Perfectly sweet and spicy, this garlic sriracha chicken will excite your taste buds! Marinated in garlic, soy sauce, honey, and sriracha, your chicken breasts will crisp to perfection in the oven.
Sriracha is a deceptively versatile ingredient, so any time I get the chance to try it in a new dish, I jump at it! Since it blends so nicely with sweeter flavors, pairing it with tons of garlic and honey has become popular as a dipping sauce, as well as dressings. Here, we add in the salty umami of soy sauce for a marinade that you’ll want to try on everything!
What will I need to make this garlic sriracha chicken?
This recipe is fairly simple, using pantry items that you likely have! In the marinade we use sugar, salt, sesame oil, and lots of garlic! Each batch calls for a pound of chicken breast, which we want to be boneless and skinless. Along with white sesame and scallion to taste, that’s all you need for this crowd-pleasing main dish.
When it comes to kitchen tools, you need very little! You only need a large bowl, your measuring spoons, and a baking sheet lined with parchment paper. We will want to make sure we save the drippings for this dish, so making sure it has a solid lip around the edge is best.
This dish takes about an hour from start to finish, which means it’s a perfect weeknight meal. It is really easy to prep ahead as well, leaving it in the refrigerator to marinate until you’re ready for it.
How to make Garlic Sriracha Chicken
- Preheat your oven to 400 degrees
- In a large bowl, add your marinade ingredients together and combine until smooth.
- Add chicken to the marinade bowl and cover. Alternatively, you can place in a gallon sized ziplock bag. Make sure the chicken stays submerged for at least 15 minutes.
Tip* If you want to make this ahead of time, you could pause here, leaving the marinated chicken in the refrigerator overnight or until you are ready to bake it. Note that this should not be left for more than two days.
- After the 15 minutes is up, transfer chicken thighs to a glass baking dish and cover with foil
- Bake for 20 minutes, or until cooked through. Remove the aluminum foil, and spoon the drippings over the top of the chicken.
- Broil the chicken for 1 minute – enough to char the top
- Remove from the oven and slice.
- Drizzle more sauce on top, garnish with white sesame and scallion.
Recipe
Garlic Sriracha Chicken
Ingredients
- 1 lb chicken breast
- Sesame seeds
- Scallions
- MARINADE:
- 3 cloves garlic minced
- 2 ½ tablespoons soy sauce
- 1 ½ tablespoons honey
- 3 teaspoons sriracha
- 1 teaspoon sugar Or sweetener of choice
- 1 teaspoon sesame oil
- 1 pinch salt
Instructions
- Preheat the oven to 400F.
- Combine the chicken thighs with the Marinade and marinate for 15 minutes refridgerated
- Transfer the chicken and sauce to a glass baking dish and cover with aluminum foil.
- 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, and let sit for 5 mins.
- Slice chicken, drizzle sauce on top, garnish with sesame seeds and scallions and serve
Nutrition
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Serving and Substitutions
These are some of my favorite serving styles and substitutions for this Garlic Sriracha Chicken
- Chicken thighs can be used in place of breasts, but cooking time will vary.
- This marinade is awesome with tofu or tempeh as well, pan fried or baked for only a few minutes on each side.
- Serving with rice or shirataki noodles is not just a great dinner but makes for awesome cold leftovers!
- Roasted brussels sprouts or asparagus are perfect side dishes for this. In fact, you may want to pull out a few tablespoons of the marinade before you add the chicken, tossing the veggies in them before they’re cooked.
- The thigh meat can be sliced and used in a sandwich or a chicken salad with cabbage, carrots, and edamame.
- Rice Malt Syrup is a sugar-free replacement for honey. It is great for this recipe as it cooks down almost exactly the same way.
Make Ahead and Meal Prep Ideas
If you love to meal prep, or to at least have a quick dinner ready to go, this is a great one! All you have to do is pour the marinade into a zipper-top bag of some kind, and drop the chicken in. After you seal it, shake the bag around a bit to coat everything. You can pop this in the freezer for up to nine months! It’s a great way to cash in on some great sales at the grocery store.
Whenever I put a recipe in the freezer like this, I like to write the baking instructions on the outside of the bag, or on a sticky note I tape to it. This makes it so much faster when I am ready to cook, and someone else in the family can do it without needing my help!
Meet Jennifer
Welcome to my kitchen! Nothing to see here, just me fumbling around trying to make delicious meals while incorporating “all the things” to improve my health. Join me!