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Garlic Sriracha Chicken - the juiciest oven baked chicken recipe with a mouthwatering Garlic Sriracha marinade. This recipe takes only 10 minutes active time. A healthy and family-friendly chicken dinner.
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!
Frequently Asked Questions
This recipe is only 311 calories per serving.
What To Serve With Garlic Sriracha Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Chicken Recipes You Might Like
- Soy-glazed Chicken
- Ginger Garlic Baked Chicken
- Hoisin Sriracha Chicken
- Honey Turmeric Chicken
- Thai Baked Chicken Drumsticks
Garlic Sriracha Chicken
Ingredients
- 2 lbs (1kg) skinless and boneless chicken thighs
- 1/4 teaspoon white sesame
- 1 tablespoon scallion, chopped
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 and pat dry with paper towels. In a bowl, mix all the ingredients for the marinade and 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 it from burning.
- Bake the chicken for 20 minutes, or until cooked through. Remove the foil, spoon the drippings over the chicken, and broil it for 1 minute to char the surface. Remove from heat, slice into pieces, garnish with white sesame seeds and scallions, and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken had good flavor. I would not use parchment paper next time. It burned to the cookie sheet. We liked the sauce so I would make more sauce to add to the thin spaghetti we had with it. I marinated it for an hour using white chicken breast.
Hi Deb, use a lower oven rack. it will reduce the likelihood of the parchment paper from burning.
this was so easy to make! I let it marinade for 3-4 hours. The garlic and spice are great. I would make this again in a heart beat. I served it with forbidden rice, shitake mushrooms and some coconut milk collard greens.
Awesome!
Can I make this in a slow cooker?
Yes!
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!
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
Making this tonight. Might grill chicken instead, just made the marinade about 30 mins ago and put it in a ziplock gallon bag in fridge.
I’ll pour the extra marinade in a saucepan and thicken with cornstarch while the chicken cooks. I added a bit of fresh grated ginger but not bery much bc i find myself easily overpowered by ginger.
And FYI, chili garlic sauce is way better than sriacha. It tastes much fresher and has a MUCH better flavor. We basically never use sriracha anymore bc there’s no point. I used chili garlic in place of sriacha and did not add minced garlic to the marinade. I also omitted the extra sugar and only used honey. Also made 1.5x the marinade just so i’d have leftover sauce to thicken up.
Sounds yummy!
Hi! I’m making this tonight, can I let the chicken marinate for more than 15 minutes? Thanks!
Yes.
Would chicken breasts work?
Yes.
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!
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!
Same, brown water instead of sauce. If I remake, I will try cooking uncovered at 375 instead
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!