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4.93 from 14 votes

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!
Course Main Course
Cuisine Asian
Diet Gluten Free
Prep Time 10 minutes
Marinate 15 minutes
Total Time 25 minutes
Servings 4
Calories 360kcal
Author Tracy


  • 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.


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. 


Calories: 360kcal | Carbohydrates: 17g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 860mg | Potassium: 591mg | Fiber: 1g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg