Honey Sriracha Chicken Thighs

$7.29 recipe / $1.22 serving

The reign of sriracha is not over yet. The price for a bottle of this magic sauce remains stable at my local grocery store, so panic is averted for now.

I fell in love with chicken thighs a while back when I made the Maple Dijon Chicken Thighs. They’re super easy to cook, usually quite inexpensive, and always juicy and tender. For boneless, skinless chicken thighs all you have to do is add some sauce and pop them in the oven. A little while later you have an easy to eat and very delicious meat. That’s all I want—easy, delicious, inexpensive.

For this honey sriracha version, I’ve mixed up a marinade/sauce of the basic goodies: garlic, ginger, soy sauce, honey, and brown sugar. I used half brown sugar and half honey to cut costs, but if cost is not your concern, use all honey and no brown sugar. The end product is sweet, spicy, and full of flavor. Plus the thighs are tender and juicy as always. I’ve been eating this all week  over a bed of jasmine rice with a few florets of broccoli.  When I’m leaving for work in the morning I add all three to a container (the broccoli is frozen, from a bag in the freezer) and then they all reheat together in the microwave at lunch time. It’s the perfect little inexpensive and filling lunch!

Honey Sriracha Chicken Thighs

Honey Sriracha Chicken Thighs

4.9 from 36 reviews
Honey Sriracha Chicken Thighs
Prep time
Cook time
Total time
Total Cost: $7.29
Cost Per Serving: $1.22
Serves: 6 (1 thigh each)
  • 2 lbs. boneless, skinless chicken thighs (6 pcs) $5.98
  • 2 cloves garlic $0.16
  • 1 inch fresh ginger $0.11
  • 2 Tbsp sriracha hot sauce $0.17
  • 1½ Tbsp soy sauce $0.15
  • 1 Tbsp rice vinegar $0.11
  • 2 Tbsp honey $0.24
  • 2 Tbsp brown sugar $0.03
  • 1 Tbsp vegetable oil $0.02
  • ½ cup water $0.00
  • 2 Tbsp corn starch $0.12
  • ¼ bunch cilantro (or green onions) $0.20
  1. Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir to combine. Add the corn starch and stir until dissolved.
  2. Add the chicken thighs to a large zip top bag or a shallow dish. Add half of the marinade/sauce mixture to the chicken and toss to coat (be sure to stir the sauce before adding it to the chicken. The garlic, ginger, and corn starch tend to settle to the bottom.) Refrigerate for 30 minutes. Save the unused portion of the marinade for later.
  3. Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8x8 inch casserole dish. Bake in the preheated oven for 30 minutes, basting the chicken with the juices half way through.
  4. While the chicken is baking, add the second reserved marinade (the half that wasn't used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
  5. When the chicken is finished baking, spread the thickened sauce over each piece of chicken. Add fresh cilantro or sliced green onions and serve.


Honey Sriracha Chicken Thighs

I like to add a few spears of broccoli to this dish to make a complete meal!

Step by Step Photos


Mince two cloves of garlic and grate one inch of fresh ginger on a small holed cheese grater. Add them to a bowl along with 2 Tbsp sriracha, 1.5 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 Tbsp honey, 2 Tbsp brown sugar, 1 Tbsp vegetable oil, and 1/2 cup water. Stir to combine.

Corn Starch

Add 2 Tbsp corn starch and stir until dissolved. 


Add half of the marinade mixture to a large zip top bag (or shallow dish) along with 2 lbs. boneless, skinless chicken thighs. Toss to coat and then marinate for 30 minutes in the refrigerator. Be sure to stir the marinade mixture well before pouring it into the bag because the garlic, ginger, and corn starch tend to settle to the bottom. Save the second half of the marinade for later.

Ready to Bake

Preheat the oven to 400 degrees. Add the marinated chicken thighs to a small casserole dish, along with all of the marinade from the bag. Bake for 30 minutes and baste the chicken half way through (either spoon the juices over top of each thigh or use a baster to squirt the liquid over top).

