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January 19, 2012

Crispy Rosemary Sriracha Chicken Thighs (Low Carb and Gluten-Free)

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Do rosemary and Sriracha sound like a funny combination to you? I confess, it wouldn’t have been something I would automatically put together myself, except that I did it by accident one day. Yes, by accident. That makes it sound a little like those old Reese’s Peanut Butter Cup commercials. Hey, you got your rosemary in my Sriracha! Hey, you got Sriracha on my rosemary! Okay, so it wasn’t exactly like that. It was more like I ran out of regular hot sauce for a recipe so I grabbed the Sriracha. And I happened to be helping my son with his homework at the same time as getting dinner ready. So before I knew it, I had added several tablespoons of Sriracha to the marinade when I only meant to add a teaspoon or two. I took a chance and just went with it. And it turned out to be amazing.

Chicken thighs have always been one of my favourite meals. I’ve always preferred dark meat over light, and it doesn’t hurt that they tend to be inexpensive as well. But there’s always a danger that thighs will turn out too rubbery, especially if cooking bone-in, skin-on thighs. I’ve cooked a fair bit of chicken thighs in my day and in my humble opinion, the best way to cook them is grilling or broiling. Or at least, baking them and then turning on the broiler at the end to crisp up that skin. It makes a huge difference to the overall outcome. And unlike breasts, thighs are pretty hard to overcook. My husband and I have experimented with a couple of recipes, and we’ve found that five to ten extra minutes in the oven, plus a few minutes under the broiler, makes them far less greasy and rubbery.

The Results: With the amount of Sriracha in these, you’d think these would be pretty spicy. But they’re not really. I’d say that these barely even register on the heat meter. My kids all love them, and like many small children, they are averse to anything even mildly hot. But somehow, that Sriracha gives the thighs incredible flavour. The whole marinade together – the yogurt, the lemon, the garlic, the rosemary and the Sriracha – seem to add up just right. I always make a double batch when I cook these thighs, because they are just as good re-heated the next day. Just make sure you reheat in the oven, and not in the microwave. The microwave is no friend to chicken thighs!

Crispy Rosemary Sriracha Chicken Thighs

1/4 cup plain yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh rosemary
2 tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 to 5 large bone-in, skin-on chicken thighs

In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour.

Preheat oven to 375F. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown.

Serves 4. Each serving has 4.5 g of carbs.

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Filed Under: Gluten Free, Low Carb, Main Dishes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Ridwan says

    January 20, 2012 at 12:06 pm

    Great chicken recipe,sound yummy spicy, interesting using rosemary and sriracha,sure taste great together 🙂

    Reply
  2. Stephanie says

    January 20, 2012 at 12:27 pm

    Mmm, this is right up my alley Carolyn! Love sriracha and I'm a fan of dark meat too, so much more flavorful and they're a bargain to snatch up. Horray for accidental discoveries in the kitchen!

    Reply
  3. The_Mom_Chef says

    January 20, 2012 at 12:47 pm

    Sriracha is an amazing sauce. I love the stuff, and I'm not a big hot sauce person. I also prefer the thigh to the breast (but would include slow cooking with favorite methods even though it means missing out on that gloriously crispy skin). This looks delicious. If the kids enjoyed it, I'll bet Dudette will too. Many thanks for sharing your discovery.

    Reply
  4. Kiri W. says

    January 20, 2012 at 2:32 pm

    Rosemary and sriracha sound like a perfect combination to me! This looks amazing – I love spicy, crispy thighs, but rosemary should make these really special. What a wonderful recipe!

    Reply
  5. Erin says

    January 20, 2012 at 3:36 pm

    Hahah "Hey, you got Sriracha on my rosemary!" I love it. And yes I would've never come up with that combination myself either. What a happy accident! Looks delicious

    Reply
  6. Matt @ RecipeLion says

    January 20, 2012 at 3:58 pm

    This dish looks great! I would love it if you linked up this recipe to my comfort foods blog hop for a chance to win a Wilton donut pan: http://bit.ly/yMcu5R

    Reply
  7. Magic of Spice says

    January 20, 2012 at 5:11 pm

    Sounds like a beautiful combination to me…I would have expected more heat as well, but looks like they came out perfectly! Gorgeous skin on those babies 🙂

    Reply
  8. Lacy says

    January 20, 2012 at 5:16 pm

    Sriracha is such a great ingredient! My boyfriend introduced me to it and I've been using it in meals ever since. He would absolutely love this recipe, must try! Yumm!

    Reply
  9. Karen says

    January 20, 2012 at 7:21 pm

    I think I would like Sriracha with anything! These chicken thighs sound incredible and how great that you didn't even mean to do it!

