Oven-Baked Sriracha Chicken

It seems sriracha sauce is everywhere these days.  I was excited to find a baked chicken recipe using sriracha, but based on my preference, wanted to use chicken breast instead of drumsticks and thighs.  Of course when cooking with leaner, boneless/skinless cuts, such as chicken breast, modifications are required in order to achieve tender and juicy meat.  Well, the first time I made this with chicken breast, I intentionally did not adjust for this to see what would happen and guess what…it was dry!  But the flavor was amazing, so I knew it was worth further experimentation.  With a few simple tweaks, the result was exactly what I was hoping for ~ moist and tender, spicy sriracha chicken breast baked in the oven.  Keep in mind, the sriracha sauce has some heat, so adjust the amount accordingly.  We enjoyed this with edamame brown rice.

Oven-Baked Sriracha Chicken
 
Serves: 4 servings
Ingredients
  • 1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
  • ¼ cup hoisin sauce
  • 1 tablespoon fresh ginger, minced (or grated)
  • 2-3 garlic cloves, minced (or grated)
  • Pinch salt
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sriracha sauce (adjust to taste)
  • ¼ teaspoon Chinese five star seasoning
  • 4 4-ounce boneless, skinless chicken breast
  • 1 tablespoon toasted sesame seeds (for serving)
Instructions
  1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
  3. Working with once piece at a time, place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken.
  4. Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.
Notes
Make ahead tip: Prepare chicken and sauce per the above and refrigerate until ready. Take chicken out of the refrigerator and then preheat the oven. Bake as usual.

Adapted from Eating Well

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Comments

  1. This looks like a tasty dish. I usually only use sriracha in stir fry, but I love the idea of baking the chicken.

  2. This looks so yummy! I’m a total wuss when it comes to heat though, so I’m sure I would have to adjust the sriracha :)

  3. Yum – sounds great!

  4. I’m a HUGE sriracha fan. This looks delicious. Moist and tender chicken breast sounds perfect to me!

  5. This looks and sounds delicious. Cannot wait to try it.

    Great photos too!

  6. We love Sriracha, this looks perfect to me!

  7. I love Sriracha…this sounds fantastic!

  8. This looks amazing. I love Sriracha, so I will adjust it up.

  9. Gotta try this!

  10. This looks utterly fantastic – I love the color of the chicken! And I am *always* up for sriracha!

  11. That looks incredibly tasty. Using siriracha in the marinade is lovely idea.

  12. I love hot Sriracha sauce….just my thing…the chicken looks yum :-)

  13. Awesome flavor blend, love the taste of sriracha and lime juice. Definitely one well worth trying-yum! Tasty pictures here too. Great post!

  14. Spicy, and incredible! I can’t wait to give this a try!

  15. I am so going to make this recipe and soon. It looks fantastic and I love sriracha sauce all on its own.

  16. So beautiful and spicy! I love this flavor combo :)

  17. this looks like a super tasty recipe for chicken! thanks for sharing!

  18. I love sriracha, but I love even more on how you use it in baked chicken!

  19. Anonymous says:

    I would like to make these as little bite sized pieces. How long do you think they should be in the oven if cut up a bit smaller?

  20. This sounds amazing and is on my list to try. There is no condiment I love more than Sriracha!

    I nominated your blog for The Versatile Blogger Award. Check it out:
    http://becomingpigzilla.com/2012/04/13/the-versitile-blogger-award/

  21. I’m like you and love the chicken breasts, but my husband is a leg fan, so I’ll try this both ways. Sounds terrific!

  22. Anonymous says:

    Flavors were great but disappointed that it didn’t look anything like photo.

    • I’m glad you enjoyed it. I’d love to help, but without more info, I can’t tell you why it didn’t look like the photo. I followed the recipe exactly it turned out for me as pictured. Please comment or email me if you have questions!

      • Alida,

        The recipe is excellent. I truly enjoyed it but I agree with this comment. It did not come out like the picture. I’m just curious how you got it like the picture because I also followed the directions. The sauce did not brown like the picture did but it came out more like a light brown. I dipped the chicken in the sauce and poured the extra on top. I did not allow time for the Chicken to marinate in the sauce. Any suggestions?

  23. Anonymous says:

    I can’t begin to tell you how absolutely delicious this recipe was! I came across it after googling “Oven baked sriracha chicken recipes.” It was perfect. I love your website and can’t wait to try more of your recipes.

  24. Ned Meyers says:

    This is an excellent recipe. The one change I make is to let the chicken marinate in the sauce in the fridge in a covered stainless steel bowl for two days. It changes the favors radically making it much better.

  25. Danielle says:

    I made this last night and it was STUPENDOUS! I’m having guests over and will make it again tomorrow. :-D

Trackbacks

  1. […] find a balsamic chicken recipe for a while and decided to take matters into my own hands, using my Oven-Baked Sriracha Chicken dish as reference.  What I like about this recipe is that flavors are very complementary and […]

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