Thicken Sauce

Meanwhile, add the reserved half of the marinade (the half not used on the chicken) to a small sauce pot and bring it up to a simmer over medium heat. As soon as it reaches a simmer, the corn starch will begin to thicken the sauce until it becomes a nice glaze. Set the thickened sauce aside until the chicken is finished baking.

Baked Chicken Thighs

When they’re finished baking they look like this. Kind of naked, huh? That’s why we saved half of the sauce! :D

Sauce up Thighs

Sauce them thighs up! (Just use a spoon to spread some of the sauce over each thigh.)

Honey Sriracha Chicken Thighs

Add a little greenery to freshen it up (cilantro or sliced green onions) and you’re ready to serve! Like I said earlier, I’ve been eating this in a bowl with jasmine rice and a little broccoli. So good—So easy.


  1. Shayla says:

    Tried this the other night and I was very pleased! I whimped out and didn’t put as much Sriracha in as the recipe called for but I totally wish I had kept it all in. Don’t shy away from the stove sauce either.

  2. Shannon says:

    I’ve had it in my head to try honey-sriracha chik’n (vegetarian friendly) tacos with some kind of slaw. I saw the Cumin Lime Coleslaw recipe – do you think they would work well together?

  3. Valerie says:

    Yum! I saw the recipe for this and new I had to adapt it for my vegetarian diet.

    I made the sauce the same but substituted maple syrup for the honey and apple cider vinegar for rice wine vinegar because the Asian market is 1 hour away (ugh!). With the substitutes, this was actually a vegan meal! I made the full amount of sauce and then cooked it and poured it over jasmine rice with a bag of frozen “stir-fry veggies.”

    Quick, delicious, and healthy! It reminded me of sweet and sour sauce, and my boyfriend said it had a really good flavor. I totally recommend it!

  4. mIKES says:

    To save even more use ‘regular’ thighs, skin and bones. Reserve the skin and debone the thighs and use that to make chicken stock when you have enough parts and pieces. Nothing is wasted.

  5. Joana says:

    I used this recipe (twice now) with cubes of turkey brest and instead of baking them I used the wok to stir fry and added the marinade in the end. Everybody loves it!

  6. melinda says:

    Wonderful! I have only cooked a few times with sriracha (I think this was the second) and it amazes me how much heat it contributes! This was great with chicken flavored rice and broccoli. Will definitely make it again!

  7. Ryan says:

    I tried this out recently. It came out delicious. I was tired of my usual chicken cooking techniques and wanted to try something different. Usually the first try at something new does not always turn out too well for me. But this was simple and easy to follow. The details with pictures of every step really help to get it done correctly.

    The only part was that corn thickened sauce does not freeze well. I will try substituting it with half corn and half wheat flour next time.
    Thank you for this excellent recipe. I did not see it in the contents of your existing book. Hopefully it will be in the new one you are working on.

  8. Christine J. says:

    A total winner.

  9. I made this last week and loved it so much I doubled it and made it again for Sunday dinner with my family. Tastes fantastic, and is so easy to prepare! I only used half the sriracha because we’re a bit wimpy, and served it with green beans and the coconut rice from your site. Thanks for the delicious dinner(s)!

  10. robyn harte says:

    So ridiculously good… These are going into dinner rotation. I absolutely love these.

  11. keenpetite says:

    Late hubby was stationed 3 yrs in Japan, love their spicy dishes, thighs are their favorite. Plan to make this delish chicken with jasmine rice & vegs.

  12. Eric says:

    Made this recipe today and it was fantastic. I did add some toasted sesame seeds & scallions to the final sauce. Perfect blend of heat & spice, definitely a keeper. I would suggest to those who like “heat” to add an extra shot of sriracha.

