Irresistible Honey Sriracha Glazed Chicken Thighs in 35 Minutes

There’s something magical about the sweet-spicy combo of honey sriracha glazed chicken thighs paired with crispy sweet potato wedges. It’s become my go-to weeknight dinner when I want something bold, comforting, and totally fuss-free. The first time I made it, my family practically licked their plates clean – and now it’s in our regular rotation. The crispy chicken skin, tender meat, and those caramelized sweet potatoes? Absolute perfection. Trust me, this dish is a crowd-pleaser that’s as easy as it is delicious.

Why You’ll Love These Honey Sriracha Glazed Chicken Thighs with Sweet Potato Wedges

This dish is a total winner for so many reasons:

• Quick prep: Just 15 minutes to get everything ready for the oven.
• Bold flavors: The sweet-spicy honey sriracha glaze is addictive, and the crispy chicken skin? Chef’s kiss.
• Perfectly balanced meal: You’ve got your protein and veggies all on one sheet pan.
• Crispy meets tender: Golden chicken thighs with juicy meat, plus those caramelized sweet potato wedges – it’s a texture dream.

Once you try these honey sriracha glazed chicken thighs, they’ll become your new weeknight obsession.

Ingredients for Honey Sriracha Glazed Chicken Thighs with Sweet Potato Wedges

Gathering these simple ingredients is half the battle – and trust me, every single one plays a crucial role in creating that perfect sweet-spicy balance. Here’s what you’ll need:

For the Chicken:

• 4 bone-in, skin-on chicken thighs (about 1½ lbs total) – that skin is CRUCIAL for crispiness
• 1 tbsp olive oil – my go-to for that perfect sear
• 1 tsp garlic powder – the flavor booster
• 1 tsp paprika – for that beautiful golden color
• Salt and freshly ground black pepper – don’t be shy!

For the Sweet Potatoes:

• 2 large sweet potatoes (about 1½ lbs), scrubbed and cut into 1-inch wedges – leave the skin on for extra nutrients
• 1 tbsp olive oil – helps them get nice and crispy
• Salt and pepper – simple but essential

For That Irresistible Glaze:

• ¼ cup honey (packed) – local honey if you can get it!
• 2 tbsp sriracha sauce – adjust up or down based on your heat tolerance
• 1 tbsp soy sauce – my secret umami booster

See? Nothing fancy – just honest ingredients that work beautifully together. Now let’s turn them into something amazing!

How to Make Honey Sriracha Glazed Chicken Thighs with Sweet Potato Wedges

Alright, let’s get cooking! This honey sriracha glazed chicken comes together beautifully when you follow these simple steps. I’ve made this dozens of times, and trust me – taking your time with each step makes ALL the difference.

Step 1: Prep the Sweet Potatoes

First things first – those glorious sweet potato wedges! Scrub them clean (no need to peel – the skin adds great texture) and cut them into 1-inch wedges. Here’s my trick: cut the potato in half lengthwise, then cut each half into 4-6 wedges depending on size.

Toss them with 1 tbsp olive oil, salt, and pepper directly on your baking sheet. Spread them out evenly in a single layer – overcrowding makes them steam instead of crisp up. This prep takes just minutes, but it sets the stage for perfect wedges.

Step 2: Sear the Chicken

Now for the star of our show! Heat your remaining olive oil in a heavy skillet over medium-high heat. While it warms up, pat those chicken thighs dry with paper towels (this helps them brown beautifully) and season generously with salt, pepper, garlic powder and paprika.

Place them skin-side down first – resist the urge to move them! Let them sear undisturbed for about 5 minutes until that skin turns golden brown and crispy. Flip carefully with tongs and cook just 2-3 minutes more. That quick sear locks in juices and creates incredible flavor.

Step 3: Make the Honey Sriracha Glaze

While the chicken sears, whisk together the glaze in a small bowl. Combine honey, sriracha, and soy sauce until smooth – I like to use a fork to really incorporate everything. Warning: this stuff smells amazing and you’ll be tempted to taste it!

The sauce will thicken slightly as it bakes, so don’t worry if it seems thin at first. Need more heat? Add an extra teaspoon of sriracha. My husband always insists I double the glaze – it’s that good!

Step 4: Bake and Finish

Time to bring everything together! Brush half the glaze over your seared chicken thighs, then arrange them among the sweet potatoes on the baking sheet.

Pop everything into your preheated 400°F oven for 20 minutes. About halfway through, I like to flip the potato wedges so they crisp evenly. After 20 minutes, brush the chicken with remaining glaze and bake 5 more minutes.

Pro tip: For extra crispy skin, switch to broil for the final 2 minutes (watch closely!). Your chicken is done when it reaches 165°F internally – those juices should run clear when pierced.

The aroma filling your kitchen right now? Pure magic. Just wait until you taste it!

