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Honey Sriracha Chicken Thighs

My latest book, Home Skillet: The Essential Cast Iron Cookbook for Easy One-Pan Meals, hit bookstore shelves yesterday. I broke in my personal copy by making a batch of my favorite cast iron skillet chicken. These Crispy Chicken Thighs with Honey-Sriracha Glaze are so delicious.

honey sriracha chicken cooked in a cast iron skillet

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My favorite cast iron skillet is the one kitchen tool I own that I consider irreplaceable. It’s not just any skillet, but one that I’ve been cooking on for decades. And it’s not just that I know it like the back of my hand, but that every time I use it something magical happens: It gets better! That’s the thing about cast iron cookware. It starts out great but gets better and better the more you use it.

Home Skillet cookbook by Robin Donovan

From frying eggs, griddling pancakes, crisping grilled cheese sandwiches, or simmering stews, cast iron skillets can do it all. And their strengths aren’t just limited to stovetop cooking. They can go straight into a hot oven, as well. I’ll sear a steak on the stovetop and finish it in the oven, roast a whole chicken, or run the skillet under the broiler to brown the top of a casserole or a sweet streusel topping. I even use my cast-iron skillets to bake cakes.

Cast-iron cookware has been in use for thousands of years, and for good reason. Besides being extremely versatile, it’s also durable, inexpensive, and safer than coated nonstick cookware.

honey sriracha glazed chicken thighs on a serving platter

To celebrate the book’s release, I cooked these Honey Sriracha Chicken Thighs and Cabbage Slaw last night. Just look at that gorgeous color on those chicken thighs. That right there is the beauty of cast iron cooking.

If you like this spicy chicken recipe, you might want to try my Korean Gochujang Chicken, too!

For dessert recipes using delicious, sweet honey, try this Honey Cake recipe or Honey Cookies.

honey sriracha chicken cooked in a cast iron skillet

Honey Sriracha Glazed Chicken Thighs Cabbage Slaw

Robin Donovan
This cast iron skillet chicken recipe from Home Skillet combines spicy, tangy sriracha sauce with sweet honey. The chicken is infused with flavor, seared on the stovetop, baked in the oven, and then the marinade is cooked down to an addictive glaze. The chicken and slaw together make a nice light meal, but you might want to add rice, just to have something to drizzle more of the sauce on.
4.67 from 3 votes
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Main Dish Recipes
Cuisine American
Servings 6 servings
Calories 245 kcal


  • For the chicken
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha sauce
  • 3 tablespoons rice vinegar
  • Pinch of salt
  • 8 boneless skin-on chicken thighs
  • 4 garlic cloves minced
  • 2 tablespoons vegetable oil
  • For the slaw
  • 2 cups finely shredded green cabbage
  • 2 carrots peeled and grated on the large holes of a box grater
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  • To make the chicken, in a large bowl, whisk together the honey, soy sauce, sriracha sauce, vinegar, salt, and garlic. Add the chicken to the sauce mixture and stir to coat. Marinate for 15 to 30 minutes.
  • Preheat the oven to 400ºF.
  • Meanwhile, make the slaw. In a large bowl, whisk together the rice vinegar, olive oil, salt, and pepper. Add the cabbage and carrot and toss to coat.
  • Heat the oil in a 12-inch cast-iron skillet set over medium heat. Remove the chicken from the marinade, reserving the marinade, and add the chicken, skin-side down, to the skillet. Cook the chicken for about 3 minutes, until the skin is golden brown. Flip the chicken over and cook until the second side is browned, about 3 minutes more.
  • Transfer the skillet to the oven and bake until the chicken is cooked through, about 15 minutes.
  • Remove the skillet from the oven and place it on the stovetop over medium-high heat. Add the reserved marinade to the skillet and cook until it thickens, about 5 minutes. Remove the skillet from the heat and serve immediately, with the slaw on the side.


Serving: 1Calories: 245kcalCarbohydrates: 16gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 43mgSodium: 550mgFiber: 2gSugar: 13g
Keyword honey sriracha chicken
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By on July 20th, 2016


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

4 thoughts on “Honey Sriracha Chicken Thighs”

  1. Bought this cookbook today and can’t wait to try the recipes; they all look delicious! I’m a huge fan of cast iron and my husband and I collect it. I rarely make a meal without using one piece or another. I have one skillet that is dedicated to cornbread (I’m a southerner) and its finish is like satin. I don’t think I’ve done anything besides wiping it out in over 15 years. Looking forward to perusing your blog.


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