Honey Sriracha Chicken Thighs with Jaca

Honey Sriracha Chicken Thighs with Jaca

Sweet, spicy, tender, and juicy — these honey sriracha chicken thighs use Jaca rare sugar for a healthier glaze that caramelizes beautifully without the blood sugar spike. This is a Jaca-adjusted healthier version of the classic recipe.

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 6

Ingredients:

  • 6 boneless skinless chicken thighs (about 2 lbs)
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 Tbsp sriracha hot sauce
  • 1½ Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • ½ cup Jaca rare sugar (replaces 2 Tbsp honey + 2 Tbsp brown sugar)
  • 1 Tbsp vegetable oil
  • ½ cup water
  • 2 Tbsp corn starch
  • ¼ bunch fresh cilantro or green onions

Instructions:

- Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, Jaca rare sugar, vegetable oil, and water. Stir until the Jaca is dissolved.

- Add the corn starch and stir until fully dissolved.

- Place chicken thighs in a zip-top bag or shallow dish. Pour half of the sauce over the chicken and toss to coat. Refrigerate for 30 minutes. Reserve the other half.

- Preheat your oven to 400°F. Transfer the marinated chicken and its sauce to an 8×8 baking dish.

- Bake for 30 minutes, basting the chicken with pan juices halfway through.

- While the chicken bakes, pour the reserved sauce into a small saucepan and bring to a simmer over medium heat. It will thicken into a glossy glaze — set aside.

- When the chicken is done, spoon the thickened glaze over each piece. Garnish with fresh cilantro or sliced green onions and serve over jasmine rice.

Tips:

  • Stir the marinade well before pouring — the corn starch and ginger settle to the bottom.
  • Jaca caramelizes beautifully at 400°F, giving the chicken a gorgeous golden glaze.
  • Serve with steamed broccoli and jasmine rice for a complete meal.
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