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.
Pairs well with:
Other Asian-Inspired Chicken Recipes:
- Soy-glazed Chicken
- Ginger Garlic Baked Chicken
- Hoisin Sriracha Chicken
- Honey Turmeric Chicken
- Thai Baked Chicken Drumsticks
Garlic Sriracha Chicken Recipe
Garlic Sriracha Chicken - the juiciest oven baked chicken recipe with a mouthwatering Garlic Sriracha marinade. So delicious!
Ingredients
Ingredients:
- 2 lbs 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
Directions
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1Preheat the oven to 400F.
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2Rinse the chicken thighs with water. Pat try with paper towels. Mix all the ingredients in the Marinade. Stir to combine well.
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3Combine 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.
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4Bake 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.
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afra
I was just looking for a simple little dish for tonight’s dinner. But this recipe blew me away: it tastes fabulous!!! And for once I actually stuck to a recipe. As I was cooking for one I did however double the marinade. I served it with fried veggies and cabbage which made for a very healthy and super tasty dinner. This is going on my “go-to” list.
Rasa Malaysia
Hi Afra, that’s great that you tried my garlic Sriracha chicken recipe and love it.
Crissy
This was delicious but looked nothing like the picture. The marinade was thick going in the oven and came out very watery. The chicken was a nice brown color, I broiled for 6 minutes, but didn’t have that charred look to it. Next time, I may move the pan closer to the broiler, or just use a cast iron pan on the stovetop! Flavor was great, served with jasmine rice and broccoli!
Rasa Malaysia
Hi Crissy ,the reason why it came out watery is because water seeps out from the chicken and diluted the marinade. Every oven is different, I am very lucky to have a great oven that gives me an even char, but timing is everything. You need to know your oven. :)
Heidi Landers
I am doubtful that ½ lbs of chicken thighs would only be 117 calories. You say that 2 lbs of thighs, with dripping, divided four ways, comes to 117 calories? 5 ounces of plain chicken breasts are 198 ounces, according to my Lose It website. And that is less than half a lb., and breasts have fewer calories than thighs. What am I missing?
Rasa Malaysia
Hi Heidi, the nutrition label is generated by a program I used and I just realized that I miscalculated by using 1 lb of chicken thighs instead of 2. The nutrition label has been updated. :)
Lisa
Great flavor, but I couldn’t get the chicken to brown like what is shown in the photo. Wonder what I did wrong?
Rasa Malaysia
Hi Lisa, thanks for trying my garlic sriracha chicken. Did you broil the chicken? Do you have skin on? The brown color is also because of the dripping. Did you use the dripping on the chicken?
Jaylyn
Looks so yummy! Wanted to make this tonight but not sure if this dish would be too spicy or not. I love a kick but one of the persons eating is sensitive to spice.
Rasa Malaysia
It’s not really that spicy, you can cut down on the Sriracha if you don’t want too spicy.
Andy
Greetings from Penang! Made this recipe last night. Unbelievably delicious. Will certainly be making this often. So easy too!
Rasa Malaysia
Hi Andy, thanks for trying my recipe!! :)
Joycelyn
Wondering if you made extra marinade for your photo of chicken in dish as the small amount of liquid called for in recipe, not much more than 1/4 cup couldn’t possibly fill that dish as high as it looks.
Lovely sounding recipe though, like the ease of bringing it together and the fact I have everything on hand to make. I think I’ll follow my wonderment though and make extra marinade just in case.
Thanks
Rasa Malaysia
Hi Joycelyn, what you see is exactly per the recipe. I didn’t use more or less. Remember when you add chicken to the marinade, the moisture of the chicken comes out too.
DeAnn
I would like to know if you think this can be made in the crockpot. I know I would not get that nice, dark char on the outside but the flavor would still be the same.
Rasa Malaysia
Yes you can.