Expert Tips for Perfect Honey Sriracha Glazed Chicken Thighs

After making this dish more times than I can count, I’ve learned a few secrets that take it from good to absolutely incredible:

• Thermometer is key: Chicken thighs are forgiving, but an instant-read thermometer guarantees perfect doneness (165°F at the thickest part).
• Adjust the heat: Start with less sriracha if you’re sensitive – you can always add more glaze later!
• Broiling caution: That final broil makes the skin extra crispy, but don’t walk away – it burns FAST.
• Pat dry: Always dry chicken thighs thoroughly before seasoning – moisture is the enemy of crispy skin.
• Glaze generously: Don’t skimp on that honey sriracha mixture – it caramelizes beautifully in the oven.

Follow these tips, and you’ll nail this recipe every single time!

Honey Sriracha Glazed Chicken Thighs Variations

While I’m obsessed with the classic honey sriracha glazed chicken thighs recipe, sometimes you’ve gotta mix things up based on what’s in your fridge or personal tastes. Here are my favorite twists that still deliver that killer sweet-spicy flavor:

• Veggie swap: Out of sweet potatoes? Try cauliflower florets – they soak up the glaze beautifully and roast up crispy. Brussels sprouts halves work surprisingly well too!
• Sweetener switch: No honey? Maple syrup makes an excellent substitute – just reduce it slightly (about 3 tbsp) since it’s thinner than honey. Agave nectar works in a pinch too.
• Heat adjustment: Not a spice fan? Cut the sriracha in half and add a teaspoon of Dijon mustard for tang. Love fire? Add a pinch of cayenne to the glaze!
• Chicken options: Bone-in breasts work if you prefer white meat (just add 5 minutes to bake time). Drumsticks are fantastic too – kids especially love them.

The beauty of these honey sriracha glazed chicken thighs is how adaptable they are. Once you’ve mastered the basic recipe, feel free to get creative with your own variations!

Serving Suggestions for Honey Sriracha Glazed Chicken Thighs

Oh, let me tell you how I love to serve these honey sriracha glazed chicken thighs! The beauty is they pair with so many sides, but here are my absolute favorites that make the meal complete:

• Steamed broccoli or green beans: That bright crunch cuts through the richness perfectly. I’ll often toss them with a squeeze of lime right before serving.
• Fresh cilantro garnish: A handful of chopped cilantro leaves adds such a fresh pop against the sticky glaze – plus it looks gorgeous!
• Cooling cucumber salad: Thinly sliced cukes with rice vinegar and sesame seeds balance the heat beautifully.
• Fluffy jasmine rice: For soaking up every last drop of that amazing glaze – my kids always ask for extra.

Honestly? Sometimes we just eat it straight from the pan with extra napkins. No judgment here! But when I’m feeling fancy, these pairings take it over the top.

Storing and Reheating Honey Sriracha Glazed Chicken Thighs

Listen, I know this honey sriracha glazed chicken is so delicious you’ll want to eat it all at once – but if by some miracle you have leftovers, here’s how to keep them tasting amazing:

First, let everything cool completely (no one likes a soggy container!). Store the chicken and sweet potatoes separately in airtight containers – this keeps everything at its best. They’ll last about 3 days in the fridge, though in my house they never make it past day two!

When you’re ready to enjoy them again, here’s my foolproof reheating method:

• Oven is best: 350°F for about 10-15 minutes until heated through. This keeps the chicken skin crispy and the sweet potatoes from getting mushy.
• Air fryer magic: 3-5 minutes at 375°F gives you that just-made crispiness in half the time.
• Microwave in a pinch: 30 second bursts, but honestly? The texture won’t be the same. Save this for emergencies!

Pro tip: If your glaze has thickened in the fridge, warm it briefly in the microwave (10 seconds) before brushing a fresh coat on the chicken as it reheats. Just like new!

Honey Sriracha Glazed Chicken Thighs Nutrition Facts

Here’s the nutritional breakdown per serving (2 chicken thighs + sweet potato wedges):

• Calories: 520
• Protein: 32g
• Carbohydrates: 52g
• Sugar: 24g
• Fat: 22g
• Saturated Fat: 5g
• Fiber: 6g
• Sodium: 720mg

Note: Nutritional estimates vary based on specific ingredients and portion sizes.

Common Questions About Honey Sriracha Glazed Chicken Thighs

I get asked about this recipe all the time! Here are quick answers to the most common questions:

• Can I use boneless thighs? Absolutely! Reduce bake time to 15 minutes (check for 165°F). They won’t be as juicy, but still delicious.
• How to reduce the heat? Start with 1 tbsp sriracha instead of 2. You can always add more later!
• Can I prep ahead? Yes! Make glaze 3 days ahead (store in fridge). Prep potatoes early, but wait to cut until cooking to prevent browning.
• Skin won’t crisp? Pat thighs dry thoroughly before searing, and don’t skip that initial skin-side-down sear. It’s crucial!
• Can I freeze leftovers? The chicken freezes well for 2 months (glaze may separate slightly). Sweet potatoes get mushy – best fresh.

Still have questions? Just ask – I’ve made every mistake so you don’t have to!

Rate This Recipe

Did you make these honey sriracha glazed chicken thighs? I’d love to hear how they turned out for you! Drop a star rating below and tell me – was the spice level just right? Did those sweet potatoes get perfectly crispy? Your feedback helps other home cooks know what to expect, plus it makes my day to see your kitchen successes. Can’t wait to hear your thoughts!

Print