Diabetes-Friendly Recipes

Honey Sriracha Roasted Chicken

Here's my take on an Asian-inspired dish which for me has always been comfort food!
Servings: 8
Prep time:
Cook time:
Total: 1 hour 10 minutes


  • 8 bone-in, skin-on chicken thighs
  • 4 Tbs coconut oil
  • 3 Tbs Sriracha sauce
  • 2 Tbs honey, locally-sourced if possible
  • 1 tsp sesame oil
  • 3 garlic cloves, finely minced
  • 1 Tbs sesame seeds


  1. Pre-heat your oven to 400°F degrees.
  2. In a saucepan over medium heat combine the coconut oil, sriracha, honey, and sesame oil.
  3. Whisk until combined and then stir occasionally until your sauce has thickened in consistency. It will bubble here and there while thickening, this is normal!
  4. Once the sauce has thickened add the minced garlic and cook another minute or so. Place the chicken thighs in one single layer in a shallow roasting pan.
  5. Drizzle the honey sriracha mixture over the chicken thighs and place in the pre-heated oven.
  6. This should cook for approximately 45 minutes, or until the chicken has reached an internal temperature of 165°F degrees.
  7. While roasting, baste the chicken in the liquid that drips down into the roasting pan every 10 minutes.
  8. Once removed from the oven, tent the roasting pan with foil and allow your chicken to sit for 10 minutes. This will allow all of the cooking juices to settle and leave the chicken moist. Sprinkle the sesame seeds on the chicken and serve with brown rice or quinoa!

Click here for other recipes in Aimee's blog, The Diabetic Foodie.

Nutrition Information

Nutritional Facts Per 1 Serving:

Calories: 254; Total Fat: 17.5 grams; Cholesterol: 61 mg; Sodium: 344 mg; Total Carbohydrates: 6 grams; Protein: 18 grams



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