Baked Honey Sriracha Chicken Thighs
These oven-baked chicken thighs feature a crispy skin and a sticky, sweet-and-spicy honey sriracha glaze. Quick to prepare and packed with bold flavor, they’re perfect for busy weeknights or sharing at gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce (low-sodium if desired)
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil (optional)
- 1 tablespoon chopped cilantro (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- Thinly sliced green onions (optional, for garnish)
Instructions
- Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with foil and set a wire rack on top.
- Pat chicken thighs dry with paper towels to remove moisture. Place thighs on the rack, skin-side up.
- Drizzle olive oil over the chicken and rub in. Sprinkle evenly with kosher salt, black pepper, and smoked paprika.
- In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, rice vinegar, and sesame oil (if using). Set aside about 1/4 of the glaze for basting later.
- Place baking sheet in the oven (middle rack) and bake for 25 minutes.
- Brush thighs with half the glaze (reserve the rest for later). Bake for another 10-15 minutes, until skin is deep golden, crispy, and internal temperature reaches 175°F (80°C).
- If skin isn’t crisp enough, broil for 2-3 minutes at the end, watching closely.
- Remove chicken from oven and brush with remaining glaze. Let rest for 5 minutes on the rack.
- Garnish with chopped cilantro, sesame seeds, and green onions if desired. Serve hot.
Notes
Pat chicken skin very dry for maximum crispiness. Use a wire rack for best results, but baking directly on foil works too. Glaze near the end of baking to prevent burning. For gluten-free, use tamari instead of soy sauce. Broil briefly for extra crunch if needed. Leftovers reheat best on a wire rack in a hot oven.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 270
- Sugar: 11
- Sodium: 580
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 19
Keywords: baked chicken thighs, honey sriracha, crispy skin, easy dinner, spicy chicken, Asian chicken, oven roasted, weeknight meal, gluten-free option