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
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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Nutrition
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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.
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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See previous post. Forgot to select starts.
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. :(