as is and the marinade/glaze was phenomenal! Not overly sweet, but a nice amount of heat coming through from the sriracha. Everyone I made it for agreed it was delicious and instant favorite. I paired the chicken with white rice cooked in chicken stock (and topped with scallions) & garlic brussels sprouts. Thank you!
Can this be made with chicken drumettes and be put into a crockpot??
It won’t work quite the same because slow cookers hold in a lot of moisture, whereas it is allowed to evaporate in the oven. So, it will probably be much more watery in a slow cooker.
I’m not sure why I wanted to try these (besides the fact that they’re on this site, and everything on this site is delicious). I generally don’t do well with spicy food, but these were calling my name. I’m so glad they did, because they are awesome! The honey and other ingredients really mellowed out the sriracha. I can still taste it, but it’s not blowing me out of the water. Also, I have a newfound love for the chicken thigh. My mom always used breasts, which are great, but chicken thighs are way cheaper, and I like that there’s a little more fattiness there for a recipe like this. Another great one!
About to make this for the 100th time!! It’s one of our favorites!
I made this in the slow cooker (didn’t change anything but doubled the sauce and halved the sriracha in case the heat grew in the cooker) and it was DELICIOUS.
I paired it with the coconut rice recipe on the site. When we ate all the chicken, we ate bowls of the rice with the gravy on top. Incredible, easy, and tasty.
That sounds awesome!
OMG! I doubled the sauce. (We’re a saucy family!) And I think I’m in love! So good!
Something I’ve wondered, I’ve seen a couple recipes on this site that boils a marinade down to a glaze but I’ve heard this is really dangerous to do – there’s risk of developing food-borne illness. Have you heard something to the contrary? I heard this on Food Network, so I don’t know if that’s a legit source or not.
It’s only okay as long as it’s cooked (then it’s no different than the marinade that is left coating the meat and cooked with the meat). NEVER use it raw or uncooked. Here is an excerpt from the FDA: “Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.” and here’s where that quote is taken from. I hope that helps clear things up! :)
I doubled the marinade because I am making 2 drumsticks, 2 bone-in skin-on thighs, and and 2 split chicken breasts.
Haven’t baked them yet because I want them to marinate all day, but I’m sure the skin will crisp up nicely in the oven. I’m confident that this will be awesome. :-) serving with stir-fried bok choy and red cabbage, jasmine rice on the side.
I would agree with Suzanne about the notion of a longer marinade. I think you would fall even more deeply in love if you were to let these marinate “overnight” in the fridge, i.e. at least 8 hours. I’m not sure where the “less than 8 hour” marinade concept originated (seafoods and extremely powerful marinades not withstanding) but it is a great disservice to a lot of, otherwise, outstanding dishes. Excellent recipe though, and thank you. I will apply my “heavy-handed marinade timing” to this and enjoy it incredibly I’m sure.
I love this recipe. I have made it several times already. It always tastes delicious and it is quick to make. I have been actually “cooking” on a regular basis since I found this site. Thank you so much for sharing all your recipes. I greatly appreciate your generosity.
Would I be able to grill the chicken thighs instead of baking?
Probably, yes, although I haven’t tried it. The glaze may stick to the grill a bit, though.
This could also be good substituting maple syrup for the honey. I once worked at a restaurant and they had maple Sriracha chicken wings and they were my favorite thing to get! I’m gonna try both!
I just made this and forgot to take into account that I bought chicken thighs that had the bone in and skin on. I figured it would cook fine anyways, but the chicken seemed fattier than I expected, I assume because of the skin. The marinade was great, though, and maybe if I make it properly next time I’ll be happier. I served this with coconut rice and it was a nice combo.
Just made this last night for my husband and I, and it was sooo delicious! The only thing about this recipe is that you definitely need some sort of fresh element on the chicken (I totally forgot to add the green onions–oops!). Great recipe…I officially love this blog. :)
We recently discovered that my husband has trouble with soy. Is there something I could substitute in for the soy sauce? If not, I may try what Hannah mentioned above.
Apparently there is a product that you can buy at health food stores called “coconut aminos” that is like a soy free version of soy sauce. That’s the only idea I have. Soy sauce is so unique!
Thank you! I’ll give that a try.
This recipe is amazing! I made the first time a month ago for guests and they loved it! The spicy/sweet combo is just perfect.
Such an easy and delicious recipe! My husband and I loved it so much that we printed it out and put it in the family recipe box. Thank you for finding a way to make boring, cheap chicken into a dinner to look forward too :D
Absolutely amazing! I didn’t have soy sauce on hand, but it was still perfect without. I added more sriracha and minced garlic to the glaze, and it was phenomenal. I can’t stop raving about this recipe to anyone who will listen!
Loved loved loved it!!
Just made this and your chili potatoes for dinner. Holy yum!! Thank you for posting such great recipes!!!
Hi there!
Think this would work with drumsticks? They were a little cheaper so I’m goin with those instead.
Thanks a bunch!
