This Sriracha Baked Chicken is simple, vibrant, and full of rich flavor. Chicken thighs are coated with a spicy sriracha sauce, spices, and a handful of fresh cilantro. Pair the chicken with rice or quinoa; it’s fantastic for a healthy dinner. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Key Ingredients in the Roasted Sriracha Chicken
- Chicken thighs: Bone-in and skin on; they tend to do better in the oven as the meat stays moist and the skin crisps deliciously. Yes, this chicken recipe is all about the crispy skin!
- Vegetable oil
- Salt and pepper
For the marinade:
- Ginger: Fresh, peeled, and finely grated.
- Sriracha: Or any other hot sauce you like.
- Rice vinegar, soy sauce, brown sugar: The umami base of the marinade.
- Black pepper, fennel seeds, foriander seeds: The seeds are crushed to develop their aromatics.
For the garnish:
The garnish will brighten the dish and contrast the umami flavors of the chicken thighs.
- Limes wedges
- Fresh cilantro
Photo credit: © Eatwell101.com
How to make baked Sriracha Chicken
This recipe is similar to our Roasted Chicken Legs recipe, where we “reverse” marinate the seared chicken meat. The uncooked chicken meat from the bottom will soak up the spicy marinade while the seared skin-side keeps everything moist and flavorful when baking in the oven. Here are the basic steps:
- Sear chicken – Season, then brown chicken thighs skin-side down in hot oil until golden and crisp (about 12 min).
- Marinate – Mix marinade ingredients, coat chicken, and let sit 5–10 min.
- Bake & finish – Roast chicken skin-side up at 450°F (230°C) for 20–25 min, brushing with marinade midway. Rest, then garnish with cilantro and lime.
Check the detailed instructions in the recipe card below.
Pro-tips
- Use a mortar and pestle to crush the black pepper, fennel, and coriander seeds. If you don’t have one, you can use a few pulses in a small food processor.
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Baked Sriracha Chicken
by eatwell101
Yield: 3 servings
Prep Time: 15 min
Cook Time: 35 min
Baked Sriracha Chicken make for a simple & delicious dinner, ready in 40 minutes.
Ingredients
- 6 skin-on, bone-in chicken thighs
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt and pepper
For the marinade:
- 1 knob of ginger, peeled and finely grated
- 2 tablespoons vegetable oil
- 3 tablespoons Sriracha, or more to taste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 tablespoon brown sugar
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon crushed fennel seeds
- 1/2 teaspoon crushed coriander seeds
- 1 teaspoon kosher salt
For the garnish:
- 2 limes, cut into wedges
- 1 handful fresh cilantro, roughly chopped
Instructions
- Preheat your oven to 450°F (230°C), grill or broiler mode. Season chicken thighs with salt and pepper.
- Heat oil in a skillet over high heat until hot but not smoking. Arrange chicken thighs into the skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, until skin is golden brown, about 12 minutes. Be careful not to burn the chicken, otherwise it will taste bitter.
- Meanwhile, prepare the marinade: in a shallow dish or large bowl, combine all the ingredients for the sauce.
- Transfer chicken into the marinade and coat well on each side. Let sit for 5-10 minutes.
- Transfer chicken into a oven-proof skillet or a rimmed baking dish, skin side up, and cook in the bottom of the oven for 20-25 minutes on grill or broiler, until skin crisps and meat is cooked through. Rub the skin with a little of the remaining marinade after 15 minutes of cooking.
- Allow to rest covered for 5 minutes before serving, garnished with cilantro and lime wedges. Serve & enjoy!
Recipe Notes
- If you have remaining marinade left, cook it quickly under the broiler in a cast iron skillet or small baking pan, until slightly reduced. You can serve it along with chicken, it's delicious.
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