Good substitute for basic butter and salt, enjoyable any time of day.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 chicken thighs |
Ingredients
- ½ cup Sriracha chile sauce
- ¼ cup soy sauce
- ¼ cup mirin (Japanese sweet wine)
- ¼ cup lime juice
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar, or more to taste
- 1 tablespoon grated fresh ginger root
- 8 chicken thighs, or more to taste
- cooking spray
- 2 tablespoons chopped fresh cilantro
- 8 lime wedges
Instructions
- Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
- 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).
- For crunchier skin, increase heat to broil after brushing with reserved marinade and cook until skin browns, about 5 minutes.
- 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
| Calories | 220 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 1173 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
FABULOUS!!! This recipe is fabulous! It is so easy and it tastes so good I’ve made it twice in the last four days… Second time so my daughter could bring some back to school with her and that we could have some sliced chicken over salad.
I followed the recipe’s ingredient list but also added a couple smashed garlic cloves into the marinade. I used skinless, boneless thighs and grilled the meat rather than baked. I never did figure out why cilantro was listed as an ingredient since it wasn’t used…so don’t bother buying it. I’d make this again in a heartbeat!
I love sriracha but I can think of better uses for it. Sorry.
This is an interesting tasting recipe. I tasted the marinade after it simmered for a while and it tasted rather strange. Fortunately, the chicken came out tasting nothing like the cooked marinade…
I made this over the weekend and really liked the spice/sweetness of the dish. Definitely a keeper.
Used pinot grigio for the wine and white sugar because I had run out of brown. And still really enjoyed this recipe. I added an extra 3/4 tablespoon of sugar though. I didn’t have time to let it marinate for so long, so I put the chicken thighs in a baking dish, poured all the sauce in, let it marinate for 1/2 an hour & followed the same baking time as the recipe and just let it bake in the sauce. Turned out great. I will definitely make it again.
Great flavor. Marinated the chicken overnight and it was very tender, sweet and spicy. Paired with rice and roasted vegetables. Very easy and tasty meal. Thank you for sharing. Will definitely be in our dinner rotation.
Made this last night. Everyone really liked it. Used some honey in the marinade, as another reviewer suggested.
Loved it!
Tried this recipe tonight and it was delicious. I will definitely be making it again! It’s spicy, but the brown sugar and soy sauce cut the sriracha spiciest down a bit. I paired it with Spanish rice and it made for an awesome combo. Thank you for posting!
Super recipe! Good and simple. My hubby loved it. I did add some garlic.
Awesome recipe if you enjoy spicy food. Tried it last night for the first time and will definitely make it again! Was a little short on time so I only marinated the chicken about three hours before cooking, but is was full of flavor. Thanks for posting this recipe monica69, great job!
AWESOME!!!!!! Super spicy, a little sweet and a HUGE hit with my guys! I marinated mine for the full 24 hrs. My little guy suggested trying this with chicken wings, so I can’t wait to try it like that. I did remove the skin from the chicken thighs, just to make it a bit healthier, and that worked wonderfully. It took about 45 mins. total for the chicken to be done. Hubby wants me to make a jar of the sauce for him to take to work, lol, that’s how much he loved it! The recipe didn’t specify what to do with the limes and cilantro, so I just assumed to put them on before serving. I also drizzled mine w/ a bit of honey to cut the heat a bit (I like spicy, but not too spicy)…it was delicious w/ that addition. This is a definite keeper~YUM, YUM, YUM!!!!!!!! Thanks for sharing. 🙂