Garlic Sriracha Chicken

4.54 from 128 votes
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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.

Juicy Garlic Sriracha Chicken recipe.
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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.

oven baked Garlic Sriracha Chicken garnished with chopped scallion.

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.

How to marinate Honey Garlic Sriracha Chicken.

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

How many calories per serving?

This recipe is only 311 calories per serving.

Garlicky, spicy, sweet and savory Garlic Sriracha Chicken on a bowl of jasmine rice.

What To Serve With Garlic Sriracha Chicken

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.54 from 128 votes

Garlic Sriracha Chicken

Garlic Sriracha Chicken – the juiciest oven baked chicken recipe with a mouthwatering Garlic Sriracha marinade. So delicious!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
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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

Serving: 4people, Calories: 311kcal, Carbohydrates: 9.7g, Protein: 45g, Fat: 10.2g, Saturated Fat: 2.2g, Cholesterol: 191mg, Sodium: 791mg, Fiber: 0.2g, Sugar: 7.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





64 Comments

  1. Pam says:

    Can you pot this in an instant pot? If so, how long?

    1. Rasa Malaysia says:

      Yes you can. Just pressure cook for 8 mins.

  2. Kristina says:

    Can you marinade this ahead of time?

    1. Rasa Malaysia says:

      Yes you can!

  3. afra says:

    5 stars
    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.

    1. Rasa Malaysia says:

      Hi Afra, that’s great that you tried my garlic Sriracha chicken recipe and love it.

  4. Crissy says:

    5 stars
    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!

    1. Rasa Malaysia says:

      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. :)

      1. Lisa says:

        Anyone tried grilling these thighs?

        1. Jill says:

          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!!

  5. Heidi Landers says:

    I am doubtful that ยฝ 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?

    1. Rasa Malaysia says:

      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. :)

  6. Lisa says:

    3 stars
    Great flavor, but I couldn’t get the chicken to brown like what is shown in the photo. Wonder what I did wrong?

    1. Rasa Malaysia says:

      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?

      1. SHERRI COUGHLIN says:

        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!

        1. Rasa Malaysia says:

          Thanks Sherri.

  7. Jaylyn says:

    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.

    1. Rasa Malaysia says:

      It’s not really that spicy, you can cut down on the Sriracha if you don’t want too spicy.

  8. Andy says:

    5 stars
    Greetings from Penang! Made this recipe last night. Unbelievably delicious. Will certainly be making this often. So easy too!

    1. Rasa Malaysia says:

      Hi Andy, thanks for trying my recipe!! :)

  9. Joycelyn says:

    4 stars
    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

    1. Rasa Malaysia says:

      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.

  10. DeAnn says:

    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.

    1. Rasa Malaysia says:

      Yes you can.