Spicy Honey Garlic Sriracha Chicken Thighs
Sweet, spicy, and perfectly juicy, these Honey Sriracha Chicken Thighs are baked until golden and crisp. With a balance of protein, healthy fats, and just the right kick of heat, this easy recipe makes a delicious weeknight dinner the whole family will enjoy. Serve it with fluffy rice and fresh green onions for a complete, mouthwatering meal.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 zip bag or airtight container
- 1 Large Baking Sheet
- 1 Parchment Paper Sheet
- 1 meat thermometer
Ingredients
- ¼ cup Sriracha sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Juice of 1 lime
- 2 lbs chicken thighs
- 3 cups cooked white rice
- 2 green onions chopped
Instructions
- Prepare the Marinade Base: In a large mixing bowl, combine the Sriracha sauce, honey, minced garlic, freshly grated ginger, and lime juice. Use a whisk to blend the ingredients together until the mixture looks smooth and glossy. The honey should fully dissolve into the sauce, creating a balance of heat, sweetness, and tang. This bold marinade will act as both a flavor booster and a basting sauce later.
- Coat the Chicken Thoroughly: Place the chicken thighs into the bowl of marinade, turning each piece to ensure the sauce coats every surface. For mess-free marinating, transfer the chicken and marinade into a large zip-top bag or airtight container. Seal tightly, then gently shake or massage the bag so the chicken is evenly covered. This step is key to infusing flavor deep into the meat.
- Marinate for Maximum Flavor: Refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the marinade to penetrate the meat. The longer the marination, the richer and more complex the flavor. If short on time, a quick 1–2 hour rest still works, but overnight is best for the juiciest, most flavorful results.
- Preheat and Prepare the Oven: When you’re ready to cook, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless. This step also ensures even roasting and crisp edges without burning.
- Arrange Chicken for Baking: Remove the marinated chicken thighs from the bag, shaking off excess marinade but reserving it for later. Lay the thighs skin-side up on the prepared baking sheet, spacing them slightly apart so hot air can circulate around each piece. Proper spacing ensures crispy skin and even cooking.
- Bake to Perfection: Place the baking sheet in the oven and bake for 35–40 minutes, depending on the size of the thighs. About halfway through the cooking process, brush or spoon some of the reserved marinade over the chicken. This basting step adds a sticky glaze and intensifies the sweet-spicy flavor while helping the skin caramelize beautifully.
- Check for Doneness: To ensure the chicken is fully cooked and safe to eat, use a meat thermometer.Insert it into the thickest part of a thigh without touching the bone. The internal temperature should reach at least 175°F (80°C) for tender, juicy chicken with crisp skin. If it hasn’t reached that temperature, return it to the oven for a few more minutes.
- Let the Chicken Rest: Once cooked, remove the baking sheet from the oven and let the chicken thighs rest for about 5 minutes. Resting allows the juices to redistribute within the meat, keeping the chicken moist and flavorful when sliced or served.
- Prepare the Side Dish: While the chicken rests, cook white rice according to the package directions if you haven’t prepared it already. Fluff the rice with a fork to separate the grains and keep it light. You can also substitute with brown rice, quinoa, or cauliflower rice for a healthier twist.
- Assemble and Garnish: Serve each chicken thigh over a generous scoop of rice. Drizzle any pan juices over the top for extra flavor, then sprinkle with freshly chopped green onions for a burst of freshness and color. This final garnish adds crunch and a mild oniony kick that balances the rich, spicy glaze.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- Use bone-in, skin-on chicken thighs for maximum juiciness and crispy skin.
- A meat thermometer ensures perfect doneness without overcooking.
- Substitute honey with maple syrup for a slightly different sweetness.
- Adjust the Sriracha amount to control heat levels.
- Line the baking sheet with parchment paper for easy cleanup.
- Pair with steamed rice, noodles, or vegetables for a balanced meal.
- Leftovers taste even better the next day after flavors deepen.
- This recipe works for meal prep—store in containers for up to 4 days.
- Garnish with fresh herbs or sesame seeds for extra flair.
