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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!
Garlic Sriracha Chicken Ingredients
- Chicken thighs
- White sesame
- Scallion
- Garlic
- Soy sauce
- Honey
- Sriracha
- Sugar
- Sesame oil
- Salt
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Garlic Sriracha Chicken
Step 1. Preheat the oven to 400°F (207°C). Rinse the chicken thighs with water and pat dry with paper towels.
Step 2. In a bowl, combine the chicken thighs with the marinade ingredients 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.
Step 3. 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.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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, combine the chicken thighs with the marinade ingredients 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.
Can you pot this in an instant pot? If so, how long?
Yes you can. Just pressure cook for 8 mins.
Can you marinade this ahead of time?
Yes you can!
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.
Hi Afra, that’s great that you tried my garlic Sriracha chicken recipe and love it.
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!
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. :)
Anyone tried grilling these thighs?
I have grilled these MANY times, they are amazing (the have never baked them), plan to have a good sturdy spatula, the tend to stick, but are SO GOOD!!
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?
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. :)
Great flavor, but I couldn’t get the chicken to brown like what is shown in the photo. Wonder what I did wrong?
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?
Since I am trying to minimize trips to the store, and I had some similar ingredients on hand, I subbed molasses for the sugar & honey, teriyaki for the soy sauce, and bone-in, skin-on thighs for the chicken. Marinaded 2 days & then grilled them over charcoal. Yummy! Thanks for the inspiration, the variations worked great!
Thanks Sherri.
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.
It’s not really that spicy, you can cut down on the Sriracha if you don’t want too spicy.
Greetings from Penang! Made this recipe last night. Unbelievably delicious. Will certainly be making this often. So easy too!
Hi Andy, thanks for trying my recipe!! :)
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
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.
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.
Yes you can.