It will probably end up being a little different because the drumsticks have skin (I assume) and the thighs I used did not. So, I’m not quite sure what your results will be. Let me know how it turns out if you try it! :)
WOW!! Just finished dinner and it is ALL gone. Loved it!!! My kids loved it as well-was not super spicy at all for us. I also do not really like ginger…so I used very little-like half a teaspoon maybe. It tastes like an amazing sweet and sour with a bit of kick. No more of the crap from store in a bottle for us! Thanks.
I just made this tonight, and so far it’s my favorite of your recipes that I’ve tried! I love the spicy/sweet combo. Also, my grocer was sold out of boneless chicken thighs so I used bone-in and removed the skin. They had to cook for about 10 extra minutes, but still turned out amazing!
Simple to prepare… tender and delicious! Thanks!
I’m happy to report that this recipe scales up really well. I just made 6x the recipe amount for a non-profit open house tonight and people loved them! And I rarely cook. I super appreciate all the images and detailed instruction. =)
I have a question though, could I have skipped on the starch for the marinade? People loved to spoon the juices over their rice but it was a little starchy. Is cornstarch essential to the baking process in the oven? (I’m a noob)
No, it’s not essential, it just makes it thicken. So, if you’re okay with a watery juice, you can leave it out. Or, you can just reduce the amount to have a less thick sauce. :)
Looks fantastic! I can’t wait to make this!
One question, do you use seasoned or “plain” rice vinegar?
Plain. :)
I made this a couple of weeks ago. Very tasty and easy to make. LOVE LOVE LOVE the Sriracha and ginger combination. Served with jasmine rice and broccoli.
This was great, Beth! And so easy. We did a his-and-hers version (chicken for him, seitan for me, such is our household) and it was fantastic. We went with rice and lots wok-cooked broccoli to accompany. Thanks for another easy, healthy, affordable protein-based recipe. Congrats on the cookbook!
Could I do the same thing with chicken tenderloins and pan fry them?
Probably, yes.
I just made this for dinner last night, and by golly Beth, you’ve done it again! This was my first time cooking thighs, because I’m usually a white meat girl, and after getting over my initial fear that I hadn’t cooked them for long enough (chicken always makes me nervous), I found them to be wonderfully moist and tender. So far, I haven’t died from salmonella poisoning, so that’s a good sign. The sauce was so good that I was licking it off my stirring spoon after! I took your advice and served with jasmine rice and broccoli, which I like to drizzle with olive oil and sprinkle with a little salt, pepper, and chilli flakes and roast for a few minutes (I like my broccoli really crunchy). I’m excited to eat this for dinner all week!
Another keeper! Made it with your Chili Roasted Broccoli – my husband through some hoisin sauce on the broccoli, but I liked mine as was (it’s gone already). We’ll be doing this chicken again, but I like the tofu idea above, and I think it would work great with some pork too. So good.
How far ahead in advance can this recipe be made? Does it hurt if the chicken marinates in the fridge overnight? Thanks for your help!
I think it would be okay to marinate over night. :)
Hi Beth,
Thank you for all the wonderful recipes, I am your huge fan.
I made this recipe last night, but doubled the sauce and used half on my husbands chicken and half on my tofu since I am a vegetarian. I thought you might like to know that this recipe works amazingly well with tofu. I sliced tofu in four cutlets, placed them in the baking dish and followed your directions as with the chicken.
We all know how hard is making tofu absorb the flavors, but this was just out of this world.
Thank you very much!
In the oven now…. Mmm Mmm I’m so excited. I’ve been stealing recipes on this blog for years now. The ‘Chipotle Sweet Potato Black Bean Burgers’ are my wife’s all-time favorite recipe. Thanks a ton!
I love your site! Found this a few weeks ago and finally found the time and resources to make. As always I changed it a little for my tastes, but my husband says this is an instant classic for our home. Thank you for the wonderful ideas!!!
P.S. I didn’t use any vinegar, lots of sriracha and soy sauce and it made it perfect for rice, but thickened up in the oven for the chicken.
I have been feeding my family of 8 big eaters double portions of your recipes almost exclusively for the past 3 or 4 months, and I am just blown away how simple and easy your food is, and how explosive the flavors and textures can be! Not to mention all the money were saving by not buying already prepared food.
I love the simplicity of it because it allows me to make all sorts of variations and fill-ins.
All the eaters now refer to me as “Master Chef” and I’m proud to tell them your website is teaching me how to make all their favorite dishes!
No longer will my dad be buying frozen entrees and canned meals (while I’m here to make dinner)
Holy crap! This was the most delicious marinade/sauce I have ever tasted. I only had 1 large chicken breast that I butterflied so I had a lot of marinade and I am glad for it! I slathered those babies in the stuff and it was oh so good. I will make this marinade again and again and again! Paired the chicken with your Chana Saag with rice! To die for! So much awesome flavor!
I made this a couple hours ago, and I’m still thinking about it. So good. Went the ground ginger route (1/2 t) and used bone-in thighs. I just cooked it an extra 6 minutes to make sure it was done all the way thru. 18 minutes, baste, 18 more minutes. It was super juicy and so flavorful! That sauce is absolutely amazing. I’ve got some leftovers in the fridge for lunch tomorrow, but now I’m not sure if they’re going to make it that long!
