Today I have a super simple and tasty baked firecracker chicken recipe for you! that is so nice and easy to make and just packed with flavour! This recipe starts with boneless and skinless chicken that is seared in a pan to lightly brown it, which adds flavour, before being roasted in the oven, all basted up in a sweet, spicy and tangy firecracker sauce! The firecracker sauce is a simple mixture of hot sauce (or chili sauce) and brown sugar (or honey) along with a touch of cider vinegar and garlic! Once the chicken is transferred to the oven to roast it is basted with the sauce a few times before being served smothered in the remaining sauce! This baked firecracker chicken is great by itself or served over rice, pasta, quinoa, etc!
Baked Firecracker Chicken
Sweet and spicy baked chicken that is both packed with flavour and nice and light!
ingredients
- 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
- 1/2 cup brown sugar or honey
- 1 tablespoon soy sauce (gluten-free for gluten-free)
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, grated
- 1 pinch red pepper flakes
- 1 tablespoon oil
- 1 pound boneless and skinless chicken breasts
- salt and pepper to taste
directions
- Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
- Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
- Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
- Enjoy with the remaining sauce!
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This is the perfect way to kick up an otherwise boring chicken breast. It looks so flavorful!
Sues
Your sodium count is wrong it's way higher then what you have listed, not only that but if you think 1100mg in one meal is good when a person's whole daily Intake is 1200mg is crazy
Thanks for looking out for us grandma! I believe we can take it from here.
My thoughts exactly. 🙂
I'm drawn to any recipe with the word firecracker in the title ~ this looks amazing!
Love the sauce on this chicken!
Josh will love the heat from this sauce!
This looks fantastic!!
Making this NOW! This has been saved in my Pinterest for awhile and I thought it would be a great night to have it!
Hoping to try this on the grill.
any ideas for low calorie substitutes to the honey/sugar?
If its too much sodium for you then dont make it! Your negativity is what's crazy!!!
I made this chicken tonight, and it was awful! The Frank's made it so vinegary that I found it completely inedible. I wish I had gone with my instinct, and used sriracha, instead. What a waste of my time and ingredients.
Hi Kevin! I made this recipe last night. I was worried about the amount of chili sauce (I used Sriracha) so I cut back to 1/4 cup. I will make again but I think I'll cut the Sriracha back to 1/8 cup. We enjoyed it. I will make again but will try it on rice and broccoli (like your photo). The flavors will compliment those foods. Also, I think it would be great on shrimp too. Thanks for the recipe.
It’s awesome on shrimp!!
Such a great recipe and amazing pictures of the steps! Definitely on my to-do list now Kevin!
Greetings from Germany. I tried your recipe and i was amazed by how easy you can make such a delicious meal with so few ingredients.
My family loved this. I used sambal chile paste. This would be great on shrimp, fish and pork.
Made this for dinner tonight. It was quick and easy and tasted great.
Nice! Amazing photos and a power pack name for your dish!
I guess I will double up the spice level as I am a big fan of spicyness!
Delicious chicken! I used a sweet chili sauce with just a couple teaspoons of Sriracha and brown sugar plus the other ingredients. I cut my breasts in half lengthwise so they didn't need to go in the oven. Can't wait to make again, I served with brown rice and broccoli!
I modified the recipe a pinch, I use 1/4 cup of sweet chili sauce & 1/4 cup of Frank's i put 1 Tablespoon of cayenne in the chicken cubes I only had 2 boneless skinless chicken breast so I added some shrimp. It turned out great.
I made this the other night. Fabulous recipe. Very easy and yummy
So good! I use chili garlic sauce instead of the hot sauce for extra spiciness. I’m gonna make it again today with half the chili garlic and half hot sauce, can’t wait to see how it turns out!
I also just made this. Like some others I cut the sriracha to 1/4 cup and I’m glad I did. For us it was the perfect amount of bite blended beautifully with sweet.( I used honey). Served with sticky rice, it was a great meal.
I used chicken Maryland’s for this and it was delicious. Maybe a tad spicy for us so I’ll add a bit less chilli sauce next time but will definitely make again!
I am going to try this Recipe, I have a question about what type of. Cider vinegar to use? Are we talking about Apple Cider?
Yes, that is apple cider vinegar, enjoy!
Over the holiday I made a lot of Mulled, Hard Apple Cider. Do you believe that adding a few tbl would ruin the consistency or hurt the flavor in any way? I have so much I’m looking for ways to use it.
That would definitely be worth testing! 🙂
If you say that something is gluten free, make sure people know that they must use all gluten free items. Example: Many brands of oy sauce are not gluten free. THe normal person would not know this. Thanks.
Since less than 1% of the population is gluten intolerant, they must already have it down to a science. If you eat gluten free and don’t need to, you are robbing yourself of vital minerals and vitamins . Not to mention the loss of flavor. Madison Ave propaganda at it’s finest!
I made this the other night for my boyfriend and myself, I used Frank’s hot sauce and brown sugar but omitted the vinigar because I didn’t have any and the sauce was AMAZING, we both thought it was restuarant quality. Will definitely be making this again but also going to make the same and try on chicken wings, the boyfriend’s idea 🙂
Thanks so much for your recipes, Kevin. This recipe was fabulous. My partner wants me to incorporate it in a Hunan Beef recipe. If you have any ideas, for this dish, I would love to hear about them. Keep them coming, loving the fresh ideas.
This is seriously my favorite meal. It’s the spiciest thing I’ve ever eaten, so I’m particularly fond of it during the winter months when my sinuses are blocked up. Clears me right out. I make this recipe at least twice a month. Thanks for sharing it!
This chicken was wonderful. I did take a few liberties. I used bone-in thighs with the skin, and I used half sriracha and half garlic crunch chili sauce (because I can’t get enough of the stuff). Loved it, and so did the hubby!
This was delicious! Everyone loved it. Thanks for sharing this recipe. I plan on making it many more times. Julia
Hi. Quick question, do I pour the sauce in with the chicken at the beginning of cooking or before it goes into the oven?
Yes! Brush the sauce onto the chicken before baking and brush more on every 5 minutes while it bakes. Enjoy!
I made the firecracker Chicken this evening. I cut the chicken up in chunks and let it marinade in the sauce. I ended up grilling it and it was fantastic!
Very, very good. I also used sweet chili sauce with a couple of shakes of Texas Pete (because I didn’t have the hot sauce on hand). I couldn’t decide between brown sugar and honey, so I used 1/4 cup of each. Otherwise followed the recipe to a t. Wouldn’t change a thing!
I made this tonight. Oh.My.Goodness! Flavor to die for! I used a Thai sweet chili sauce for my hot sauce. I’m a wimp, so sriracha would kill me and I wanted to go more to the Asian flavor wheel than Frank’s. It was so good I had to have seconds! I’ll be adding this recipe to my favorites collection!
Would this still be good without adding the spicey? My husband cant eat spicey foods. I’d love to try it.
You could try it with ‘less’ hot sauce but the hot sauce is part of the flavour…
This recipe is extraordinary!!!!!! The sweet/ spicy combo is so flavorful and the flavor is out of this world. Thank you for an absolute keeper of a recipe!