  13. Sheryl says:

    Fantastic! I made the recipe as is and the marinade/glaze was phenomenal! Not overly sweet, but a nice amount of heat coming through from the sriracha. Everyone I made it for agreed it was delicious and instant favorite. I paired the chicken with white rice cooked in chicken stock (and topped with scallions) & garlic brussels sprouts. Thank you!

  14. precious says:

    Can this be made with chicken drumettes and be put into a crockpot??

    • It won’t work quite the same because slow cookers hold in a lot of moisture, whereas it is allowed to evaporate in the oven. So, it will probably be much more watery in a slow cooker.

  15. Robin says:

    I’m not sure why I wanted to try these (besides the fact that they’re on this site, and everything on this site is delicious). I generally don’t do well with spicy food, but these were calling my name. I’m so glad they did, because they are awesome! The honey and other ingredients really mellowed out the sriracha. I can still taste it, but it’s not blowing me out of the water. Also, I have a newfound love for the chicken thigh. My mom always used breasts, which are great, but chicken thighs are way cheaper, and I like that there’s a little more fattiness there for a recipe like this. Another great one!

  16. Addi says:

    About to make this for the 100th time!! It’s one of our favorites!

  17. I made this in the slow cooker (didn’t change anything but doubled the sauce and halved the sriracha in case the heat grew in the cooker) and it was DELICIOUS.

    I paired it with the coconut rice recipe on the site. When we ate all the chicken, we ate bowls of the rice with the gravy on top. Incredible, easy, and tasty.

  18. Melissa says:

    OMG! I doubled the sauce. (We’re a saucy family!) And I think I’m in love! So good!

  19. sarah says:

    Something I’ve wondered, I’ve seen a couple recipes on this site that boils a marinade down to a glaze but I’ve heard this is really dangerous to do – there’s risk of developing food-borne illness. Have you heard something to the contrary? I heard this on Food Network, so I don’t know if that’s a legit source or not.

    • It’s only okay as long as it’s cooked (then it’s no different than the marinade that is left coating the meat and cooked with the meat). NEVER use it raw or uncooked. Here is an excerpt from the FDA: “Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.” and here’s where that quote is taken from. I hope that helps clear things up! :)

  20. I doubled the marinade because I am making 2 drumsticks, 2 bone-in skin-on thighs, and and 2 split chicken breasts.

    Haven’t baked them yet because I want them to marinate all day, but I’m sure the skin will crisp up nicely in the oven. I’m confident that this will be awesome. :-) serving with stir-fried bok choy and red cabbage, jasmine rice on the side.

    • I would agree with Suzanne about the notion of a longer marinade. I think you would fall even more deeply in love if you were to let these marinate “overnight” in the fridge, i.e. at least 8 hours. I’m not sure where the “less than 8 hour” marinade concept originated (seafoods and extremely powerful marinades not withstanding) but it is a great disservice to a lot of, otherwise, outstanding dishes. Excellent recipe though, and thank you. I will apply my “heavy-handed marinade timing” to this and enjoy it incredibly I’m sure.

  21. Dorothy says:

    I love this recipe. I have made it several times already. It always tastes delicious and it is quick to make. I have been actually “cooking” on a regular basis since I found this site. Thank you so much for sharing all your recipes. I greatly appreciate your generosity.

  22. Anita says:

    Would I be able to grill the chicken thighs instead of baking?

  23. Kelly says:

    This could also be good substituting maple syrup for the honey. I once worked at a restaurant and they had maple Sriracha chicken wings and they were my favorite thing to get! I’m gonna try both!

  24. I just made this and forgot to take into account that I bought chicken thighs that had the bone in and skin on. I figured it would cook fine anyways, but the chicken seemed fattier than I expected, I assume because of the skin. The marinade was great, though, and maybe if I make it properly next time I’ll be happier. I served this with coconut rice and it was a nice combo.