This recipe was good but could have been better if we left the extra sauce a bit thinner, so it coats the rice. I halved the Sriracha thankfully because the sauce was super hot but when it all cooked down it was fine!
This recipe was fantastic. I served this with brown rice and snap peas. It will definitely go into the rotation.
Love this recipe! Hubby really liked it to.
Thank goodness! I found a recipe that will delight my kids! Thanks!
Can’t wait to try these, I have a package of legs defrosting right now….hope it turns out for hubby
Made this tonight. Left out the brown sugar and used the 2T of honey. yum!!
I’m baking this right now! It smells delicious and looks fabulous. I must have unusually meaty chicken thighs. I am cooking them for a total of 45 minutes to reach the proper internal temperature. Just a heads up to anyone else out there with curvy chickens.
Beth, You do a wonderful job! You’re my go to for delicious affordable dinner ideas!
i’m having a hard time pinning this, because pinterest says “we are having a hard time talking to budgetbytes.com, please try again later!” i dont know if its on your end or theirs, but i just wanted to give you a heads up!
Thanks! I’m going to look into it!
I had a frozen half chicken in my freezer and when I saw this recipe, I knew I’d be subbing it for the thighs because it looked so good! Used apple cider vinegar because I was out of rice vinegar, also added coconut milk to the sriracha marinade for baking to increase the liquid. Turned out fantastic. Served with coconut jasmine rice and broccoli. Thanks Beth!
The left overs of this chicken went into a batch of Dragon Noodles…..AMAZING!!!!!
I saw these an thought of you-http://damndelicious.net/2013/12/06/baked-honey-sriracha-wings/#_a5y_p=1138756.
And I figured the perfect place to tell you about it would be here since it’s sriracha related. :)
This looks so good…going to make it tonight. Just stumbled on your site by looking for a smaller portion chocolate lava cake (also for tonight). Your stuff looks so good…just pre-ordered the cookbook. Thanks!!!!
I just made this last night and it is pretty fantastic. Has a good kick to it for sure. Only thing I’d recommend is adding a little salt or more soy sauce (i used low sodium). I cooked Farro as a side along with spinach.
Made this tonight and it was fantastic. Husband said it was a keeper and he’s not a huge chicken fan (because we have it so much!) but he loves spicy/sweet. I used breast tenders and pulled them after 20 min or so. It needed more salt in my opinion but I’ve been told my salt receptors are out of whack :)
Think I could do this in the slow cooker with some chicken breasts? Still making the glaze stove top to add on after? Thanks!
Yep! I think that would work great. You generally have a lot of liquid left over after cooking in the slow cooker, but you can just pull the meat out and add it to the sauce that you cooked separately.
Is the sriracha mainly for flavor at 2 tbsp/8 thighs? In other words, I know everyone’s spice rating is different, but how spicy does this end up? Our 2-year-old eats what we eat, so we try to avoid too-spicy mains – she is not too sensitive to heat, but I’m wondering if reducing the sriracha would be detrimental to the dish.
It’s still fairly spicy, but you could definitely reduce the sriracha and then it will be kind of like a teriyaki sauce instead. :)
I don’t have rice vinegar but I do have white vinegar, would that be an OK sub??
White vinegar is much stronger than rice vinegar, so I would start with half the amount and add more if you think it needs it.
I just hate peeling fresh ginger. (Shhh.) Can I subsititue ground ginger w/o sacrificing too much of the flavor? If yes, aproximate amount please?
I think you could here without hurting it much. :) I think I’d go for 1/4 – 1/2 tsp, depending on how much you like ginger.
Have you tried using a spoon to peel fresh ginger? If that is still too much trouble, grate it with a microplane grater (something like this http://www.amazon.ca/Microplane-40020-Classic-Grater-Zester/dp/B00004S7V8) I keep a big hunk of fresh ginger in the freezer at all times, grate off as much as I need and back it goes for another day.
I took a tip from a TV cooking show and use my microplane for my garlic also. So fast and easy!
I recently discovered that my grocery store has canned “fresh” ginger. It’s in the same place that the canned minced garlic is. Such a timesaver!
To peel ginger easily, use a spoon and just scrape it down. simple.
Do you think it would be okay to use ground ginger? I have some in the pantry. If so, how much would you use?
Yes, I think 1/4 to 1/2 tsp would be good, depending on how much you like ginger.
Great sounding recipe and love the sweet/spicy combo here. How did we live before we discovered Sriracha sauce???
This recipe is fantastic!! Pinning to try! :)
Looks pretty tasty and I bet the hubster would even eat this! It’s going on my recipes to try list.
Do you think that this would work with breasts? I’m not really a fan of dark meat.
Yep, definitely. Although you’ll either want to cut them into smaller pieces, or cook a little longer since they tend to be larger and thicker than thighs.
Looks fab! Ca’t wait to try it.