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Firecracker Chicken

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Last updated on April 26th, 2019 at 01:20 pm

An incredibly easy Baked Firecracker Chicken recipe that can be on your dinner table in 30 minutes with the most delicious sweet and spicy sauce. Simple, quick, utterly delicious and perfect for busy nights!

Firecracker Chicken breast garnished with green onions

Juicy Baked Firecracker Chicken

Baked chicken is one of my go to dishes whenever I need a quick dinner or lunch. It’s something we make at least a couple times a week in my household. While many people don’t like baked chicken breast because of the idea that it’s dry, I’m here to show you different. With a couple tips and tricks, I can show you how to have baked juicy chicken breast every single time!

So why Firecracker Chicken? Because you guys love my Firecracker Salmon recipe and you always write to me and ask me how to make it with chicken breast. So here it is. We make this chicken often because this firecracker sauce is to die for! It’s spicy, it’s sweet, it’s finger licking delicious!

What Ingredients Are In Firecracker Chicken

Here’s what you’ll need for this awesome dish:

  • Chicken Breasts – I used boneless skinless chicken breasts, however you can use chicken with bone in and skin on but it may require a few extra minutes in the oven.
  • Brown Sugar – I like to use dark brown sugar, make sure it’s packed.
  • Soy Sauce – I always use low sodium soy sauce to cut down on the sodium.
  • Olive Oil 
  • Ginger – fresh ginger. Did you know you can store your fresh ginger in the freezer, and when you need some just take it out and grate it?
  • Garlic – I always use fresh garlic, not the one that comes in a jar. I find the flavor is much better with fresh garlic. To save time, I buy the peeled garlic.
  • Hot Sauce – my favorite to use is a good organic Sriracha sauce.
  • Red Pepper Flakes – if you don’t want this chicken too spicy, use less or omit them completely.
  • Pepper – freshly ground!

Firecracker Chicken ingredients

How To Make Firecracker Chicken

Preheat your oven to 450 F degrees. For this recipe use a 9×13 baking dish, I used a cast iron one, but not necessary. If you’re doubling the recipe, you can use a baking sheet. If using a baking sheet, line it with parchment paper to help with the cleanup process.

Mix all the yummy sauce ingredients together. Place the chicken breasts with the bottom side up in the baking dish. Pour half the sauce over and use a brush to brush it evenly over the breasts. Flip the breasts over and pour the remaining sauce over them. Brush or spoon sauce from the pan over the chicken, making sure it’s fully covered.

Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could be different depending on the thickness of the chicken breast.

Firecracker Chicken process shots

How Long To Cook Chicken Breast

At 450 F degrees chicken breast should be done around the 20 minute mark. However, it can depend on the thickness and size of breasts. The best way tell when the chicken is cooked is by using a meat thermometer.The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.

Can You Use Thighs or Drumsticks

Yes, you can! Chicken drumsticks will take longer to cook, about 35 to 40 minutes at 450 F degrees. Chicken thighs should take about 20 to 25 minutes. However the best way to tell is to use a meat thermometer as stated above.

Firecracker Chicken in a baking dish and garnished with green onions

Tips For Making The Best Baked Chicken Breast

Temperature is key – After many trials of cooking chicken breasts at different temperatures, 450 F degrees produces the juiciest chicken breast. So if you’re wondering why 450, this is the reason why. The high temperature sears the chicken and keeps the juices inside, plus it takes a lot less time to cook.

Season your chicken – Don’t be afraid to season your chicken properly and thoroughly. Use more than salt and pepper. Experiment with different spices and herbs. Chicken breast is like a blank canvas. Do your worst!

Use a meat thermometer – In my opinion this is the best and only way to properly tell if the chicken breasts are cooked through. The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.

Rest your breast before serving – This is another important key factor when striving for juicy oven baked chicken breast. Rest it for at least 5 minutes before cutting into it. This is important because it allows the juices to settle, so when you do slice into it, not all the juices run right out. Who wants a dry breast, anyway?

Firecracker Chicken breast with piece cut out of it

What To Serve With Firecracker Chicken

When I told you we make this a couple times a week I wasn’t lying. I love to serve mine with a cabbage salad, for a low carb meal. I shred some napa cabbage (my favorite to use for salads) and season it with olive oil, vinegar, salt and pepper. Super simple and so delicious. Here are some other great suggestions:

How Do You Store Leftover Chicken

Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.

More Popular Chicken Recipes:

Firecracker Chicken

An incredibly easy Baked Firecracker Chicken recipe that can be on your dinner table in 30 minutes with the most delicious sweet and spicy sauce. Simple, quick, utterly delicious and perfect for busy nights!
5 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: baked chicken, baked chicken breast, firecracker chicken
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 352kcal
Author: Joanna Cismaru

Ingredients

  • 4 chicken breasts boneless and skinless (about 1 1/2 lbs)

Firecracker Sauce

  • 3 cloves garlic minced
  • 1 tsp ginger fresh, chopped
  • 1/4 cup olive oil
  • 1/4 cup soy sauce low sodium
  • 2 tbsp brown sugar packed
  • 1 tsp red pepper flakes
  • 1 tbsp hot sauce such as Sriracha
  • 1 tsp black pepper ground

Optional Garnish

  • 1 green onion chopped
  • 1 tbsp parsley fresh, chopped
US Customary - Metric
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Instructions

  • Prepare oven: Preheat your oven to 450 F degrees. 
  • Make sauce: In a small bowl whisk all the sauce ingredients together until combined.
  • Apply sauce to chicken: Place chicken in a 9x13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered.
  • Bake: Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could different depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
  • Wait and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.

