Honey and Sriracha Glazed Chicken Thighs



Zach is a sucker for boneless, skinless chicken thighs, as am I. When they go on sale, forget about it. We stock up for decades. I feel like boneless, skinless chicken thighs are always second to chicken breast though. Personally, I think they have a ton more flavor and are wayyyyyy more delicious. I feel bad for them sometimes. =( Really, I do. But anyway, this isn’t a memoir about my love for chicken thighs. This recipe is delicious. There’s no way around it. It’s simple and quick and can be on your dinner table in less than an hour. The chicken is tossed in a delicious sauce of sriracha, honey, soy sauce and more, and is then baked to perfection in a nice hot oven. This recipe is perfect for a weeknight meal. Read ahead and learn why it’s 100% necessary that you line your baking dish!








…recommend that you line your baking vessel (whether it’s a cast iron skillet or a glass baking dish…whatever) with foil. You will be so sad if you don’t. Why do you ask? Well, closely imagine yourself scrubbing your dish for hours on end because it is soooo sticky from the soy sauce and honey that even the dishwasher can’t wipe it clean.

Yup, it’s that bad. Save yourself time, heartache and agony by LINING YOUR DISH.

Please, dear God, line your dish.

Beer Love:

Beer: Aspen Brewing Company’s Independence Pass Ale
Brewed By: Aspen Brewing Company
Style: American IPA
ABV: 7.0%
IBU: 62
Description: First things first, I seriously had to think about why I have never had a beer from Aspen Brewing Company after I have lived in Colorado now for over two years. I know. I should be ashamed of myself. Their beer is spectacular, and their IPA, Independence Pass Ale, is no different. This is a truly solid IPA, robust in citrus and floral notes. I love it for all of these reasons. I especially love it with this honey and sriracha chicken. IPAs go very well with spicy foods, and its bitterness really tones down the level of sweetness you get from the honey. It’s a great pairing and a great brew all together.






Honey and Sriracha Glazed Chicken Thighs
Prep Time
5 min
Cook Time
35 min
Total Time
40 min

Honey and Sriracha Glazed Chicken Thighs

These honey and sriracha glazed chicken thighs are baked to perfection and can be on the dinner table in less than an hour!


  • 2 pounds boneless, skinless, chicken thighs, about 6 thighs (trimmed of fat)
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoons soy sauce
  • 1 1/2 teaspoon rice wine vinegar
  • 1 teaspoon fish sauce
  • 2 tablespoons sriracha (more or less based on spice preference)
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 5 cloves of garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon crushed red pepper
  • cilantro, garnish


  • Preheat your oven to 425 degrees F and line a large cast iron skillet (or oven safe 8x8in dish) with foil. Place your chicken thighs into the prepared skillet and sprinkle with salt and pepper. Set aside.
  • In a small bowl, whisk together the olive oil, sesame oil, soy sauce, rice wine vinegar, fish sauce, sriracha, honey, brown sugar, garlic, ginger and crushed red pepper until thoroughly combined and smooth.
  • Pour the sauce over the chicken, coating them generously.
  • Place the chicken in the oven and bake for 35-40 minutes or until the chicken is cooked through and slightly brown on top.
  • Remove from heat and let stand for 5 minutes, then garnish with cilantro and serve immediately with rice!
  • Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Bowls * Cast Iron Skillet * Foil * Whisk *



Other Recipes with Meat!
Easy Grilled Chicken Caprese


Pretzel-Crusted Chicken Tenders with Honey Mustard


Sweet and Spicy Asian-Style Chicken Wings


Categories: Asian-Inspired, Food and Beer Pairings, Healthy, IPA, Main Course, Meat and Fish, Recipes, Spicy
Tags: , , , , , , , , ,

10 thoughts on “Honey and Sriracha Glazed Chicken Thighs

  • March 19, 2014 at 3:35 pm

    I have been waiting for this recipe ever since I saw it on your Instagram feed! Can’t WAIT to make it!

  • March 19, 2014 at 8:15 pm

    Justine, this looks so delicious! My husband and I love boneless, skinless chicken thighs as well and I am always looking for new recipe and I can’t wait to try this one! Yum :)

  • March 22, 2014 at 11:27 pm

    This looks SO good. Although I’m not a beer drinker, my boyfriend (also a Zach) is all about craft beers so I love that you give a pairing to the meal. We both love sriracha, so I think I will definitely have to make this for us sometime soon. Thanks for sharing! :)

  • March 23, 2014 at 8:59 am

    Thanks Sam! I think that the name “Zach” just coincides with the term “beer drinker.” At least this has been my experience. ;) I hope you guys enjoy the recipe! Enjoy the rest of your weekend!

  • March 26, 2014 at 9:28 am

    If I use chicken thigh with skin (I find skinless chicken too boring!), should I sear it before baking it? I’m new to cooking with chicken and meat so I thought it was worth asking!

  • March 26, 2014 at 11:42 am

    Hi Sylvia! Of course you can use chicken thigh with skin! There are few things greater in this world than chicken thigh skin! I would highly recommend searing it before hand. Just follow the instructions as is except sear the chicken before you pour the dressing over top. I would probably sear the chicken thighs in a separate skillet. You don’t want to sear them in the foil-lined skillet, although you don’t want to skip the foil-lined skillet all together (the sauce is VERY sticky). Just sear them up (salt and pepper first) then transfer them to the prepared skillet and then follow the rest of the directions from there. Good luck and I hope this helps!

  • March 28, 2014 at 9:42 am

    Thank you! This was super helpful.

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