Honey Sriracha Chicken Thighs
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 1 thigh each
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Calories
26598 kcal
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Course
Main Course
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Cuisine
Asian, International
Honey Sriracha Chicken Thighs
Description
The preparation starts by combining minced garlic and fresh ginger with sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, water, and cornstarch to create a marinade and sauce mixture. The cornstarch is dissolved into the mixture to help thicken the sauce during cooking. Half of this sauce is used to marinate the chicken thighs for 30 minutes in the refrigerator, allowing the flavors to penetrate the meat.
After marinating, the chicken with its marinade is baked in an 8x8 inch dish at 400°F for 30 minutes, with basting halfway through to enhance the glaze. Meanwhile, the reserved sauce is simmered separately until thickened, which can be used as a finishing glaze. This method results in tender chicken coated in a spicy-sweet sauce with a balance of savory and tangy notes from the combined ingredients.
Fresh chopped cilantro or green onions are used as a garnish to add a bright, herbaceous contrast. Serving these chicken thighs over rice or alongside simple vegetables complements the rich glaze.
Ingredients
- 6 chicken thigh $5.98, boneless, skinless, 2 lbs
- 2 cloves garlic $0.16
- 1 inch ginger $0.11, fresh
- 2 Tbsp sriracha hot sauce $0.17
- 1 1/2 Tbsp soy sauce $0.15
- 1 Tbsp rice vinegar $0.11
- 2 Tbsp honey $0.24
- 2 Tbsp brown sugar $0.03
- 1 Tbsp vegetable oil $0.02
- 1/2 cup water $0.00
- 2 Tbsp corn starch $0.12
- 1/4 bunch cilantro $0.20, or green onions
Instructions
- Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir to combine. Add the corn starch and stir until dissolved.
- Add the chicken thighs to a large zip top bag or a shallow dish. Add half of the marinade/sauce mixture to the chicken and toss to coat (be sure to stir the sauce before adding it to the chicken. The garlic, ginger, and corn starch tend to settle to the bottom.) Refrigerate for 30 minutes. Save the unused portion of the marinade for later.
- Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8x8 inch casserole dish. Bake in the preheated oven for 30 minutes, basting the chicken with the juices half way through.
- While the chicken is baking, add the second reserved marinade (the half that wasn't used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
- When the chicken is finished baking, spread the thickened sauce over each piece of chicken. Add fresh cilantro or sliced green onions and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 thigh each
Amount Per Serving
Calories 26598 kcal
% Daily Value*
| Serving | 1Thigh | |
| Calories | 265.98kcal | 13% |
| Carbohydrates | 15.25g | 5% |
| Protein | 30.3g | 61% |
| Fat | 8.62g | 13% |
| Sodium | 504.62mg | 21% |
| Fiber | 0.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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