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!
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.
- 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.
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.
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.
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.
Serve It With
I served it over some quinoa but you could also serve it with rice, or mashed potatoes, or hell just with some steamed broccoli if you're watching your carbs. My husband said he even had a piece cold for breakfast the next morning. That's how good it is, which means it has officially earned Staple definition in our house!
You Also May Like
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.
Definitely. You can also use fresh ginger in place of ground ginger. See the recipe notes for the substitutions.
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.
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.
Yes, but it will change the cooking time/technique quite a bit. See recipe card.
Sweet and Spicy Sriracha Chicken Thighs
- 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
- 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.
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