Go Back
Print

Sweet N' Spicy Honey Soy Sriracha Chicken Thighs

Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 4 chicken thighs trimmed of fat, bone in and skin on
  • 1/4 cup honey
  • 3 Tbsp low sodium soy sauce
  • 2 Tbsp sriracha hot sauce
  • 1 Tbsp olive oil
  • 3 cloves garlic
  • 1/2 tsp ginger paste or grated ginger
  • 1 lime juiced
  • 1/2 cup cilantro chopped (plus more for serving)
  • Salt and pepper to taste
  • Rice or riced cauliflower for serving

Instructions

  1. Prep your ingredients: mince the garlic, grate the ginger (if using fresh), and roughly chop the cilantro.

  2. Whisk together the honey, soy sauce, sriracha, olive oil, garlic, ginger, lime juice, and cilantro in a medium bowl until incorporated. Taste and season with salt and pepper as needed.

  3. Transfer the marinade to a ziplock bag. Add in the chicken thighs, zip the bag up, and shake thoroughly to distribute the marinade evenly. (Do this over the kitchen sink to avoid a mess from an accidental leak.) Place the bag with the chicken in the refrigerator and allow to sit at least 30 minutes or at most overnight.

  4. Preheat the oven to 400 degrees and place chicken skin side up into a baking dish. Cover with the marinade.

  5. Bake for 25 mins, then flip the chicken using a pair of tongs. Baste with the marinade at the bottom of the baking dish and bake for another 10-15 minutes.

  6. Serve the chicken (I recommend with rice or riced cauliflower). Drizzle with the marinade and juices from the baking dish and sprinkle with chopped cilantro to serve.