    Reply
  10. RavieNomNoms says

    January 20, 2012 at 7:52 pm

    Wow, I would never have put these two together, but yum to do they look amazing! I love spicy things though so maybe I would add a bit more . Looks great though! Have a great weekend Carolyn!

    Reply
  11. Lauren @ KeepItSweet says

    January 20, 2012 at 8:01 pm

    I love when something good comes of a cooking accident! Your chicken looks delicious.

    Reply
  12. Lindselicious says

    January 20, 2012 at 11:19 pm

    I love siracha anything. I totally need to try these- So glad your mistake turned out amazing!! =) Love it when that happens.

    Reply
  13. karen says

    January 20, 2012 at 11:30 pm

    almost like chicken Tikka – with sirracha instead of the curry – As usual – you rock!!!

    Reply
  14. Eliot says

    January 21, 2012 at 12:47 am

    I am really diggin' this sriracha/rosemary combo. We love sriracha here and 2 T. is not really that much to us. This WAS a happy accident!

    Reply
  15. roanokemary says

    January 21, 2012 at 12:50 pm

    Made this last night and it was great–easy to make and very flavorful, not at all too spicy for us.The rosemary came out strongly but did not overpower. I did substitute sambal oelek (which is what I had on hand) for the sriracha, but I think the two are pretty much equivalent. This recipe was also very economical–I bought chicken thighs in a 'value pack' and what I used for this recipe cost less than $2.

    Reply
  16. food_dreamer says

    January 21, 2012 at 1:16 pm

    Wow, someone already made this recipe. I feel so flattered and I am glad you liked them!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  17. Hester @ Alchemy says

    January 21, 2012 at 7:46 pm

    Serendipitous chicken! Delicious, spicy, crispy, quick to prepare, economical, a crowd pleaser. What's not to love!

    Reply
  18. Bake Me Blush says

    January 21, 2012 at 9:43 pm

    Haha, the Reese's commercial reference cracked me up. I too am partial to dark meat — I'll take chicken thighs over chicken breast any day. This recipe looks scrumptious, and now I'm craving chicken.

    Reply
  19. Liz says

    January 21, 2012 at 10:07 pm

    Simple, flavorful and delicious!!! How wonderful this must be…I'm going to keep this in mind for a weeknight dinner…we always have chicken on hand and I need some new options 🙂 Hope you're enjoying your weekend~

    Reply
  20. Kim Bee says

    January 22, 2012 at 1:56 am

    This is stunning! I mean absolutely, positively, wonderfully stunning! Love this to bits.

    Reply
  21. [email protected] says

    January 22, 2012 at 2:55 am

    These look amazing Carolyn! I prefer white meat normally but we EAT more dark meat because it's cheaper. Since we all love spicy food, I have GOT to give these a try.

    Reply
  22. Susan Kolstad says

    January 22, 2012 at 3:56 am

    Made this recipe tonight for dinner. Wonderful aroma while it baked and was delicious. Always look forward to trying your recipes.

    Reply
  23. lisamichele says

    January 22, 2012 at 5:30 am

    I love the Sriracha in these thighs. Pile on the heat, please! I'm a white meat in salads gal, but a thigh nd drumstick girl when it's served hot. Dying to try it – it looks scrumptious!

    Reply
  24. Lynn says

    January 22, 2012 at 6:01 am

    I love using sriracha in marinades, although I've kept the recipes sort of asian inspired. Using it with different spices is a great idea!

    Reply
  25. Maris says

    January 22, 2012 at 12:38 pm

    These look very appealing and have me now craving them. Chicken thighs are now on today's grocery list.

    Reply
  26. food_dreamer says

    January 22, 2012 at 1:14 pm

    So glad you liked it!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  27. Erin Kathleen says

    January 23, 2012 at 1:21 am

    I forgot who linked this post on Facebook but as soon as I saw it I knew it was going to be dinner, esp not having to buy any new ingredients. We did one sub…. for my child to eat it the yogurt has to be soy & we only had vanilla, not making a 47-minute round trip for plain. I don't think it made that much difference. It was nice to make something new & have it come out right and as intended on the 1st try.

    Reply
  28. kita says

    January 23, 2012 at 2:43 am

    I love rosemary, so it doesn't sound funny to me at all 😉 but the siracha. Oh nooow you've got my attention. These chicken thighs sound like just the thing to kick it up in my kitchen!

    Reply
  29. The Harried Cook says

    January 23, 2012 at 3:09 am

    Yummy! I love sriracha and always have a stock of it at home… bookmarking this one! thanks for sharing 🙂

    Reply
  30. Stephanie says

    January 23, 2012 at 9:16 pm

    Love these! I think the marinade sounds awesome!

