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 33 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. 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!

  2. 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.

  3. Christine J. says:

    A total winner.

  4. 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)!

  5. robyn harte says:

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

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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!

  11. Addi says:

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

  12. 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.

  13. Melissa says:

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

  14. 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! :)

  15. 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.

  16. 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.

  17. Anita says:

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

  18. 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!

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