Sweet and Spicy Baked Sriracha Chicken Thighs
Sweet and Spicy Baked Sriracha Chicken Thighs are baked chicken thighs with a slightly-sweet and spicy Sriracha-flavored glaze, and this chicken makes an easy dairy-free dinner that’s also low-carb, low-glycemic, South Beach Diet Phase Two, and gluten-free if you choose gluten-free soy sauce. Use the Diet-Type Index 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 (in case you’re watching your sugar intake) 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. I’m pretty sure that pocket of fat is why the South Beach Diet has advised against using thighs, but I think if you carefully trim the fat away, thighs are still be a healthy 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 11 year old 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.
Edit: Sweet and Spicy Baked Sriracha Chicken Thighs was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).
Mix together the soy sauce (Tamari for gluten-free), rice vinegar, Agave Nectar (or another sweetener), garlic puree, sesame oil, and Sriracha, 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 the 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 Healthy 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 are baked chicken thighs with a slightly-sweet and spicy Sriracha-flavored glaze.
- 9-10 bone-in, skinless chicken thighs, well trimmed
- salt and fresh ground black pepper for seasoning chicken
- 3 T soy sauce (use Tamari for gluten-free)
- 2 T rice vinegar (not seasoned vinegar which contains sugar)
- 2 T Agave Nectar (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)
- Preheat oven to 400F/200C.
- Combine the soy sauce, rice vinegar, Agave Nectar, garlic, sesame oil, and Sriracha sauce 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 all visible fat 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 15 minutes more, or until the chicken is done and the top is nicely browned.
- Serve hot.
Recipe created by Kalyn and KaraAll images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The sauce we used on this chicken contains Agave Nectar, which does have sugar in it. The debate rages on about whether agave is really a healthy sweetener, but you can certainly use another type of sweetener if you prefer. Even if you use agave this is still a pretty low-carb dish because 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 (but not Keto) and I’d eat this for any phase of the South Beach Diet; if you really want to be cautious you could save it for Phase 2.
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