  25. Katy W says:

    Just made this last night for my husband and I, and it was sooo delicious! The only thing about this recipe is that you definitely need some sort of fresh element on the chicken (I totally forgot to add the green onions–oops!). Great recipe…I officially love this blog. :)

  26. Lisa says:

    We recently discovered that my husband has trouble with soy. Is there something I could substitute in for the soy sauce? If not, I may try what Hannah mentioned above.

    • Apparently there is a product that you can buy at health food stores called “coconut aminos” that is like a soy free version of soy sauce. That’s the only idea I have. Soy sauce is so unique!

  27. Naiomi says:

    This recipe is amazing! I made the first time a month ago for guests and they loved it! The spicy/sweet combo is just perfect.

  28. Samantha Ell says:

    Such an easy and delicious recipe! My husband and I loved it so much that we printed it out and put it in the family recipe box. Thank you for finding a way to make boring, cheap chicken into a dinner to look forward too :D

  29. Hannah says:

    Absolutely amazing! I didn’t have soy sauce on hand, but it was still perfect without. I added more sriracha and minced garlic to the glaze, and it was phenomenal. I can’t stop raving about this recipe to anyone who will listen!

  30. Kiava says:

    Loved loved loved it!!

  31. Sarah says:

    Just made this and your chili potatoes for dinner. Holy yum!! Thank you for posting such great recipes!!!

  32. Hi there!
    Think this would work with drumsticks? They were a little cheaper so I’m goin with those instead.
    Thanks a bunch!

    • It will probably end up being a little different because the drumsticks have skin (I assume) and the thighs I used did not. So, I’m not quite sure what your results will be. Let me know how it turns out if you try it! :)

  33. Cheryl says:

    WOW!! Just finished dinner and it is ALL gone. Loved it!!! My kids loved it as well-was not super spicy at all for us. I also do not really like ginger…so I used very little-like half a teaspoon maybe. It tastes like an amazing sweet and sour with a bit of kick. No more of the crap from store in a bottle for us! Thanks.

  34. Alexis says:

    I just made this tonight, and so far it’s my favorite of your recipes that I’ve tried! I love the spicy/sweet combo. Also, my grocer was sold out of boneless chicken thighs so I used bone-in and removed the skin. They had to cook for about 10 extra minutes, but still turned out amazing!

  35. Beth C. says:

    Simple to prepare… tender and delicious! Thanks!

  36. I’m happy to report that this recipe scales up really well. I just made 6x the recipe amount for a non-profit open house tonight and people loved them! And I rarely cook. I super appreciate all the images and detailed instruction. =)

    I have a question though, could I have skipped on the starch for the marinade? People loved to spoon the juices over their rice but it was a little starchy. Is cornstarch essential to the baking process in the oven? (I’m a noob)

    • No, it’s not essential, it just makes it thicken. So, if you’re okay with a watery juice, you can leave it out. Or, you can just reduce the amount to have a less thick sauce. :)

  37. Libby says:

    Looks fantastic! I can’t wait to make this!

    One question, do you use seasoned or “plain” rice vinegar?

  38. Savannah says:

    I made this a couple of weeks ago. Very tasty and easy to make. LOVE LOVE LOVE the Sriracha and ginger combination. Served with jasmine rice and broccoli.

  39. This was great, Beth! And so easy. We did a his-and-hers version (chicken for him, seitan for me, such is our household) and it was fantastic. We went with rice and lots wok-cooked broccoli to accompany. Thanks for another easy, healthy, affordable protein-based recipe. Congrats on the cookbook!

  40. Could I do the same thing with chicken tenderloins and pan fry them?

  41. Samantha says:

    I just made this for dinner last night, and by golly Beth, you’ve done it again! This was my first time cooking thighs, because I’m usually a white meat girl, and after getting over my initial fear that I hadn’t cooked them for long enough (chicken always makes me nervous), I found them to be wonderfully moist and tender. So far, I haven’t died from salmonella poisoning, so that’s a good sign. The sauce was so good that I was licking it off my stirring spoon after! I took your advice and served with jasmine rice and broccoli, which I like to drizzle with olive oil and sprinkle with a little salt, pepper, and chilli flakes and roast for a few minutes (I like my broccoli really crunchy). I’m excited to eat this for dinner all week!

