Sweet and Spicy Baked Sriracha Chicken
Baked Sriracha Chicken uses Monkfruit Sweetener for the sweet and spicy glaze, and everyone who likes Sriracha will love this recipe! And Sriracha chicken is a fun idea for an easy dinner, and you can make it less spicy if you want a family-friendly version.
PIN Sweet and Spicy Baked Sriracha Chicken to try it later!
Today I’m reminding you about this Sweet and Spicy Baked Sriracha Chicken. I worked on this recipe with my niece Kara, and it took us a few tries to get the right ingredients for the sweet-spicy glaze. Along the way we discovered it doesn’t really take much sauce brushed on chicken to add amazing flavor. We also realized the sauce sticks to the chicken better when you simmer it to thicken and concentrate the flavor. And the chicken can start to bake while you do that step.
I got pretty good at using kitchen shears (affiliate link) to trim the bone-in chicken thighs. For me, cutting away the pocket of fat that thighs have on the underneath side gave a better result. I recommend that, but you can keep a bit more fat if you prefer. And chicken thighs can be such a bargain! My local store had them on sale when we were experimenting with this recipe.
And you might get your kids to eat this chicken! Kara and I were both surprised when her can-be-picky son Cooper gobbled up the leftovers! See tips for adjusting the amount of Sriracha below. If you’re looking for an easy, inexpensive, delicious chicken dinner this Baked Sriracha Chicken might be a hit at your house as well.
Email This Recipe To Me!
Enter your email address and we'll send this recipe to your inbox.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- bone-in, skinless chicken thighs
- salt and black pepper
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link), without added sugar
- Monkfruit Sweetener (affiliate link), or sweetener of your choice
- Minced Garlic (affiliate link) or garlic puree
- sesame oil (affiliate link)
- Sriracha Sauce (affiliate link)
What is Sriracha Sauce?
Sriracha Sauce is a type of red chile sauce used in Thai and Vietnamese cuisine. It’s made from chili peppers, vinegar, garlic, sugar, and salt, and is popular all over the world.
How spicy is the Baked Sriracha Chicken?
This recipe has one tablespoon Sriracha Sauce with about six tablespoons of other ingredients in the sweet and spicy sauce. And as I mentioned Kara’s son Cooper liked it. But my advice is to mix up the other sauce ingredients, add a teaspoon of Sriracha Sauce, taste, and keep adding more until you get the level of spiciness you prefer.
Want more ideas for using Sriracha?
Read more about why I like Sriracha and see my favorite recipes using it!
How low in carbs is the Baked Sriracha Chicken?
This tasty baked chicken glazed with a sweet and spicy mixture that includes Sriracha has only 3 net carbs per serving with 67 grams of protein!
How to Make Sweet and Spicy Baked Sriracha Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Mix together the soy sauce or Gluten-Free Soy Sauce, rice vinegar, sweetener, garlic puree, sesame oil, and Sriracha Sauce, and simmer over very low heat to reduce.
- Remove skin from the bone-in chicken thighs, trim the thighs well, and cut out the pocket of fat on the back side.
- Lay the thighs top side up (the side where there was the most skin before you removed it) in a small baking dish, season with salt and pepper, and bake 15 minutes.
- Turn off heat on the sauce when it’s reduced to 1/4 cup.
- Remove thighs from the oven after 15 minutes and turn them over, top side down.
- Brush the bottom of the thighs with half the reduced sauce and put back in the oven to bake 15 minutes more.
- After 15 minutes, take the dish out again and turn the thighs skin-side up.
- Brush with the remaining sauce and bake 5-10 minutes more, or until chicken is cooked through and nicely browned.
- Serve Baked Sriracha Chicken hot and enjoy.
Make it a Low-Carb Meal:
If you want to serve this sweet and spicy chicken as part of a low-carb meal, it would be good with one of these side dishes:
- Air Fryer Asian Green Beans
- Asian Green Salad with Soy-Sesame Dressing
- Napa Cabbage Asian Slaw
- Pan-Fried Broccoli with Pine Nuts and Parmesan
- Green Beans with Lemon, Parmesan, and Pine Nuts
Want more ideas for baked dinners?
Use Oven Dinners or Low-Carb and Keto Baked Chicken Recipes to find more recipes like this one.
Baked Sriracha Chicken
Sweet and Spicy Baked Sriracha Chicken uses baked chicken thighs with a slightly-sweet and spicy Sriracha-flavored glaze.