    Reply
  31. Erin @ Dinners, Dish says

    January 23, 2012 at 11:22 pm

    This chicken sounds so full of flavor and delicious. I wish I had everything in the house to make this Good thing I have to go to the store this week!

    Reply
  32. [email protected] says

    January 24, 2012 at 4:52 am

    Crispy chicken thighs with a kick from sriracha sounds like an excellent dinner to me! Yogurt is a wonderful tenderizer and marinade, too – I make a similar tandoori-type chicken. Great recipe.

    Reply
  33. Aileen_A says

    January 24, 2012 at 11:55 pm

    I have always wondered about kids and spicy food, why they never seem to get along 🙂 I love spicy foods ever since I could remember. And I love chicken as well. This looks really good!

    Reply
  34. JavelinWarrior says

    January 27, 2012 at 6:00 pm

    These chicken thighs look awesome! I feel compelled to feature you in my Friday Food Fetish roundup and on Pinterest. Let me know if you have any objections and keep the amazing food coming…

    Reply
  35. food_dreamer says

    January 27, 2012 at 11:48 pm

    Thanks so much!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  36. Jeanette says

    January 29, 2012 at 5:33 pm

    Carolyn – I bet the chicken is extra moist from being marinating in yogurt…love it when an accidental experiment is a big success!

    Reply
  37. gastronomic nomad says

    January 30, 2012 at 5:44 pm

    I'll have to try this! I have some boneless skinless chicken thighs in the freezer waiting to be defrosted. I love sriracha in anything and have definitely never combined it with rosemary. Can't wait!

    Reply
  38. claire says

    January 31, 2012 at 2:47 pm

    My husband would GOBBLE this down. Delicious!! Lovely pictures too 🙂

    Reply
  39. vianney says

    February 7, 2012 at 1:44 pm

    OMG!! how did I miss these babies on my google reader? bad blogger, lol yummy!

    Reply
  40. foodwanderings says

    February 11, 2012 at 5:04 am

    Would never think to combine rosemary and sriracha but it completely makes sense now that you did. The chicken dish looks comforting delicious!

    Reply
  41. Liz says

    February 11, 2012 at 1:55 pm

    Wow, this looks fabulous, Carolyn!!!! Beautiful and delicious!!!

    Reply
  42. marla says

    February 11, 2012 at 7:59 pm

    This chicken looks like it is bursting with great flavor!!

    Reply
  43. Meredith says

    February 15, 2012 at 1:09 am

    I made this for Valentine's Dinner for my husband who loves Sriracha! It was simply amazing and really!! My husband asked me if I could make it at least once a month for dinner!

    Reply
  44. food_dreamer says

    February 15, 2012 at 12:11 pm

    Glad you liked it so much. We love it too!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  45. Lanakila says

    March 5, 2012 at 1:04 am

    This was hugely popular! It's a bit spicy from the sriracha so I served it with plain rice. I also used boneless and skinless thighs because the hubs doesn't do either. A delicious recipe that I've raved about on Pinterest and FB. Thanks!

    Reply
  46. Kristy K says

    March 17, 2012 at 2:05 am

    I made these this week and they were AMAZING. I'm going to try it with boneless, skinless chicken breast this weekend because my sister is weird and doesn't eat dark meat or meat on the bone. Thanks for a great recipe!

    Reply
  47. danielle says

    April 13, 2012 at 2:49 pm

    I made this and we loved it! I posted it today in my "Your Recipe-My Kitchen" post – stop by and see!

    Reply
  48. food_dreamer says

    April 13, 2012 at 8:09 pm

    So glad you liked it!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  49. RobynT says

    October 22, 2012 at 2:28 am

    Just wanted to say that this recipe has given my husband and I an entirely new formula for marinade. Tonight we subbed miso for the sriracha (and eliminated the salt). It came out so good! I *never* would’ve thought about combining yogurt and miso before seeing your recipe.

    Reply
    • RobynT says

      October 22, 2012 at 2:34 am

      Oh, we cut the rosemary in our miso version too. Just not sure about rosemary + miso…

      Reply
  50. Becky says

    January 2, 2013 at 9:39 pm

    This was delicious! Found your recipe on Pinterest and tried it this evening. I’m allergic to milk, so I substituted Sour Supreme instead of yogurt. My husband loves chicken thighs and Sriracha…so I knew we had a winner!

    Reply
    • Carolyn says

      January 3, 2013 at 6:46 am

      I’ve never heard of Sour Supreme, but I am glad the recipe worked with it!

