Baked Honey-Sriracha Chicken with Cilantro
Tender chicken thighs coated in a sweet-spicy glaze and finished with fresh cilantro for vibrant, easy weeknight dinner. This american-inspired chicken (gluten-free) ready in about 50 minutes pairs boneless, skinless chicken thighs, honey, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp honey
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 2 cloves, minced garlic
- 1 tsp smoked paprika
- 1/4 cup, chopped cilantro
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp sriracha sauce, 1 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp smoked paprika until smooth.
- Step 3: Place chicken thighs in a single layer in a baking dish, then brush with 2 tbsp olive oil and pour the honey-sriracha mixture evenly over the top.
- Step 4: Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and sauce is bubbling and caramelized.
- Step 5: Remove from oven, sprinkle with 1/4 cup chopped cilantro, and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Honey-Sriracha Chicken with Cilantro take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Honey-Sriracha Chicken with Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in Baked Honey-Sriracha Chicken with Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Honey-Sriracha Chicken with Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Honey-Sriracha Chicken with Cilantro gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
