Sweet and Spicy Baked Sriracha Chicken Thighs
Tender bone-in chicken thighs glazed with a sticky sweet-heat sauce combining soy sauce, rice vinegar, and sriracha. The sauce reduces while the chicken bakes, creating a caramelized coating that balances savory umami with gentle spice. Perfect for weeknight dinners when you want bold Asian-inspired flavors without complicated prep. The monkfruit sweetener keeps it lower in sugar while still delivering that glossy, restaurant-style finish.
Ingredients
Instructions
- 1
Preheat oven to 400F
- 2
Combine soy sauce, rice vinegar, sweetener, garlic, sesame oil, and sriracha in small saucepan and simmer over lowest heat to reduce
- 3
Remove skin from chicken thighs and trim visible fat and fat pocket from back side
- 4
Place chicken top-side up in greased baking dish and season with salt and pepper
- 5
Bake chicken for 15 minutes while sauce reduces
- 6
Remove sauce from heat when reduced to 1/4 cup
- 7
Turn chicken top-side down and brush with half the sauce
- 8
Bake 15 minutes more
- 9
Turn chicken skin-side up and brush with remaining sauce
- 10
Bake 5-10 minutes more until done and nicely browned
- 11
Serve hot
Tips
Freeze trimmed chicken scraps to use later for homemade chicken stock.
Reduce sauce to exactly 1/4 cup for proper consistency and flavor concentration.
Add more sriracha if you prefer extra heat, but taste the sauce first.
Good to Know
Refrigerate up to 3 days. Reheat in 350F oven until warmed through.
Can trim chicken and make sauce up to 1 day ahead. Store separately and combine when ready to bake.
Serve hot with steamed rice and vegetables.
Common Mistakes
Don't skip trimming fat to avoid greasy results.
Watch sauce carefully to avoid burning during reduction.
Turn chicken as directed to ensure even browning and coating.
Substitutions
grate or mince 1 small clove
reduce cooking time by 5-10 minutes
FAQ
Can I use boneless chicken thighs?
Yes, reduce total cooking time by 5-10 minutes and check for doneness at 165F internal temperature.
What if I don't have rice vinegar?
White vinegar works as substitute but will be slightly more acidic. Use same amount.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350F oven until warmed through.