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.
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.
How to Make Sweet and Spicy Baked Sriracha Chicken:
(Scroll down for complete printable recipe including nutritional information.)
- 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.
- 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 15 minutes more, or until chicken is cooked through and nicely browned.
- Serve hot.
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
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 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.
Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 25gSaturated Fat: 7gUnsaturated Fat: 17gCholesterol: 327mgSodium: 1465mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 67g
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 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 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.