Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.
I found this Hoisin sriracha chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM! This delicious dish only takes about 25 minutes to cook!
Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs. Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD!
Scroll Down for A Printable Recipe Card At the Bottom Of The Page
How To Make Hoisin Sriracha Chicken
Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. Usually I remove the skin from chicken, but found that for this particular recipe, the skin crisps up nicely and really added to the flavor!
If you are using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!
Make Marinade For The Chicken
The Hoisin sriracha marinade is mixed up, and chicken is covered with the sauce. Let the chicken marinade in the sauce for at least 15 minutes. TIP: Short on time at the end of the day? Mix up the marinade ahead of time. Let hoisin sriracha chicken marinate all day, to make it easier and quicker to prepare this dish at dinner time!
If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!
Cooking Hoisin Sriracha Chicken
Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove the chicken from the from marinade, and let the excess drain off. NOTE: MAKE SURE TO SAVE THE MARINADE!
Add the marinated Hoisin sriracha chicken thighs to the hot skillet, with the skin side facing DOWN. Cook the chicken on both sides, making sure the skin side gets browned very well.
Add Reserved Marinade To the Skillet
Once both sides of the hoisin sriracha chicken have browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon this sauce over the chicken thighs, and continue to cook. As the hoisin sriracha chicken cooks, the sauce will slightly reduce in volume and thicken up a bit.
Cook hoisin sriracha chicken until fully cooked through or reaches an internal temp. of 165° F. If using bone-in thighs, the cooking time will be approximately 25 minutes total. The time is slightly less if you’re using boneless thighs. Occasionally spoon some of the sauce over each piece of chicken during the cooking process.
Serve The Hoisin Sriracha Chicken
Once chicken is done, remove the pan from the heat. Transfer the chicken to individual serving dishes. Sprinkle each piece of chicken with white sesame seeds, to garnish.
Serve immediately while hot, and enjoy the wonderful Asian-inspired flavors of this Hoisin Sriracha Chicken! We enjoy it with steamed brown rice and veggies on the side. YUM!
I really hope you will consider making Hoisin Sriracha Chicken. The dish was easy to make and was REALLY tasty! I’ve added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan.
We really did enjoy this meal! Hope you and your family do, too! Have a wonderful day.
Looking For More CHICKEN Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes you might enjoy, including:
- Chicken Thigh Osso Bucco
- Crunchy Buttermilk Fried Chicken
- Teriyaki Chicken
- Creamy Mushroom Chicken Thighs
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Recipe Source: http://rasamalaysia.com/hoisin-sriracha-chicken/
- 4 large chicken thighs , with bone in and skin on (optional-see note)
- 1½ Tablespoons hoisin sauce
- 1 Tablespoon soy sauce
- 1/2 Tablespoon Sriracha sauce
- 1 Tablespoon honey
- 3 cloves garlic (minced)
- 1 inch piece of fresh ginger (peeled, minced)
- 1 pinch salt
- 1 Tablespoon oil
- White sesame seeds for garnish (optional)
- Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
- Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
- Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
- Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points
Here’s one more to pin on your Pinterest boards!