  42. Brenna says:

    Another keeper! Made it with your Chili Roasted Broccoli – my husband through some hoisin sauce on the broccoli, but I liked mine as was (it’s gone already). We’ll be doing this chicken again, but I like the tofu idea above, and I think it would work great with some pork too. So good.

  43. Marie-Claire says:

    How far ahead in advance can this recipe be made? Does it hurt if the chicken marinates in the fridge overnight? Thanks for your help!

  44. Hi Beth,
    Thank you for all the wonderful recipes, I am your huge fan.
    I made this recipe last night, but doubled the sauce and used half on my husbands chicken and half on my tofu since I am a vegetarian. I thought you might like to know that this recipe works amazingly well with tofu. I sliced tofu in four cutlets, placed them in the baking dish and followed your directions as with the chicken.
    We all know how hard is making tofu absorb the flavors, but this was just out of this world.
    Thank you very much!

  45. stanley polley says:

    In the oven now…. Mmm Mmm I’m so excited. I’ve been stealing recipes on this blog for years now. The ‘Chipotle Sweet Potato Black Bean Burgers’ are my wife’s all-time favorite recipe. Thanks a ton!

  46. Amanda says:

    I love your site! Found this a few weeks ago and finally found the time and resources to make. As always I changed it a little for my tastes, but my husband says this is an instant classic for our home. Thank you for the wonderful ideas!!!

    P.S. I didn’t use any vinegar, lots of sriracha and soy sauce and it made it perfect for rice, but thickened up in the oven for the chicken.

  47. Dustin Hauswirth says:

    I have been feeding my family of 8 big eaters double portions of your recipes almost exclusively for the past 3 or 4 months, and I am just blown away how simple and easy your food is, and how explosive the flavors and textures can be! Not to mention all the money were saving by not buying already prepared food.

    I love the simplicity of it because it allows me to make all sorts of variations and fill-ins.

    All the eaters now refer to me as “Master Chef” and I’m proud to tell them your website is teaching me how to make all their favorite dishes!

    No longer will my dad be buying frozen entrees and canned meals (while I’m here to make dinner)

  48. Katie says:

    Holy crap! This was the most delicious marinade/sauce I have ever tasted. I only had 1 large chicken breast that I butterflied so I had a lot of marinade and I am glad for it! I slathered those babies in the stuff and it was oh so good. I will make this marinade again and again and again! Paired the chicken with your Chana Saag with rice! To die for! So much awesome flavor!

  49. Brian says:

    I made this a couple hours ago, and I’m still thinking about it. So good. Went the ground ginger route (1/2 t) and used bone-in thighs. I just cooked it an extra 6 minutes to make sure it was done all the way thru. 18 minutes, baste, 18 more minutes. It was super juicy and so flavorful! That sauce is absolutely amazing. I’ve got some leftovers in the fridge for lunch tomorrow, but now I’m not sure if they’re going to make it that long!

  50. Camille says:

    This recipe was good but could have been better if we left the extra sauce a bit thinner, so it coats the rice. I halved the Sriracha thankfully because the sauce was super hot but when it all cooked down it was fine!

  51. This recipe was fantastic. I served this with brown rice and snap peas. It will definitely go into the rotation.

  52. Shannon says:

    Love this recipe! Hubby really liked it to.

  53. Thank goodness! I found a recipe that will delight my kids! Thanks!

  54. Amber says:

    Can’t wait to try these, I have a package of legs defrosting right now….hope it turns out for hubby

  55. Karen says:

    Made this tonight. Left out the brown sugar and used the 2T of honey. yum!!

