Sriracha Brown Sugar Chicken is a quick, sweet, and spicy baked dinner that’s ready in just 30 minutes with pantry ingredients. Try it today!
Chicken dinners are a quick option we love and this recipe won’t disappoint you. For other simple, flavorful options you should also look at my Adobo Chicken or Nashville Hot Chicken recipes.
Why You’ll Love This Chicken?
- Made with just 5 ingredients right from your panty.
- Sweet and spicy flavor combinations have authentic Asian BBQ flavor.
Sabrina’s Sriracha Brown Sugar Chicken Recipe
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 this recipe was so easy. This spicy baked chicken tastes like an authentic sweet and spicy Asian BBQ sauce was labored over before being added to the chicken.
Recipe Card
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
- Preheat oven to 425 degrees.
- Mix chicken thighs, garlic powder, light brown sugar, Sriracha sauce, salt, and pepper in a large bowl.
- Place the chicken in an oven-safe dish, pouring the remaining sauce over it.
- Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add ½ cup water and whisk to loosen sauce, then pour over baked chicken).
Nutrition
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Sabrina’s Tip
As the chicken bakes in the oven it reduces the sauce into this beautiful thick glaze you’ll want to pour over your sides as well. I like broiling the chicken for the last few minutes to caramelize the sauce. It gives it a delicious, sticky finish!
Table of contents
About this Recipe
This chicken comes together in just 30 minutes making it a great menu option for busy weeknights. Most of the ingredients are probably already sitting in your pantry right now! For an even easier way to serve this chicken, try my Slow Cooker Brown Sugar Sriracha Chicken. Set it up in the morning and by the time you are off of work, you have a delicious meal ready to go!
Serving Ideas
You can make this dinner all summer long in fact, this recipe is so easy you can marinate the chicken 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 like Cole Slaw, Southern Baked Beans and Easy Macaroni Salad.
How to Store
- Serve: You can keep chicken at room temperature for up to 2 hours.
- Store: Place cooled chicken in an airtight container and refrigerate up to 4 days. Reheat in the oven on low heat, with sauce, for best taste and to keep chicken from drying out.
- Freeze: Once cooled, store chicken in a sealed container and freeze up to 3 months. Thaw overnight before reheating in the oven.
Variations
- Spice: If you want a non-spicy version of this recipe you can try any of my Brown Sugar Garlic.
- Bacon: 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.
Related Recipes
More Delicious Chicken Recipes
These photos were in a previous version of this post
Help for tonight? Hi Sabrina, I am making this tonight, I put the chicken thighs in a ziplock bag with the mixture and they are in the fridge right now (is that okay)? and the mixture was more like a liquid paste (kind of thick, but spreadable) – does this seem right? YOu said after I bake the chicken, if it seems thick, add water – would it be okay to add the water before I put the chicken in the oven or definitely wait until I take it out? I hope you read this before I start dinner. Thanks for this recipe and thankd for all of your recipes!!
I hope you still ended up making this despite me answering a day late. Follow the instructions as written, and don’t add the water until after the chicken has baked.
This was fantastic and really easy and cheap to put together! May cut down on the sriracha next time but this was amazing. Thanks!
Excellent!!! I was surprised how delicious this was with so few ingredients! I made some white rice and it wad just right to pick up all the flavorful sauce. You have “hit it out of the park” again. I so enjoy your site!
John
I love this so much the sweet spicy mix is to die for I couldn’t stop eating this and chicken thighs are my favorite type of chicken. I added some soy sauce to the brown sugar mix and I’m glad I did I feel like it all came together amazing. Favorite website for recipes right now. Your bacon brown sugar wrapper tenders are so far my fav recipe in the world rn with ranch dip ??
So glad you’re loving the recipes so much!
muy buena, me gusta lo agridulce y cuasi picoso.
Quite tasty! I used a bit less of the brown sugar and full amount of siracha sauce. My family loved it! I’m making the sauce this evening for grilled chicken wings per my 14 year old son’s request!
That sounds really yummy!
this recipe is delicious and so easy to make! Love it!
Hi! I’ve used this with chicken… AWESOME! Can I used the same with baked salmon? I know the time would be different, but would you adjust anything with the recipe?
Sounds amazing for salmon!
i loved this. added a little worstershire the first time then cut the sugar in half and used a jalapeño peach jam in place the second. anyone who says “too spicy” is nuts! it’s simple and great and CHEAP! i served with jasmine rice and roasted veggies. husband LOVES it.
You totally made my day! I’m so glad you made it and then came back to tell me about it! I look forward to seeing you around the site!
I made this recipe, and we loved it. I changed it a bit: 3/4 cup of the brn. sugar and only
1 – tsp of Sriracha sauce. I also added 2 – Tbl. butter to sauce, and 1/4 – cup water. This
was delicious !! Served it with rice.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
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.
Thank you so much for taking the time to come back and let me know. So glad you enjoyed the dish!
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.
Feel free to adjust as everyone’s spice level is different. Glad you’re willing to give it another try.
Not only a meal that can be thrown together in no time then left to cook itself but the taste was divine.
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.
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.
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!
Enjoy!
This was delicious – made exactly per recipe! Loved it — must love heat though – very spicy 😉
Agreed! I love this recipe, but I will cut the sriracha the next time I make it. I like heat, but not too much. ;-}
Would this work with boneless chicken breasts?
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!
I don’t have siracha could I substitute franks hot sauce if yes the same amount
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.
Ohhh sweet and spicy! This is so my kind of dinner!!
Thanks, Lisa!
Wow!! Amazing flavors in this recipe, loved it!
Love love love this, I will make this with tofu this evening. Thanks for sharing.
You’re welcome, Sophie!
I love how easy this recipe sounds! We love spicy food so can’t wait to try it! Great weeknight dinner!
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!
Yay!! Thanks for coming back to let me know, Ivana.
Hi, this looks delish! All I have on hand is boneless, skinless chicken thighs. Will this not work?
Oooh I love that spicy-sweet combo!
Thanks!
Sriracha and brown sugar sounds like such an interesting combo and the chicken looks delicious!
I miss the old version of this recipe! Still love the flavors, but I prefer the bone-in, crispy skin chicken thighs.
Sweet and savory…hot and sweet…those are great combos. Great looking recipe!
My family will for sure enjoy this chicken dinner!
This chicken looks crazy delicious! So full of flavor!
Agreed!
The sweet with the spicy on this chicken sounds amazing! What a great dinner!
What a great combination of heat and sweet!
Love sriracha and not in a hipster way! It has a great pepper flavor and not too hot! Can’t wait to try this chicken with the sweet and spicy!!
I love sriracha too!
Chicken thighs are my absolute favorite cut of chicken, and I love the sriracha, brown sugar flavoring on this one! Definitely trying soon!
Sounds so good. Thank you.