Honey Sriracha Chicken
Honey Sriracha Chicken Sheet Pan Dinner is the sweet-and-spicy sheet pan dinner that brings bold flavor to your table without the stress of a complicated recipe.
The sweet heat of honey and Sriracha, paired with tender chicken thighs and caramelized vegetables, makes this sheet pan meal both satisfying and simple.
It’s the kind of weeknight dinner that feels like a treat but takes less work than you’d expect.
Honey Sriracha Chicken Recipe Highlights
- One-pan meal for quick prep and easy cleanup
- Balanced sweet and spicy glaze that’s family-friendly
- Crispy, juicy chicken thighs with perfectly roasted veggies
- Make-ahead friendly for busy weeknights
- Beautiful presentation with minimal effort
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Bone-in, skin-on thighs stay extra juicy and develop a crisp, golden skin as they roast. Boneless thighs work too and cook a bit quicker.
VEGETABLES – Creamer potatoes, Brussels sprouts, carrots, and red onion roast beautifully together. Their natural sweetness balances the bold glaze, and cutting them to a similar size helps them cook evenly.
OLIVE OIL AND SESAME OIL – Olive oil coats the vegetables for roasting, while sesame oil adds a nutty finish that pairs well with the glaze.
HONEY – This brings smooth sweetness and helps the chicken caramelize in the oven, creating sticky, golden skin.
SRIRACHA – Adds warmth and a little kick. You can use more or less depending on your spice preference.
SOY SAUCE – Brings salty, savory depth and helps tie together the sweet and spicy elements in the glaze.
SPICES – Garlic powder adds a mellow bite, while smoked paprika brings warmth and a rich, smoky layer. A little salt and pepper round it all out.
GARNISHES – Sesame seeds add a light crunch, and fresh cilantro brightens everything with a cool, herbal pop.
How To Make Honey Sriracha Chicken
Please check the printable recipe card below for more detailed instructions.
- Whisk honey, Sriracha, soy sauce, sesame oil, garlic powder, salt, pepper, and half the paprika for the glaze.
- Toss vegetables with olive oil, salt, and pepper, then spread on one side of a baking sheet.
- Season chicken with salt, pepper, and remaining paprika, place on the sheet, and brush with glaze.
- Bake at 400º Fahrenheit for 35 to 40 minutes until chicken is cooked through and vegetables are browned.
Leftovers and Storage
STORE – Let the chicken and vegetables cool completely, then transfer the Honey Sriracha Chicken to airtight containers and refrigerate for up to 4 days. You can store them together or in separate containers, depending on how you plan to reheat.
FREEZE – Place the cooked chicken and vegetables in separate airtight containers or freezer bags. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
REHEAT – For the best texture, use the oven at 350º Fahrenheit for 10 to 15 minutes. The air fryer also works well at 350º for 5 to 8 minutes. If you’re short on time, the microwave takes 2 to 3 minutes on medium power.
MAKE AHEAD – Mix the glaze and prep the vegetables a day in advance. Store them separately in the fridge and assemble everything just before baking.
More Chicken Recipes
Serving Suggestions
BEET SALAD – The earthy sweetness of roasted or marinated beets brings color and a nice contrast to the bold flavors of the Honey Sriracha Chicken.
AIR FRYER GARLIC BREAD – Quick to make and full of flavor, this crisp garlic bread is perfect for soaking up any leftover glaze on the plate.
OATMEAL DINNER ROLLS – Soft and slightly sweet, these rolls add a cozy touch and pair well with the roasted vegetables.
Recipe Success Tips
DRY THE CHICKEN WELL – Patting the chicken thighs dry with paper towels helps the skin crisp up as it roasts. Moisture on the surface leads to steaming instead of browning.
DON’T CROWD THE PAN – Give the chicken and vegetables enough space so they roast instead of steaming. Use a large baking sheet and spread everything out in a single layer.
BRUSH ON EXTRA GLAZE – The more glaze you add, the more flavor you’ll get. Let it drip onto the veggies too—it caramelizes beautifully in the oven.
WATCH FOR BROWNING – If the chicken skin darkens too quickly, loosely cover it with foil during the last 10 minutes. This keeps it juicy while still letting the veggies roast.
CUT VEGETABLES EVENLY – Keep everything close in size so the vegetables cook at the same rate. Smaller pieces may burn before the chicken is done.
EXPERT TIP – The more glaze, the better the flavor. Let it drip onto the vegetables for extra caramelized bits.
Commonly Asked Questions
Can I Use Boneless Chicken Thighs Instead to make Honey Sriracha Chicken?
Yes, boneless thighs work great and cook faster. Start checking them at the 25-minute mark and make sure they reach 165º Fahrenheit internally.
Can I Use Different Vegetables?
Absolutely. Bell peppers, broccoli, or sweet potatoes are great swaps. Just cut them to similar sizes so everything roasts evenly.
How Spicy Is The Glaze?
It’s mildly spicy with a gentle heat from the Sriracha. If you prefer less spice, reduce it or use sweet chili sauce instead.
Even More Easy Chicken Dinner Recipes
Honey Sriracha Chicken
Ingredients
- 4 pieces chicken thighs bone-in, skin-on
- 24 ounce potatoes halved, creamer blend
- 16 ounce Brussels sprouts halved
- 1 medium carrot sliced
- ½ large red onion sliced into wedges
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon Sriracha adjust to taste
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 teaspoon smoked paprika divided
- Salt and pepper to taste
Garnish
- 1 tablespoon sesame seeds for garnish
- cilantro for garnish
Instructions
- Preheat your oven to 400° Fahrenheit and line a large baking sheet with parchment paper or foil for easier cleanup.
- In a small bowl, whisk together the honey, Sriracha, soy sauce, sesame oil, garlic powder, 1 teaspoon of the smoked paprika, salt, and pepper until smooth. Set the glaze aside.
- In a large bowl, combine the baby potatoes, halved Brussels sprouts, sliced carrots, and red onion wedges. Drizzle with olive oil, season with salt and pepper, and toss until the vegetables are evenly coated. Spread them in a single layer on one side of the prepared baking sheet.
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and the remaining 1 teaspoon of smoked paprika. Place the chicken on the other side of the baking sheet, skin-side up.
- Brush the chicken thighs generously with the honey Sriracha glaze, allowing some of the glaze to drizzle over the vegetables for added flavor.
- Roast in the oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165° Fahrenheit and the vegetables are tender and caramelized. If the chicken starts to brown too quickly, loosely tent it with foil during the final 10 minutes of baking.
- Remove from the oven and garnish the chicken and vegetables with sesame seeds and chopped fresh cilantro before serving.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.