Unbelievably delicious! As flavorful as it is simple, this easy dinner recipe swaddles tender, juicy chicken thighs with perfectly crispy skin in a sweet-spicy sauce made from honey and sriracha sauce. On constant rotation at our house!
🍯 What Makes This Recipe So Good
- Honey sriracha chicken is a simple, yet flavorful entrée. The honey sriracha sauce has the perfect blend of sweet and spicy that’s so irresistible, you’ll be wanting to eat spoonfuls of it! Combined with the moist chicken thighs, every bite is packed full of delicious flavor.
- This method for cooking chicken thighs is absolutely delicious! Searing the chicken first ensures perfectly crispy skin. Finishing cooking the thighs in the oven ensures perfectly moist and tender meat. It’s an easy and foolproof method to perfectly cooked chicken, every time!
- You can pair just about anything with this irresistible chicken. Serve with mashed potatoes, fresh vegetables, or even fluffy rice. No matter what you pair it with, even the pickiest of eaters will be begging for more!
👩🏼🍳 Chef’s Tips
- The key to perfectly seared chicken thighs is to leave the chicken alone once you place them in the skillet. After 7 to 8 minutes, the chicken will easily lift from the pan without the skin sticking to the bottom. If you move the chicken too soon, it can end up tearing the deliciously crispy skin.
- As I always encourage with any chicken recipe, use an internal meat thermometer. It’s more reliable and less frustrating than going by only cook times. Using a meat thermometer ensures you have fully cooked chicken, and protects you from overcooking or drying out the chicken. Fully cooked chicken reaches an internal temperature of 170° Fahrenheit. The key to not overcooking the chicken is to stop cooking once it reaches 165°. The chicken thighs will continue cooking as they rest, reaching the fully cooked temperature.
- If you don’t have an oven-safe skillet, you can use a baking dish for this honey sriracha chicken. Just transfer the seared chicken thighs to a baking dish when time, then return them to the skillet for the final step of the recipe.
🍗 Even More Delicious Chicken Dishes
- Baked Italian Dressing Chicken (Only 2 Ingredients!)
- Marry Me Chicken
- Chicken Romano
- Greek Chicken Meatballs
- Chicken Pot Pie Casserole
- Chicken and Sausage Gumbo
- Gluten Free Chicken Pot Pie
- Instant Pot Chicken and Noodles
- Crispy Baked Hot Honey Chicken
- Easy Chicken Pomodoro
- Air Fryer Chicken Katsu
- Crispy Chicken Fritta
- Chicken Ranchero
For the Honey Sriracha Sauce
For the Chicken Thighs
- 6 medium bone-in, skin-on chicken thighs approximately 4-5 ounces each
- salt to taste
- freshly cracked black pepper to taste
- medium mixing bowl
- Cutting board
- Paper towels
- Large skillet oven-safe
- pot holder or silicone hot handle cover
- internal meat thermometer
- Large plate
- Preheat oven to 375° Fahrenheit. Position oven racks as needed so skillet will sit in center of oven.
- Add 1 teaspoon garlic powder, 4 cloves garlic, 3 tablespoons sriracha, ½ cup honey, 2 tablespoons water, ¼ cup low-sodium soy sauce to medium mixing bowl. Whisk ingredients together until completely incorporated, then set bowl aside.
- Place 6 medium bone-in, skin-on chicken thighs on cutting board. Pat chicken thighs completely dry on all sides with paper towels, then liberally season all sides of chicken thighs with salt and freshly cracked black pepper. Set aside.
- Place large skillet on stovetop over medium-high heat. When skillet is hot, place chicken thighs in skillet skin-side down. Sear chicken 7 to 8 minutes or until skin is golden and easily releases from pan when chicken is moved. If skin sticks to pan, continue searing until skin releases easily.
- Roast chicken thighs 10 minutes. After 10 minutes, insert internal meat thermometer into thickest areas of chicken to check doneness. Return skillet to oven and continue roasting chicken 3 to 5 minutes or as needed until thermometer indicates internal temperature of 162° to 163° Fahrenheit.
- When chicken thighs reach desired internal temperature, carefully remove skillet from oven. Transfer chicken thighs to large plate and set aside to rest 5 minutes.
- Meanwhile, return skillet to stovetop. Simmer sauce in skillet over medium heat until sauce has thickened to desired consistency. Stir sauce as needed to prevent sticking or burning.
- When sauce has thickened, remove skillet from heat. Return chicken to skillet. Spoon sauce in skillet onto tops of chicken thighs, covering chicken thighs completely, then transfer chicken thighs to serving plates. Serve chicken immediately with additional honey-sriracha sauce and preferred sides.
- Chicken Thighs: You can use boneless chicken thighs or chicken breasts instead of chicken thighs. You’ll just need to adjust the times on the stove and in the oven to accommodate your chicken of choice. Go by the internal temperature to determine if the chicken is fully cooked rather than relying on time recommendations.
- Make it Paleo: For strict paleo, use raw, unfiltered honey. Replace the soy sauce with coconut aminos or our homemade soy sauce substitute.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.