Description
These Sticky Sweet Chili Chicken Thighs are a perfect balance of sweet, spicy, and savory flavors. Tender, juicy chicken thighs are glazed with a sticky chili sauce that caramelizes beautifully in the oven. Serve this Asian-inspired dish with jasmine rice and steamed vegetables for a delicious dinner.
Ingredients
Scale
Chicken Thighs:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Sauce:
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Season Chicken: Pat the chicken thighs dry and season with salt and black pepper.
- Sear Chicken: Heat vegetable oil in an oven-safe skillet. Sear the chicken thighs, skin side down, until golden brown. Flip and cook for 2 minutes.
- Make Sauce: Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, lime juice, garlic, ginger, and red pepper flakes.
- Bake: Pour sauce over chicken in the skillet. Bake for 25–30 minutes, basting with sauce, until chicken is cooked through and sauce is sticky.
- Garnish and Serve: Garnish with green onions and sesame seeds before serving.
Notes
- For extra crispy skin, broil the chicken for the last 2–3 minutes.
- Serve with jasmine rice or steamed vegetables.
- Boneless thighs can be used—reduce cook time by 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 390
- Sugar: 14g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
