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Crispy Honey Sriracha Baked Chicken Thighs

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These crispy honey sriracha baked chicken thighs feature a sweet and spicy glaze with a caramelized, crunchy coating and perfectly crisp skin, making them an easy and flavorful dinner option.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 3 tablespoons honey (raw or mild-flavored preferred)
  • 1 to 2 tablespoons sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Set aside.
  2. In a mixing bowl, whisk together honey, sriracha, minced garlic, soy sauce, olive oil, and apple cider vinegar until smooth.
  3. Toss the chicken thighs in the glaze, ensuring each piece is evenly coated. Let sit for 10 minutes or up to 30 minutes in the fridge to let flavors soak in.
  4. Preheat oven to 425°F (220°C). Place chicken thighs skin-side up on a wire rack set over a rimmed baking sheet. If no rack, line pan with foil and space thighs apart.
  5. Bake for 25-30 minutes. Around 15 minutes in, baste thighs with leftover glaze. If not using a rack, flip thighs halfway through baking.
  6. Chicken is done when internal temperature reaches 165°F (74°C) and skin is deep golden brown.
  7. Let chicken rest for 5 minutes before serving to lock in juices.

Notes

Patting the chicken dry before seasoning is essential for crispy skin. Use a wire rack if possible to allow air circulation and prevent sogginess. Baste halfway through baking for extra sticky glaze. If glaze starts to burn, lower oven temperature or tent with foil. For leftovers, reheat on a wire rack in the oven to maintain crispiness.

Nutrition

Keywords: honey sriracha chicken, baked chicken thighs, crispy chicken, sweet and spicy chicken, easy dinner, weeknight meal

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