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Honey and Sriracha Glazed Chicken Thighs

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Zach is a sucker for boneless, skinless chicken thighs, as am I. When they go on sale, forget about it. We stock up for decades. I feel like boneless, skinless chicken thighs are always second to chicken breast though. Personally, I think they have a ton more flavor and are wayyyyyy more delicious. I feel bad for them sometimes. =( Really, I do. But anyway, this isn’t a memoir about my love for chicken thighs. This recipe is delicious. There’s no way around it. It’s simple and quick and can be on your dinner table in less than an hour. The chicken is tossed in a delicious sauce of sriracha, honey, soy sauce and more, and is then baked to perfection in a nice hot oven. This recipe is perfect for a weeknight meal. Read ahead and learn why it’s 100% necessary that you line your baking dish!









…recommend that you line your baking vessel (whether it’s a cast iron skillet or a glass baking dish…whatever) with foil. You will be so sad if you don’t. Why do you ask? Well, closely imagine yourself scrubbing your dish for hours on end because it is soooo sticky from the soy sauce and honey that even the dishwasher can’t wipe it clean.

Yup, it’s that bad. Save yourself time, heartache and agony by LINING YOUR DISH.

Please, dear God, line your dish.

Beer Love:

Beer: Aspen Brewing Company’s Independence Pass Ale
Brewed By: Aspen Brewing Company
Style: American IPA
ABV: 7.0%
IBU: 62
Description: First things first, I seriously had to think about why I have never had a beer from Aspen Brewing Company after I have lived in Colorado now for over two years. I know. I should be ashamed of myself. Their beer is spectacular, and their IPA, Independence Pass Ale, is no different. This is a truly solid IPA, robust in citrus and floral notes. I love it for all of these reasons. I especially love it with this honey and sriracha chicken. IPAs go very well with spicy foods, and its bitterness really tones down the level of sweetness you get from the honey. It’s a great pairing and a great brew all together.









Other Recipes with Meat!
Easy Grilled Chicken Caprese


Pretzel-Crusted Chicken Tenders with Honey Mustard


Sweet and Spicy Asian-Style Chicken Wings


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

10 Responses

  1. Justine, this looks so delicious! My husband and I love boneless, skinless chicken thighs as well and I am always looking for new recipe and I can’t wait to try this one! Yum :)

  2. This looks SO good. Although I’m not a beer drinker, my boyfriend (also a Zach) is all about craft beers so I love that you give a pairing to the meal. We both love sriracha, so I think I will definitely have to make this for us sometime soon. Thanks for sharing! :)

  3. If I use chicken thigh with skin (I find skinless chicken too boring!), should I sear it before baking it? I’m new to cooking with chicken and meat so I thought it was worth asking!

    1. Hi Sylvia! Of course you can use chicken thigh with skin! There are few things greater in this world than chicken thigh skin! I would highly recommend searing it before hand. Just follow the instructions as is except sear the chicken before you pour the dressing over top. I would probably sear the chicken thighs in a separate skillet. You don’t want to sear them in the foil-lined skillet, although you don’t want to skip the foil-lined skillet all together (the sauce is VERY sticky). Just sear them up (salt and pepper first) then transfer them to the prepared skillet and then follow the rest of the directions from there. Good luck and I hope this helps!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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