Sriracha Honey Glazed Leg Quarters is a delicious way to prepare chicken. Leg quarters are inexpensive and can be purchased for so little money.
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Baked leg quarters with a sweet and spicy glaze
Are you ever looking for a new way to prepare chicken? I love using chicken leg quarters. They are inexpensive, flavorful, and they are easy to prepare. You can often purchase large bag of these at the grocery store. Leg quarters often go on sale. I love to prepare leg quarters as a way to help me stretch my grocery budget.
Chicken leg quarters are so versatile. You can cook them in so many ways. I have used them in preparing homemade chicken and dumplings, in chicken salad, and in so many other countless ways.
Have you tried Sriracha sauce? Some people call this Rooster sauce. No matter what you call this sauce, it is a wonderfully spicy sauce you will fall in love with. If you pour this over chicken, it will be too spicy, so combining it with honey, a touch of lime juice, and garlic, you will have an incredible sauce.
Why you’ll love this recipe
Sriracha honey glazed chicken is an easy meal to prepare. You will make this fantastic spicy sauce, and then you will divide the sauce, some to coat the chicken with and some to dip your chicken in if you want a little more spice.
You will fall in love with this easy-to-prepare chicken. It is perfect for the weeknight. I know you will love these Sriracha Honey Glazed Leg Quarters.
Ingredients you will need for this honey sriracha chicken recipe
This recipe could easily be made with chicken thighs or bone-in chicken breast. Using leg quarters is often less expensive than other cuts of chicken.
- Chicken leg quarters
- Salt
- Siracha sauce
- Honey
- Lime juice
- Minced Garlic
How to make Honey Sriracha glazed chicken
Preheat your oven to 350°F (175°C). Season the chicken pieces with salt. Place the chicken skin-side down in an ungreased skillet over medium-high heat. The natural fat from the chicken will render as it cooks. Brown the chicken skin until golden, then flip and brown the other side. Make the sauce:
- In a small bowl, combine Sriracha sauce, honey, lime juice, and garlic
- Whisk until well mixed
- Set aside 2 tablespoons for serving
Transfer the remaining sauce to a large bowl. Prepare for baking:
- Place a wire rack on a baking sheet
- Dip each chicken piece in the sauce bowl to coat
- Place coated pieces on the wire rack
Bake for approximately 45 minutes. Check for doneness by piercing with a sharp knife or by using an instant-read thermometer – the juices should run clear, and the chicken temperature should be 165 °F. Serve the chicken with the honey sriacha sauce reserved sauce.
What to serve with Sriracha glazed leg quarters
We think this pairs well with many different side dishes. We love to pair this with a fresh salad and some of our homemade Brown Derby French Dressing. We also like to serve this with some crusty bread and garlic butter.
How to store the leftovers
This chicken is so good you will want to save what’s left over.
Refrigeration:
- Allow chicken to cool completely before storing (within 2 hours of cooking)
- Store in an airtight container or wrap tightly in foil/plastic wrap
- Keep in refrigerator for up to 3-4 days
- Store any remaining sauce separately in a sealed container
- When reheating, heat until internal temperature reaches 165°F
Freezing:
- Cool chicken completely
- Options for freezing:
- Wrap individual pieces in plastic wrap, then foil
- Place in a freezer-safe container
- Use freezer bags (remove as much air as possible)
- Label with date and contents
- Can be frozen for up to 4 months
What is the best way to reheat leftover chicken
Thawing & Reheating Tips:
- Thaw in refrigerator overnight (safest method)
- Once thawed, use within 1-2 days
- Best reheating methods:
- Oven: 350°F covered with foil until heated through
- Microwave: Use medium power and cover to retain moisture
- Always check that the internal temperature reaches 165°F when reheating
Looking for more chicken recipes? Try these!
- Barbeque Chicken Leg Quarters
- Chicken Limone
- Chicken Madeira
- Fiesta Lime Chicken
- Grilled Chicken Alfredo Pasta
- Instant Pot Pulled Chicken
- Margarita Chicken
- PF Chang’s Orange Chicken
- Texas Roadhouse Roadkill
- Thai Peanut Sauce Chicken
Favorite oven roasted main dishes
Check out more of my easy chicken dinner recipes and the best recipes for main dishes here on CopyKat!
Sriracha Honey Glazed Chicken Leg Quarters
Ingredients
- 4 pounds chicken leg quarters
- 1/2 teaspoon salt
- 1 cup sriracha
- 1/2 cup honey
- 4 tablespoons lime juice
- 4 teaspoons minced garlic
Instructions
- Preheat the oven to 350°F.
- Season the chicken with salt and place it skin-side down in a hot, dry skillet. Some of the fat in the chicken should render as it cooks, so there is no need for oil in the pan. Cook the chicken over medium-high heat, allowing the skin to brown. Flip the chicken over, allow it to brown on the other side, and remove from the heat. The chicken should still be undercooked at this point.
- Place the sriracha, honey, lime juice, and garlic in a large bowl and whisk to combine. Remove 2 tablespoons of sauce and set aside to serve with the finished chicken.
- Place the leg quarters one at a time into the sauce, turning to coat on all sides.
- Place the chicken on a wire rack over a baking sheet and bake for about 45 minutes, until it reaches an internal temperature of 165°F and the juices run clear.
- Serve the chicken with the 2 tablespoons of reserved sauce.
Video
Notes
- Temperature Control is Critical: Let the chicken sit at room temperature for 15-20 minutes before cooking. This helps it cook more evenly and browns better in the skillet. Also, use a meat thermometer – chicken should reach 165°F at the thickest part, but try not to go much higher or it will dry out.
- Achieve Extra Crispy Skin: After salting, pat the chicken skin very dry with paper towels before placing it in the skillet. Any moisture will prevent proper browning. Also, resist the urge to move the chicken around while it’s browning – let it sit undisturbed until the skin releases naturally from the pan.
- Sauce Enhancement: To develop deeper flavor, try basting the chicken with the sauce mixture 2-3 times during the last 15 minutes of baking. However, start with the chicken unglazed for the first 30 minutes to allow the skin to crisp up – if you sauce it too early, the sugars can burn before the chicken is fully cooked.
Pat Nugent
It only took a couple days to make this recipe. It came out as advertised! Wonderful. I did add 4 tbl of melted butter to cut a little of the heat. I did the full 10 lbs bag on the grill. This added a whole new flavor to grilled chicken that we had never experienced before. If this is even possible, the next day, after re heating was even better!!!
Stephanie Manley
Oh, I am so glad you liked it!
Pat Nugent
Like many, we are having Leg Quarters a lot more often. This recipe just has the look of a real winner. Very timely post on your part. Thanks.
Craig Lancaster
YUM! Looks awesome. Bookmarked.
Steve Thomas
They have 10-pound bags of chicken leg quarters at Walmart, Meijer, and more. I discovered them 10-16 years ago at Walmart when they were $6.99 but lately, they’ve been $3.99. Normally, there are nine HUGE pieces, but lately, there are about twelve smaller pieces. I rinse the chicken and freeze the pieces individually in zipper bags, then rinse them again when I get them out to use them.
I’ve just been ovening the chicken, skin side up, in a dry skillet at 450F. It takes about 90 minutes from frozen solid to finish, with a crisp skin and meat that surrenders easily, leaving gristle and bone behind. The fat is all rendered, so the meat is juicy, and there’s no sticking to the skillet. Sometimes I’ve dusted the chicken with paprika or dill or stew herbs, but usually, I just add salt and pepper.
I like sriracha, so this recipe sounds wonderful. Thank you, Steph!
Stephanie
I like the dry skillet method you talk about. I want to give this a try soon.