甜和辣烤sriracha鸡uses sweetener for the Sriracha-flavored glaze, and everyone who likes Sriracha will love this recipe! And baked Sriracha chicken is such a fun idea for a low-carb meal.


甜和辣烤sriracha鸡close-up photo

This recipe for甜和辣烤sriracha鸡是我和我的侄女合作的人卡拉, and it took us a few tries to get just the right combination of ingredients to make the sweet-spicy glaze to brush on the chicken. Along the way we discovered that it doesn’t really take much sauce brushed on chicken to add amazing flavor, and the sauce sticks to the chicken much better if you simmer it to thicken and concentrate the flavor while the chicken does a quick 20 minutes in the oven.

我也很擅长使用我的kitchen shearsto trim the bone-in chicken thighs and cut away the pocket of fat that thighs have on the underneath side; highly recommend that method or keep a bit more fat if you prefer. I like to carefully trim the fat away, and thighs stay much more moist than breasts do in a recipe for baked chicken.

And chicken thighs can be such a bargain! My local store had them on sale for $.88 a pound when I was experimenting with this recipe. Of course, quite a bit of skin and trimmings were discarded (but I don’t really mind because I freeze those chicken scraps and use them for自制鸡汤.)

卡拉and I were both surprised when her can-be-picky son Cooper gobbled up the leftovers from one of the times we tested these, and if you’re looking for an easy, inexpensive, and delicious baked chicken dinner this might be a hit at your house as well. UseOven Dinners找到更多的食谱。

甜和辣烤sriracha鸡process shots collage

How to Make Sweet and Spicy Baked Sriracha Chicken:

(Scroll down for complete printable recipe including nutritional information.)

  1. 将酱油或混合在一起不含麸质Soy Sauce(附属链接),米醋,甜味剂,大蒜puree, sesame oil, andSriracha Sauce(affiliate link) and simmer over very low heat to reduce.
  2. 从骨头上取下皮肤鸡肉大腿,井修剪大腿,并在背面切出脂肪的口袋。
  3. 把大腿上面放在上面(在你拆除之前最多的侧面)在一个小烤盘中,用盐和胡椒瓶,烘烤15分钟。
  4. Turn off heat on the sauce when it’s reduced to 1/4 cup.
  5. Remove thighs from the oven after 15 minutes and turn them over, top side down.
  6. Brush the bottom of the thighs with half the reduced sauce and put back in the oven to bake 15 minutes more.
  7. 15分钟后,再次拿出盘子,然后将大腿皮肤朝上。
  8. 用剩余的酱汁刷15分钟,或者直到鸡肉通过煮熟而且很好地褐色。
  9. Serve hot.


更多Tasty Ideas with Baked Chicken:

Baked Pesto Chicken〜Kalyn的厨房
柠檬百里香鸡大腿~ The Kitchn
腌制 - 全天希腊柠檬鸡〜Kalyn的厨房
Simple Roasted Chicken〜给食谱

甜和辣烤sriracha鸡close-up photo


4 servings
准备时间 10 minutes
Cook Time 40minutes
总时间 50 minutes

甜和辣烤sriracha鸡uses baked chicken thighs with a slightly-sweet and spicy Sriracha-flavored glaze.


  • 9 bone-in, skinless chicken thighs, well trimmed
  • salt and fresh ground black pepper for seasoning chicken
  • 3吨酱油(见笔记)
  • 2 T rice vinegar (see notes)
  • 2 T sweetener of your choice
  • 1茶匙。从罐子里剁碎的大蒜或大蒜酱
  • 2 tsp. sesame oil
  • 1 T Sriracha Sauce (or more if you really want it spicy)


  1. 预热烤箱到400f / 200c。
  2. Combine the soy sauce, rice vinegar, sweetener, garlic, sesame oil, andSriracha Sauce(affiliate link) in a small sauce pan and start to cook over the lowest-possible heat to simmer and reduce the sauce.
  3. Remove the skin from the chicken and then use a sharp knife or kitchen shears to trim the chicken, cutting away visible fat (as much as desired) and cutting out the pocket of fat on the back side of each thigh. (I freeze those chicken scraps and use them for自制鸡汤.)
  4. 把鸡顶边(侧的金属氧化物半导体t skin) in a small baking dish that you’ve sprayed with non-stick spray or olive oil, season with a little salt and fresh-ground black pepper, and bake the chicken for 15 minutes while the sauce reduces.
  5. 一旦减少到1/4杯,就将酱油从热量中移除。
  6. After 15 minutes remove chicken from the oven and turn top-side down in the dish.
  7. Brush the chicken with half the sauce and bake 15 minutes more. Then remove chicken from the oven again, turn so it’s skin-side up, and brush with the remaining sauce.
  8. Bake 10 minutes more, or until the chicken is done and the top is nicely browned.
  9. Serve hot.


Sriracha Sauceis one of my favorite ingredients to add some spice and that post will give you lots more ideas for using it! If you use不含麸质Soy Sauce(联盟链接)这是一种无麸质菜。不要使用含有糖的经验丰富的米醋。有许多好的甜味剂,但我用Golden Monkfruit Sweetener(附属链接)为此配方。







Amount Per Serving: 卡路里:498. 总脂肪:25G. Saturated Fat:7G Unsaturated Fat:17G. Cholesterol:32.7mg Carbohydrates:3G Fiber:0G. Sugar:1G Protein:67g


If you make this recipe I'd love to hear how it turns out.Leave a star ratingor share on social media with the hashtag#kalynskitchen., thanks!


Find More Recipes Like This One:
利用thewilliamhill威廉希尔 photo index pages to find more recipes suitable for a specific eating plan. You might also like to在Pinterest上关注Kalyn的厨房to see all the good recipes I’m sharing there.


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  1. 我上周做了这个,我刚刚要求我刚刚请求我又来了!准备工作15分钟,超级美味。现在,如果我能让他们吃更多的蔬菜......

  2. Could it be any kind of vinegar? I have apple cider vinegar, red wine vinegar and white wine vinegar. Hate to go buy another kind.

  3. I love your recipes but what does ‘t’ stand for in the measurement of the ingredients ?

  4. Your instructions say to remove the skin.then it talks about skin side up..and skin see down.
    I thought the skin was off??

  5. 我是一个巨大的鸡腿扇。我同意,如果你修剪它们,它们可以低脂肪和健康。它们也比乳房更多的味道。我喜欢釉料中成分的组合。这个食谱听起来像一个真正的赢家!感谢分享。

  6. 你有我在SRiracha。迫不及待地想尝试这个食谱!