Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These awesome roasted chicken thighs are both sweet and spicy!

Recipe Summary

cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
15 mins
Servings:
8
Yield:
8 chicken thighs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.

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  • Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.

  • Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.

  • Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.

  • Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.

  • Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Cook's Note:

For crunchier skin, increase heat to broil after brushing with reserved marinade and cook until skin browns, about 5 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

220 calories; protein 19.9g; carbohydrates 7.4g; fat 11g; cholesterol 77.9mg; sodium 1172.7mg. Full Nutrition
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