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This Spicy Sriracha Chicken recipe is a healthy protein packed recipe and it is super easy to make. With very few ingredients, the flavors come together to form a very tasty marinade.
This sweet and spicy Sriracha Chicken is so much better – and healthier – than takeout! Pan seared chicken, smothered in a delicious sriracha sauce, then oven baked to succulent perfection. This will become an instant household favorite!
If you’re looking for other delicious chicken recipes, why not also try my Creamy Sundried Tomato Chicken Thighs or my Chicken Fajita Bake!
Why you’ll love this Spicy Srircha Chicken
- A delicious homemade marinade. Sweet, salty, and spicy – this is such an addictive marinade!
- A quick and easy chicken recipe. The marinade is a breeze to whip up. Pop the chicken in the marinade for as little as 30 mins, a quick sear then in the oven – done!
- Super succulent chicken. The glazed chicken is quickly pan seared to lock in the juices, then packed for to a golden brown.
Ingredients you’ll need
- Chicken Thighs
- Olive Oil
For the marinade
- Sriracha Sauce
- Olive Oil
- Lemon Juice
- Seasoning: Salt, pepper, onion powder, paprika.
- Garlic Cloves
- Honey
- Tomato Paste
- Red Pepper Flakes
- Cilantro
How to make this Spicy Sriracha Chicken
- Make the marinade – Mix the marinade ingredients together and then add in the chicken to marinate for about 30 minutes if time permits.
- Cook the chicken – Pan sear the chicken on each side for 5 minutes. Place in the oven and bake for 15 minutes.
- Remove from the oven, allow to sit for 3-5 mins, serve and enjoy!
Recipe notes and tips
- Make sure to trim the chicken thighs from all excess fats.
- Allow the chicken to marinate for at least 30 mins.
- Be sure to save the extra marinade and pour over the chicken 5 minutes before you finish cooking them.
- Use a preheated oven.
- Opt for freshly squeezed lemon juice, you can really taste the tangy difference!
- If you are only using the stove to cook the chicken, continue to pan sear the chicken on both sides, flipping occasionally and cook until full cooked, about 15-20 minutes.
- Chicken is cooked through when the internal temperature reaches 165˚F on an instant read thermometer.
- Allow to cool down slightly before serving, this allows the juices to redistribute evenly throughout the chicken, making it super succulent.
FAQ’s
Is Sriracha Sauce Spicy?
While not super spicy, it can have a kick. Sriracha comes in at 1,000-2,500 Scoville scale (the measure for spicy foods). In comparison, Tabasco sauce is 2,500-5,000 and a habanero pepper is 350,000!
Which cut of chicken is best?
You can use any part of the chicken you prefer for this recipe. It works well with chicken thighs (which I love), it works well with chicken tenders or whole breasts and even a delicious marinade for chicken wings.
Here I have some skinless chicken thighs, which I trimmed off the extra fatty tissues. You can use skinned chicken thighs if you want too, which preserves the chicken on the outside.
What to serve with Sriracha Chicken
I love serving these with a side of French fries and veggies. They also taste really good with mashed potatoes or cut up and served with salads. Here’s some ideas:
- Easy Mashed Potatoes
- Best Grilled Vegetables
- Buffalo Cauliflower Wings
- Crispy Baked Potato Skins
- Herb and Parmesan Oven Roasted Potatoes
Can I just cook this Sriracha Chicken on the stove?
If you prefer to only cook on the stove, pan sear the chicken on each side for about 8-10 minutes depending on the size of your thighs or check to make sure the chicken is fully cooked. Do not forget to pour over the extra marinade sauce 5 minutes before the cook time ends.
Other recipes you might like
- Creamy Southwest Shrimp Pasta
- Bruschetta Stuffed Chicken Recipe
- Cheesy Sundried Tomato Stuffed Chicken
I hope you enjoy all the recipes I share with you, including this delicious Sriracha Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Spicy Sriracha Chicken
Ingredients
- 8 pieces of chicken thighs
- 1 tbsp. olive oil
MARINADE:
- 2 tbsps. olive oil
- 3 tbsps. sriracha sauce
- 1/3 cup lemon juice
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. onion powder
- 5 garlic cloves, minced
- 1 tbsp. honey
- 1 tbsp. tomato paste
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 1/4 cup. cilantro, chopped
Instructions
- Preheat the oven to 400 degrees.
- Trim the chicken thighs from all excess fats.
- Mix the marinade ingredients together and then add in the chicken to marinate for about 30 minutes if time permits.
- Heat 1 tbsp. of live oil in a large skillet and then pan sear the chicken on each side for 5 minutes. Place in the oven and bake for 15 minutes. Save the extra marinade and pour over the chicken 5 minutes before you finish cooking them.
- If you are using only the stove to cook the chicken, continue to pan sear the chicken on both sides, flipping ocassionaly and cook until full cooked, about 15-20 minutes.
- Remove from the heat/oven and cover to let it sit for 3-5 minutes until it cools down a little.
- Serve and enjoy!
Notes
- Make sure to trim the chicken thighs from all excess fats.
- Allow the chicken to marinate for at least 30 mins.
- Be sure to save the extra marinade and pour over the chicken 5 minutes before you finish cooking them.
- Use a preheated oven.
- Opt for freshly squeezed lemon juice, you can really taste the tangy difference!
- If you are only using the stove to cook the chicken, continue to pan sear the chicken on both sides, flipping occasionally and cook until full cooked, about 15-20 minutes.
- Chicken is cooked through when the internal temperature reaches 165˚F on an instant read thermometer.
- Allow to cool down slightly before serving, this allows the juices to redistribute evenly throughout the chicken, making it super succulent.
I tried this today and it was delicious.
Hi Aafreen
Thanks so much for leaving a review! Glad you enjoyed the recipe.