Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes
Crispy honey-sriracha chicken thighs paired with caramelized sweet potatoes and a side of tangy cucumber salad. This asian-inspired chicken (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 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 lb bone-in chicken thighs
- 3 tbsp honey
- 2 tbsp sriracha sauce
- 1 tbsp low-sodium soy sauce
- 2 medium, peeled and cubed sweet potatoes
- 2 tbsp avocado oil
- 1/2 medium, thinly sliced cucumber
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Bake for 25 minutes until chicken reaches 165°F internally and sweet potatoes are fork-tender and golden at the edges.
- 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.
- Step 6: Brush remaining honey-sriracha glaze over chicken. Transfer chicken and sweet potatoes to a platter, top with cucumber salad, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes take to make?
Total time is about 35 minutes (10 min prep + 25 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 Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes?
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 Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes 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 Honey-Sriracha Glazed Chicken with Roasted Sweet Potatoes 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
