Get ready to transform your ordinary dinner into an extraordinary culinary adventure! These Sweet and Spicy Sriracha Chicken Thighs are not just a recipe – they're a mouth-watering experience that combines the perfect balance of heat, sweetness, and crispy perfection. Imagine tender, juicy chicken with a golden, crackling skin glazed in a tantalizing Sriracha marinade that will have your family and friends begging for seconds. Whether you're a spice lover or just looking to elevate your weeknight cooking, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup Sriracha sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken thighs cook evenly and develop a nice crispy skin.
- In a mixing bowl, combine 1/4 cup of Sriracha sauce, 2 tablespoons of honey, 1 tablespoon of soy sauce, and 2 cloves of minced garlic. Whisk together until the ingredients are well blended into a smooth marinade.
- Pat the chicken thighs dry with paper towels. This will help the skin get crispy during cooking. Season both sides of the chicken thighs with salt and pepper to taste.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the Sriracha marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and let it marinate in the refrigerator for at least 10 minutes. For best results, marinate for up to 2 hours.
- After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 5 minutes while the oven finishes preheating.
- In a large oven-safe skillet, heat a drizzle of oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Carefully flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Garnish with chopped green onions before serving. Pair the Sweet and Spicy Sriracha Chicken Thighs with steamed rice or your favorite vegetables for a complete meal.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure the crispiest skin possible. Moisture is the enemy of crispy chicken!
- Don't rush the marinating process. While 10 minutes works, letting the chicken sit in the Sriracha marinade for up to 2 hours will dramatically enhance the flavor.
- Use an oven-safe skillet for this recipe to minimize dish washing and create a seamless cooking process from stovetop to oven.
- Always use a meat thermometer to check the internal temperature. Chicken should reach 165°F (75°C) for safe consumption, but avoid overcooking to keep the meat juicy.
- Let the chicken rest for 5 minutes after cooking. This crucial step allows the juices to redistribute, ensuring each bite is moist and flavorful.
- For extra flavor, try toasting some sesame seeds and sprinkling them over the finished dish along with the green onions.
- If you prefer less heat, you can reduce the Sriracha and add more honey to customize the spice level to your liking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
