Sriracha Brown Sugar Chicken

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Sriracha brown sugar chicken is a quick and easy sweet and spicy baked chicken dinner in under 30 minutes.

Easy Baked Chicken dinners are a quick option we love and this recipe won’t disappoint you. For other easy, flavorful options you should also look at my Adobo Chicken or Baked Orange Chicken recipes. They’re so easy!

Sriracha Brown Sugar Chicken in PanSRIRACHA BROWN SUGAR CHICKEN

Super flavorful food doesn’t have to be difficult. This baked chicken recipe takes longer to bring the five ingredients to the counter than it takes to prep the recipe.

The flavors that come out of the oven? You’d never guess how easy the recipe is. This spicy baked chicken tastes like an authentic sweet and spicy Asian bbq sauce was labored over before being added to the chicken.

You don’t have to share the secret to how easy this recipe is if you don’t want to, but once you invite people over and serve them this chicken:

chicken thigh baked with brown sugar and sriracha sauce they are going to want to know how you made it.

As the chicken bakes in the oven it reduces the sauce into this beautiful thick glaze you’ll pour over Rainbow Roasted Vegetables or Chinese Steamed Rice.

If you want a non-spicy version of this recipe you can try any of my Brown Sugar Garlic recipes on the site (there are quite a few of them)! Some of them have bacon added to the mix for a salty sweet flavor combination.

In fact, my Brown Sugar Garlic Slow Cooker Chicken is one of the most popular recipes on the site!

In fact if you would like, you can even add bacon to this recipe and it would be delicious. I’d recommend using bone in thighs that you’ve removed the skin from so the bacon and the chicken have time to cook and crisp up.

You can make this dinner all summer long in fact, this recipe is so easy you can throw the ingredients into a ziplock bag the night before then just cook it off and serve it on a bun for bbq sandwiches or serve it like bbq chicken along side some summer side favorites.

What to serve with this easy summer dinner with?

Sweet and Spicy Baked Chicken in orange pan

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Recipe

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Sriracha Brown Sugar Chicken

5 from 8 votes
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

Sriracha brown sugar chicken is a quick and easy sweet and spicy baked chicken dinner in under 30 minutes.

Ingredients

  • 4 chicken thighs , boneless, skinless
  • 1/2 teaspoon garlic powder (or 2 cloves garlic - minced)
  • 1/2 cup light brown sugar , packed
  • 3 tablespoons Sriracha Sauce
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Pre-heat oven to 425 degrees.

  2. Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.

  3. Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add 1/2 cup water and whisk to loosen sauce, then pour over baked chicken).

Nutrition Information

Yield: 4 servings, Amount per serving: 242 calories, Calories: 242g, Carbohydrates: 27g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 948mg, Potassium: 327mg, Sugar: 27g, Vitamin A: 0.9g, Vitamin C: 8.8g, Calcium: 3.3g, Iron: 6.4g

All images and text © for Dinner, then Dessert.

Keyword: Sriracha Brown Sugar Chicken
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Brown Sugar Sriracha Chicken

Sriracha Brown Sugar Chicken is a quick and easy meal that needs only 5 ingredients and 1 one pan, with a touch of sweetness and a hot finish.
Sriracha Brown Sugar Chicken is a quick and easy meal that needs only 5 ingredients and 1 one pan, with a touch of sweetness and a hot finish.
Sriracha Brown Sugar Chicken is a quick and easy meal that needs only 5 ingredients and 1 one pan, with a touch of sweetness and a hot finish.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Chicken Recipes Main Course Main Dishes Meat & Seafood

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Comments

  1. This was my first recipe that I tried from your site. It was good and very easy to make – very spicy though! Served it with an Asian pasta salad and sweet n sour coleslaw.

  2. First of all, I’d lik to comment that all the entries that says “looks good” are not really reviews of the recipe.
    I made this and it was WAY TOO SPICY. I never even tasted the sweet. I will give it another shot using less Sriracha and will post a follow up.

    1. Feel free to adjust as everyone’s spice level is different. Glad you’re willing to give it another try.

  3. Hello Sabrina , You are an awesome chef. I made this with chicken breast and it is sooooooooooooooooooooooooooo good. All your recipes are over the top.
    Thank you for all that you do and freely sharing it.

    1. Yay!! I am so glad you enjoyed it! I have a soft spot in my heart for this recipe because it is one of those secretly easy recipes that tastes so unique and deep with flavor.

    2. This sounds yummy!
      I’d rather use skin on, bone in chicken tho. I really like crispy chicken skin, and I think the fat would add flavor to the sauce (I’m one of those “fat is my friend” cooks) and it seems like cooking it with the bone in adds flavor that you just don’t get without the bone.
      Of course I realize it wouldn’t cook in 30 minutes, but some things are worth waiting for, imho.
      Thanks for the recipe, tho. Can’t wait to try it!

    1. Agreed! I love this recipe, but I will cut the sriracha the next time I make it. I like heat, but not too much. ;-}

    1. Yes but you might need to adjust the cook time depending on the size of the breasts. They don’t have the fat content that thighs do and I wouldn’t want them to dry out. Enjoy!

    1. I’ve not tested it so I’m not sure. Using anything else will change the flavor so if you decide to try, I’d love to know how it turns out for you.

  4. I love how easy this recipe sounds! We love spicy food so can’t wait to try it! Great weeknight dinner!

  5. Made a big batch of this for meal prepped lunches for the week. It’s SO good! I just have it with a simple salad and I’m good to go. Thank you!