  56. Sarah says:

    I’m baking this right now! It smells delicious and looks fabulous. I must have unusually meaty chicken thighs. I am cooking them for a total of 45 minutes to reach the proper internal temperature. Just a heads up to anyone else out there with curvy chickens.
    Beth, You do a wonderful job! You’re my go to for delicious affordable dinner ideas!

  57. i’m having a hard time pinning this, because pinterest says “we are having a hard time talking to budgetbytes.com, please try again later!” i dont know if its on your end or theirs, but i just wanted to give you a heads up!

  58. Yalanda says:

    I had a frozen half chicken in my freezer and when I saw this recipe, I knew I’d be subbing it for the thighs because it looked so good! Used apple cider vinegar because I was out of rice vinegar, also added coconut milk to the sriracha marinade for baking to increase the liquid. Turned out fantastic. Served with coconut jasmine rice and broccoli. Thanks Beth!

  59. Sophie says:

    The left overs of this chicken went into a batch of Dragon Noodles…..AMAZING!!!!!

  60. Christan says:

    I saw these an thought of you-http://damndelicious.net/2013/12/06/baked-honey-sriracha-wings/#_a5y_p=1138756.

    And I figured the perfect place to tell you about it would be here since it’s sriracha related. :)

  61. Heather says:

    This looks so good…going to make it tonight. Just stumbled on your site by looking for a smaller portion chocolate lava cake (also for tonight). Your stuff looks so good…just pre-ordered the cookbook. Thanks!!!!

  62. I just made this last night and it is pretty fantastic. Has a good kick to it for sure. Only thing I’d recommend is adding a little salt or more soy sauce (i used low sodium). I cooked Farro as a side along with spinach.

  63. Made this tonight and it was fantastic. Husband said it was a keeper and he’s not a huge chicken fan (because we have it so much!) but he loves spicy/sweet. I used breast tenders and pulled them after 20 min or so. It needed more salt in my opinion but I’ve been told my salt receptors are out of whack :)

  64. Emily says:

    Think I could do this in the slow cooker with some chicken breasts? Still making the glaze stove top to add on after? Thanks!

    • Yep! I think that would work great. You generally have a lot of liquid left over after cooking in the slow cooker, but you can just pull the meat out and add it to the sauce that you cooked separately.

  65. Zack says:

    Is the sriracha mainly for flavor at 2 tbsp/8 thighs? In other words, I know everyone’s spice rating is different, but how spicy does this end up? Our 2-year-old eats what we eat, so we try to avoid too-spicy mains – she is not too sensitive to heat, but I’m wondering if reducing the sriracha would be detrimental to the dish.

    • It’s still fairly spicy, but you could definitely reduce the sriracha and then it will be kind of like a teriyaki sauce instead. :)

  66. Kristen M says:

    I don’t have rice vinegar but I do have white vinegar, would that be an OK sub??

    • White vinegar is much stronger than rice vinegar, so I would start with half the amount and add more if you think it needs it.

  67. Dana H says:

    I just hate peeling fresh ginger. (Shhh.) Can I subsititue ground ginger w/o sacrificing too much of the flavor? If yes, aproximate amount please?

  68. Samantha says:

    Do you think it would be okay to use ground ginger? I have some in the pantry. If so, how much would you use?

  69. Great sounding recipe and love the sweet/spicy combo here. How did we live before we discovered Sriracha sauce???

  70. This recipe is fantastic!! Pinning to try! :)

  71. Looks pretty tasty and I bet the hubster would even eat this! It’s going on my recipes to try list.

  72. Nikki says:

    Do you think that this would work with breasts? I’m not really a fan of dark meat.

    • Yep, definitely. Although you’ll either want to cut them into smaller pieces, or cook a little longer since they tend to be larger and thicker than thighs.

  73. Looks fab! Ca’t wait to try it.

Speak Your Mind


Rate this recipe: