Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy honey-sriracha chicken thighs paired with caramelized sweet potatoes and a side of tangy cucumber salad. This Asian-inspired chicken recipe (gluten-free), ready in about 35 minutes, pairs bone-in chicken thighs, honey, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 1 lb bone-in chicken thighs skin-side up on a parchment-lined baking sheet. Rub with 2 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp sriracha sauce, and 1 tbsp soy sauce. Brush half of the mixture over chicken thighs.
  3. Step 3: Toss 2 medium cubed sweet potatoes with 1 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange around chicken on the sheet pan.
  4. Step 4: Bake for 25 minutes until chicken reaches 165°F internally and sweet potatoes are fork-tender and golden at the edges.
  5. Step 5: While baking, combine 1/2 medium sliced cucumber, 1 tbsp rice vinegar, and 1 tsp sesame seeds in a bowl. Let sit for 5 minutes to marinate.
  6. Step 6: Brush remaining honey-sriracha glaze over chicken. Transfer chicken and sweet potatoes to a platter, top with cucumber salad, and serve immediately.

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