Garlic Sriracha Chicken
Garlic and Sriracha are two ingredients that produce amazing results when it comes to chicken, just like this delicious, moist and juicy oven baked Garlic Sriracha Chicken.
This chicken is packed with so much flavors: garlicky, spicy, sweet and savory I assure you it will be an instant hit.
This chicken recipe takes an active time of practically 10 minutes and the rest is marinade time and oven baking time.
For the best results, use boneless and skinless chicken thighs but you can certainly use chicken breast or even chicken drumsticks.
To get the nice char on the chicken, broil it in the oven.
All oven has a different broil function so make sure you don’t burn it.
I usually just sit in front of my oven watching the food when I use the broiling function.
Slice up the chicken into pieces like the photos. Serve them with steamed rice or noodles. This Asian-flavored chicken is crazy delicious. Make it for dinner tonight!
How Many Calories per Serving?
This recipe is only 311 calories per serving.
Other Asian-inspired chicken Recipes:
- Soy-glazed Chicken
- Ginger Garlic Baked Chicken
- Hoisin Sriracha Chicken
- Honey Turmeric Chicken
- Thai Baked Chicken Drumsticks
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Sriracha Chicken
Garlic Sriracha Chicken - the juiciest oven baked chicken recipe with a mouthwatering Garlic Sriracha marinade. So delicious!
Ingredients
- 2 lbs. (1 kg) skinless and boneless chicken thighs
- 1/4 teaspoon white sesame
- 1 tablespoon chopped scallion
Marinade:
- 3 cloves garlic, minced
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 3 teaspoons sriracha
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 pinch salt
Instructions
- Preheat the oven to 400°F (207°C).
- Rinse the chicken thighs with water. Pat try with paper towels. Mix all the ingredients in the Marinade. Stir to combine well.
- Combine the chicken thighs with the Marinade and marinate for 15 minutes. Transfer the chicken and all the garlic Sriracha marinade to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.
- Bake the chicken for 20 minutes, or until cooked. Remove the foil, spoon the dripping over the chicken and broil the chicken for 1 minute to char the surface of the chicken. Remove from heat, sliced into pieces, garnish with the white sesame, scallions and serve immediately.
Nutrition Information
Yield
4Serving Size
4 peopleAmount Per Serving Calories 311Total Fat 10.2gSaturated Fat 2.2gUnsaturated Fat 0gCholesterol 191mgSodium 791mgCarbohydrates 9.7gFiber 0.2gSugar 7.7gProtein 45g
Steph
This has been one of my favourite recipes for a good year or so now. Even made it to my ‘favs’ on Pinterest lol.
The sauce isn’t thick, but it works. I serve the chicken ontop of rice and spoon the extra sauce on top and then sprinkle green onions over top. Delish!
Jessica
I used chicken breast. After cooking, added the liquid to a small pot on the stove top with a little cornstarch/water slurry and boiled until thickened. Placed the chicken breast in my air fryer, brushed with the sauce and cooked them for a few minutes,flipped and brushed with sauce and cooked for a few more minutes until brown. Sliced and served with the remaining sauce on top…it was fantastic! Will definitely make again
Joanna
Hi! I’m making this tonight, can I let the chicken marinate for more than 15 minutes? Thanks!
Admin
Yes.
Kathryn
Would chicken breasts work?
Rasa Malaysia
Yes.
Jan Gutierrez
Made this one today! I was excited but my sauce came out really watery and my chicken was nothing like the picture :( followed exact directions and I have a good over so odd!
Melissa
Did you ever figure it out? We really love this recipe as well and trying to get the sauce thicker. If I find a solution I’ll let you know!
Manda
Same, brown water instead of sauce. If I remake, I will try cooking uncovered at 375 instead
Eleanor
I know this is quite an old comment but I did this last night and had the same problem. In the end I poured the remaining sauce into a pot and simmered it down with some cornstarch and water mixed in until it got to the thickness I was happy with. It was absolutely delicious! I let it get extra thick and it was almost like a chilli jam in the end but you could go as thick or thin as you like. Hope this helps!