Ingredients
- 9 bone-in, skinless chicken thighs, well trimmed
- salt and fresh ground black pepper for seasoning chicken
- 3 T soy sauce (see notes)
- 2 T rice vinegar (see notes)
- 2 T Monkfruit Sweetener, or sweetener of your choice
- 1 tsp. minced garlic or garlic puree from a jar
- 2 tsp. sesame oil
- 1 T Sriracha Sauce (or more if you really want it spicy)
Instructions
- Preheat oven to 400F/200C.
- Combine the soy sauce, rice vinegar, sweetener, garlic, sesame oil, and Sriracha Sauce (affiliate link) in a small sauce pan and start to cook over the lowest-possible heat to simmer and reduce the sauce.
- Remove the skin from the chicken and then use a sharp knife or kitchen shears to trim the chicken, cutting away visible fat (as much as desired) and cutting out the pocket of fat on the back side of each thigh. (I freeze those chicken scraps and use them for homemade chicken stock.)
- Put chicken top-side up (the side that had the most skin) in a small baking dish that you’ve sprayed with non-stick spray or olive oil, season with a little salt and fresh-ground black pepper, and bake the chicken for 15 minutes while the sauce reduces.
- Remove sauce from the heat as soon as it’s reduced to 1/4 cup.
- After 15 minutes remove chicken from the oven and turn top-side down in the dish.
- Brush the chicken with half the sauce and bake 15 minutes more. Then remove chicken from the oven again, turn so it’s skin-side up, and brush with the remaining sauce.
- Bake 5-10 minutes more, or until the chicken is done and the top is nicely browned.
- Serve the Baked Sriracha Chicken hot.
Notes
Sriracha Sauce is one of my favorite ingredients to add spicy flavor, and that post will give you ideas for using it!
If you use Gluten-Free Soy Sauce (affiliate link) this is a gluten-free dish.
Don't use seasoned rice vinegar which contains sugar.
There are many good sweeteners, but I'd use Monkfruit Sweetener for this recipe.
Recipe created by Kalyn and Kara.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 498Total Fat 25gSaturated Fat 7gUnsaturated Fat 17gCholesterol 327mgSodium 1465mgCarbohydrates 3gFiber 0gSugar 1gProtein 67g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Use Monkfruit Sweetener or another approved sweetener to make this Baked Sriracha Chicken recipe suitable for low-carb and Keto diets. Chicken thighs aren’t recommended for the original South Beach Diet due to the fat content, but I’d eat this for any phase of South Beach if the chicken was well-trimmed.
Find More Recipes Like This One:
Use Oven Dinners to see more recipes like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for baked chicken with a sweet and spicy Sriracha glaze was first posted in 2015. It was last updated with more information in 2026.
Email This Recipe To Me!
Enter your email address and we'll send this recipe to your inbox.
13 Comments on “Sweet and Spicy Baked Sriracha Chicken”
Quick, easy & delicious, what more could you ask for. Our family really liked this. Made it with maple syrup & plan on using honey next time.
So glad you enjoyed it!
I made this last week and my picky teenage boys just requested I make it again! It took 15 minutes to prep and was super yummy. Now if I could just get them to eat more vegetables…
Any other ideas for glazes like this with different ingredients? Thanks again!
Glad to hear it was a hit! This recipe is another glazed chicken they might like.
Could it be any kind of vinegar? I have apple cider vinegar, red wine vinegar and white wine vinegar. Hate to go buy another kind.
Rice vinegar is really mild so I would taste the ones you have and choose the mildest one and I’m sure it will be fine.
I love your recipes but what does ‘t’ stand for in the measurement of the ingredients  ?
Glad you are enjoying the recipes. T = tablespoon and tsp. = teaspoon.
Yes, the skin is off, but the top side that had the most skin is facing up. I’ll see if I can write that in a way that’s more clear.
I'm a huge chicken thigh fan. I agree that if you trim them they can be low-fat and and healthy. They also have a lot more flavor than breasts. I love the combination of ingredients in the glaze. This recipe sounds like a real winner! Thanks for sharing.
Thanks Bill! We did experiment quite a few times to come up with glaze combination we thought was perfect. And the kids ate it, so that's a good sign!
You had me at Sriracha. Can't wait to try this recipe!
Thanks Lydia! Kara and I made it with just one tablespoon of Sriracha so the kids would eat it, but I wouldn't mind a little more heat! And I know *you* would like more!