Kalyn's Kitchen

Sweet and Spicy Baked Sriracha Chicken Thighs

Sweet and Spicy Baked Sriracha Chicken Thighs use sweetener for the Sriracha-flavored glaze, and this easy low-carb chicken dinner is also dairy-free and gluten-free (with gluten-free soy sauce). Use Oven Dinners to find more recipes like this one.

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Sweet and Spicy Baked Sriracha Chicken title phtoto

This recipe for Sweet and Spicy Baked Sriracha Chicken Thighs is one that I worked on with my niece Kara, and it took us a few tries to get just the right combination of ingredients to make the sweet-spicy glaze to brush on the chicken. Along the way we discovered that it doesn’t really take much sauce brushed on chicken to add amazing flavor, and the sauce sticks to the chicken much better if you simmer it to thicken and concentrate the flavor while the chicken does a quick 20 minutes in the oven.

I also got pretty good at using my kitchen shears to trim the bone-in chicken thighs and cut away the pocket of fat that thighs have on the underneath side; highly recommend that method or keep a bit more fat if you prefer. Even for South Beach Diet fans, I think if you carefully trim the fat away, thighs are still be a South Beach friendly choice, and they stay much more moist than breasts do in a recipe for baked chicken.

And chicken thighs can be such a bargain! My local store had them on sale for $.88 a pound when I was experimenting with this recipe. Of course, quite a bit of skin and trimmings were discarded (but I don’t really mind because I freeze those chicken scraps and use them for homemade chicken stock.) Kara and I were both surprised when her can-be-picky son Cooper gobbled up the leftovers from one of the times we tested these, and if you’re looking for an easy, inexpensive, and delicious dinner this chicken might be a hit at your house as well.

Sweet and Spicy Baked Sriracha Chicken process shots collage

How to Make Sweet and Spicy Baked Sriracha Chicken:

(Scroll down for complete printable recipe including nutritional information.)

  1. Mix together the soy sauce or Gluten-Free Soy Sauce (affiliate link), rice vinegar, sweetener, garlic puree, sesame oil, and Sriracha Sauce (affiliate link) and simmer over very low heat to reduce.
  2. Remove skin from the bone-in chicken thighs, trim the thighs well, and cut out the pocket of fat on the back side.
  3. 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.
  4. Turn off heat on the sauce when it’s reduced to 1/4 cup.
  5. Remove thighs from the oven after 15 minutes and turn them over, top side down.
  6. Brush the bottom of the thighs with half the reduced sauce and put back in the oven to bake 15 minutes more.
  7. After 15 minutes, take the dish out again and turn the thighs skin-side up.
  8. Brush with the remaining sauce and bake 15 minutes more, or until chicken is cooked through and nicely browned.
  9. Serve hot.

Sweet and Spicy Baked Sriracha Chicken close-up photo

More Tasty Ideas with Baked Chicken:

Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Crispy Roasted Lemon Chicken Thighs ~ Always Order Dessert
Baked Pesto Chicken ~ Kalyn’s Kitchen
Lemon-Thyme Chicken Thighs ~ The Kitchn
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen
Simple Roasted Chicken ~ Give Recipe

Sweet and Spicy Baked Sriracha Chicken Thighs

Sweet and Spicy Baked Sriracha Chicken Thighs

Yield 4 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Sweet and Spicy Baked Sriracha Chicken Thighs are baked chicken thighs with a slightly-sweet and spicy Sriracha-flavored glaze.


  • 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 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)


  1. Preheat oven to 400F/200C.
  2. 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.
  3. 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.)
  4. 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.
  5. Remove sauce from the heat as soon as it’s reduced to 1/4 cup.
  6. After 15 minutes remove chicken from the oven and turn top-side down in the dish.
  7. 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.
  8. Bake 10 minutes more, or until the chicken is done and the top is nicely browned.
  9. Serve hot.


Sriracha Sauce is one of my favorite ingredients to add some spice and that post will give you lots more 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 Golden Monkfruit Sweetener (affiliate link) for this recipe.

Recipe created by Kalyn and Kara.

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Sweet and Spicy Baked Sriracha Chicken thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Use an approved sweetener to make this recipe suitable for low-carb and low-glycemic diets. The amount of Sriracha used in this recipe only adds three carbs, and remember  you’re only eating the small amount of sauce that clings to the chicken and most of it ends up in the bottom of the baking dish.  I’d consider this a low-carb recipe and I’d eat this for any phase of the South Beach Diet if the chicken was well-trimmed; if you really want to be cautious you could save it for Phase 2.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    10 Comments on “Sweet and Spicy Baked Sriracha Chicken Thighs”

  1. 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.

  2. I love your recipes but what does ‘t’ stand for in the measurement of the ingredients  ?

  3. Your instructions say to remove the skin.then it talks about skin side up..and skin see down.
    I thought the skin was off??

  4. 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.

  5. 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!