Watch How To Make It

Notes

Chicken thighs or drumsticks can also be used. Bake them until the internal temperature reaches 165 F degrees.
Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months. 
Nutrition: Nutritional information is based on one breast plus sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1breast | Calories: 352kcal | Carbohydrates: 8g | Protein: 37g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 826mg | Potassium: 676mg | Sugar: 6g | Vitamin A: 6.2% | Vitamin C: 8.5% | Calcium: 2% | Iron: 6.8%
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Comments

  1. Donna says

    May 27, 2019 at 7:13 pm

    Joanna – I have to say I love your recipes! I made the firecracker chicken a few weeks ago and my family loved it. I had four thin chicken cutlets and said, “Yum, let’s try this!” It was awesome. I just bought a big package of chicken cutlets and I made the sauce and put the chicken cutlets back in the marinade bag. I wanted to make this tonight and freeze it but decided to either BAKE it tomorrow morning and then freeze it OR put the uncooked chicken with the marinade in the freezer and prepare it at another time. What do you recommend? I have a big family of nine piggies. I did triple your firecracker sauce so it will accommodate the chicken. I also have a question – When I bake this can I overlap the chicken?
    I appreciate all your help. You are amazing and your recipes are always a ten! Thank you!
    Donna From NJ

    Reply

    • Nicole Beaulieu says

      May 28, 2019 at 9:56 am

      I would put the marinating chicken in the freezer uncooked! That way it’ll be nice and fresh when you serve it. We’re so glad you’ve been loving the blog! Thank you Donna 🙂

      Reply

    • Donna says

      May 28, 2019 at 1:29 pm

      Thank you for your help! I just put it in a good freezer bag (I did take out a few pieces to bake tonight because it’s just the two of us for a change) and I like how you mentioned when I do cook it it will be nice and fresh.
      Have a great night. Thanks again!

      Reply

  4. Beverly says

    April 18, 2019 at 11:27 am

    I’ve made this twice already. We love it! Made it once as written, once marinated chicken tenders and grilled them. I’ve also used the sauce as dressing on Asian chicken salad and in chicken stir fry thickened with a bit of cornstarch. 💕

    Reply

  6. Peg says

    April 3, 2019 at 10:54 pm

    Hello Jo,
    Made this for dinner tonight. Quick,easy and very yummy. Better yet ingredients that most would have on hand.
    Thanks

    Reply

  8. Hailey says

    March 31, 2019 at 9:26 pm

    Hi! Quick question: If I were needing to substitute cayenne for the sriracha, do you have an idea how much cayenne I would need to use? Thank you for any idea.

    Reply

  9. Sheyna says

    March 30, 2019 at 8:27 pm

    I prepared this dish tonight. It had an fantastically great taste and it was my kind of recipe quick and easy. Our side disk was Kale Salad and cornbread muffins. Hubby said it was excellent. Thanks for sharing Joanna. ❤

    Reply

  10. vera bentley says

    March 27, 2019 at 6:47 am

    we are having this for dinner tomorrow nite.

    ive put the ingredients together for the sauce & the chook is in the fridge, from the freezer, now.

    i know you didnt say to marinate it, what do you think would happen to it if it was?

    Reply

  11. Julia says

    March 26, 2019 at 7:42 pm

    This dish is absolutely spectacular! The most delicious, sweet and spicy chicken I’ve ever had. I ate far too much of it, lol. I made a creamy parmesan rice side to go with it, tastebud bliss. Thanks so much for the recipe.

    Reply

  12. Mike C says

    March 26, 2019 at 6:41 am

    Another great recipe. Love the firecracker.

    One question… are there any alternatives to using soy sauce? I have one kid allergic to it and another picky one that doesn’t like it.

    Reply

    • Nicole Beaulieu says

      March 26, 2019 at 10:22 am

      Coconut aminos has a similar flavor without the soy so that should be good for the allergy! You can also use beef stock with a splash of each apple cider and balsamic vinegar. You might have to add some salt to the recipe in that case.

      Reply

  13. Stephen says

    March 25, 2019 at 7:28 pm

    Shockingly, one of the best chicken dishes I’ve ever had. Thank you so much for sharing. This will be a mainstay in our home.

    Reply

  18. Liz Johnson says

    March 25, 2019 at 3:55 am

    I can’t really rate this recipe yet but just want you to know it looks delicious and I will be fixing it soon so I can come back and rate it correctly. I was wondering if you had any tasty recipes for pork chops and a baked lasagna. I love lasagna but it looks hard to make. If you have a simple recipe for lasagna please please post it. Many people will be happy at dinner time and many thanks going to You. Keep up the wonderful work. I love your simple recipes’

    The Miss Liz

    Reply

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