      Reply
      • Becky says

        January 3, 2013 at 12:08 pm

        It’s a tofu based sour cream…completely non-dairy made by Tofutti. Same consistency as yogurt. They make some great non-dairy alternatives that are pretty good!

        Reply
  51. Kelly says

    January 8, 2013 at 1:24 pm

    What do you typically serve these with?

    Reply
    • Carolyn says

      January 8, 2013 at 2:41 pm

      Vegetables! It’s all you really need, in my opinion.

      Reply
      • Susan Pelter says

        August 8, 2013 at 6:03 pm

        I just tried these, although the DH brought home skinless, boneless thighs, which got me off on the wrong foot (although still one up on those women whose men refuse to go to the grocery store, lol!). The chicken is LUSCIOUS, but next time I make it I’ll leave the rosemary out — I think this just confirmed for me that I don’t like rosemary! As for an accompaniment, I had a yen for a whole mess (as we say in the South) of sauteed onions and peppers on the side. And the combination was fantastic! The sweetness of the peppers and onions was a beautiful foil for the rich, savory chicken.

        Reply
        • Carolyn says

          August 8, 2013 at 7:50 pm

          Sounds good to me, Susan!

          Reply
  52. Vicky says

    February 8, 2013 at 2:53 pm

    I love this! I can practically put sriracha on anything…but never mixed it with yogurt for a marinade, very nice. I served it with a kale/ginger gratin which was a perfect combination. See my version here: http://www.thingsimadetoday.com/2013/01/07/yogurt-and-sriracha-marinated-chicken-ginger-kale/

    Reply
    • The Nested Turtle says

      November 11, 2013 at 12:38 pm

      This is going to be our dinner tonight! I can’t wait to try it 🙂

      Reply
  53. Sharron Timmins says

    January 21, 2014 at 7:08 pm

    Carolyn, forgive me if this has already been asked, but is this recipe really meant to serve 4? How could one chicken thigh be enough for one person?

    Reply
    • Carolyn says

      January 21, 2014 at 8:49 pm

      Yes. What size were your chicken thighs? If you bought little ones, then that would be an issue, I suppose. But one large chicken thigh plus a big salad is a good serving for me. And I am an extremely active person with a high metabolism.

      Reply
  54. kelly says

    September 1, 2014 at 5:13 pm

    My whole family loved these! I’m making them again tonight.

    Reply
  55. Julie says

    July 29, 2016 at 9:21 am

    Wow. Best cold chicken ever. Ran out of Sriracha so half was Franks Hot sauce.

    This replaces buffalo chicken wings for me!

    Reply
    • Carolyn says

      July 31, 2016 at 5:43 pm

      So glad you like it!

      Reply
      • Julie says

        July 31, 2016 at 6:12 pm

        Made this a second time, again a double batch but with 100% Franks hot sauce. Fabulous. Took the defatted drippings from both batches and added 4 cups of chicken stock, making an amazing filling broth. No extra seasoning needed!

        As good as this is as leftovers it’s pointless not to make double batches and the variation on bone broth is insanely good.

        Reply
  56. Kate says

    January 26, 2017 at 1:06 pm

    Can you use sour cream instead of yogurt to reduce the carbs further? I have a difficult time finding yogurt with a low enough carb count.

    Reply
    • Carolyn says

      January 26, 2017 at 4:20 pm

      Sure thing!

      Reply
  57. Patricia Lopez says

    August 24, 2017 at 9:14 pm

    So, this sounded so good to someone like me who doesn’t even like chicken much (except wings and legs). So I had defrosted my fat chicken thighs from Sprouts and got ready. Once my chicken thawed, however, I discovered it was the fat chicken LEGS I defrosted. Oh, well. I mixed all my ingredients (I didn’t have Rosemary, so I substituted an organic Italian seasoning whose first ingredient was Rosemary). In the final broiling, I had to turn the legs to brown each side. But MAN was this yummy!!! Doing it tonight with actual THIGHS!!!

    Reply
    • Carolyn says

      August 25, 2017 at 8:20 am

      Glad to hear it. Whole legs are fine for this recipe too.

      Reply
  58. Kim says

    September 27, 2017 at 7:13 am

    This inspired recipe was delicious! I made 12 at one time (baked for 40 min), and am having the leftovers for lunches this week. A lot of juices collected in the bottom of the pan. I simply poured them off and used as a ‘gravy.’ Although the marinade was fairly spicy, the baked chicken was not spicy at all. Cleanup was a breeze as I lined my pan with foil. This is going into our regular rotation. Thanks Caroline!

    Reply

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