Sweet and Spicy Baked Sriracha Chicken (Video)
Sweet and Spicy Baked Sriracha Chicken uses Monkfruit Sweetener for the sweet spicy glaze, and everyone who likes Sriracha will love this recipe! And Sriracha chicken is a fun idea for an easy low-carb meal.
This recipe for Sweet and Spicy Baked Sriracha Chicken 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; I recommend that, but you can also keep a bit more fat if you prefer. And chicken thighs can be such a bargain! My local store had them on sale when I was experimenting with this recipe.
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 baked chicken dinner this Baked Sriracha Chicken just might be a hit at your house as well.
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.)
- 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 that’s 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 like 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!
Want more ideas for baked dinners?
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 hot.
More Tasty Ideas with Baked Chicken:
- Pepperoni Pizza Chicken Bake
- Easy Baked Pesto Chicken
- Marinate-All-Day Greek Lemon Chicken
- Baked Chicken Nuggets
- Sesame Chicken and Broccoli Sheet Pan Meal
- 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)
- 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 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 Monkfruit Sweetener for this recipe.
Recipe created by Kalyn and Kara.
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.
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 low-glycemic diets. Sriracha does have some carbs, but remember you’re only eating the small amount of sauce that clings to the chicken. I’d also eat this for any phase of the original South Beach Diet 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 chicken baked with a sweet and spicy Sriracha glaze was first posted in 2015. It was last updated with more information in 2023.