Sweet and Spicy Sriracha Chicken Thighs (2024)

October 2, 2018 by Tracy | Updated October 26, 2020 This post may contain affiliate links. Read my disclosure policy.

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A honey, hoisin, and Sriracha sauce make these Sweet and Spicy Sriracha Chicken Thighs exactly that: a little sweet and a little spicy and also a whole lot easy!

Sweet and Spicy Sriracha Chicken Thighs (1)

Here's another quick and easy one for you all. I am obsessed with these new Sweet and Spicy Sriracha Chicken Thighs! Not only were they super easy / fast to make, but the combo of honey and sriracha was soooo good.

Ingredients Needed

Sweet and Spicy Sriracha Chicken Thighs (2)

Boneless Chicken Thighs- Bone-in will not work for this recipe because of the longer cooking time.
Hoisin and Honey - The sweet! Also, have you made your own Homemade Hoisin Sauce yet? It is surprisingly easy and so rewarding!
Sriracha and Chili Garlic Sauce - The Spicy
Soy Sauce
Sesame Seeds - Optional for garnish
Garlic and Ginger - Either ground or fresh, whichever you have will work.

I always prefer fresh garlic and often use ground ginger instead of fresh because my four year old can find the smallest piece of ginger in a dish and then will immediately claim she doesn't like it.

Step-by-Step Instructions

Sweet and Spicy Sriracha Chicken Thighs (3)

This recipe should also have "easy" in the title, too.

Step 1: Mix everything except the sesame seeds (and chicken) to a bowl and mix.

Step 2: Add chicken thighs to a ziplock bag and then add sauce to let marinate for at least 15 minutes and up to 24 hrs.

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Step 3: Heat oil in a large sauté pan and add chicken. Sauté for a couple of minutes and then add the sauce.

Step 4: Cook until sauce has thickened, chicken is coated, and the internal temperature reaches at least 165 degrees.

Tip: Concerned about making sure your chicken is fully cooked? An instant read thermometer takes all of the guesswork out of those thicker cut pieces of chicken. We absolutely love our ThermoPro Digital Thermometer.

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And done! The sauce is thick and it coated the thighs beautifully. The flavor is upfront sweet and then finishes with a lingering spicy kick. Swoon.

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Serve It With

Garlic Kale

Asian Sesame Ginger Slaw

Easy Cheesy Cauliflower

15 Minute Garlic Fried Noodles

Coconut Jasmine Rice

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Sweet and Spicy Sriracha Chicken Thighs (7)

FAQs

Can I use another cut of chicken?

Definitely, as long as it's boneless and thinner cut. We've made it with chicken tenderloins but prefer the flavor of the dark meat of the chicken thigh.

Can I use garlic powder?

Definitely. You can also use fresh ginger in place of ground ginger. See the recipe notes for the substitutions.

Can I prepare this in advance?

For sure. You can prepare the marinade and marinate the chicken the night before, up to 24 hrs in advance. But 15 minutes is all you need.

Is it Freezer friendly?

Yes. Instead of marinating, you can prepare it all and put it in a freezer-safe bag/container and freeze for up to 6 months. To thaw, take out the night before and let it all thaw completely in the fridge before cooking.

Can I use bone-in chicken thighs?

Sweet and Spicy Sriracha Chicken Thighs

A honey, hoisin, and Sriracha sauce make these Sweet and Spicy Sriracha Chicken Thighs exactly that: a little sweet and a little spicy and also a whole lot easy!

4.97 from 26 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Prep Time: 10 minutes minutes

Marinate: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Tracy

Ingredients

▢ 8 boneless, skinless chicken thighs fat trimmed
▢ 3-4 large garlic cloves, minced about a tablespoon worth
▢ 1 2 inch piece fresh ginger, minced about a tablespoon worth
▢ 4 tablespoons hoisin sauce
▢ 1 tablespoon Sriracha
▢ 1 teaspoon chili garlic sauce (optional)
▢ 2 tablespoons honey
▢ 1 tablespoon soy sauce
▢ 1 - 2 tablespoon water
▢ 1/2 tablespoon olive oil
▢ sesame seeds to garnish

Instructions

Add chicken thighs to a large zip lock bag.
In a medium sized bowl, add all of the remaining ingredients, except the water. Mix well, then add water.
Add marinade to the chicken, seal, and let marinate for at least 15 minutes.
In a large saute pan, heat olive oil on medium. Add the chicken only at first and cook for 2 minutes on each side. Add marinade and continue to cook for another 3-4 minutes on each side while the sauce reduces and the chicken is cooked through. Garnish with sesame seeds and serve immediately.

Notes

Substitute

Garlic Powder for fresh by subbing 1 teaspoon of garlic powder for every 1 tablespoon of fresh.

Ginger by subbing 1 tablespoon of fresh ginger for 1 teaspoon of ground ginger.

Prepare in Advance

Prepare in advance and let marinate in the fridge for up to 24 hrs.

Prepare it all and freeze for up to 6 months.

Using bone-in thighs:

To use bone-in thighs, we recommend searing and then baking. Pre-heat oven to 375 degrees. Then add either 2 tablespoons butter or 2 tablespoons olive oil to an oven safe pan (like a large cast iron) on medium-high and sear chicken thighs (skin side down first) for 2-3 minutes on each side. Mix sauce (without water) and then add to the oven-safe pan with the chicken. Bake for 30 minutes or until the internal temperature of the chicken reaches 165 degrees. Baste chicken with sauce at least once while baking.

Nutrition

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