If you’re looking for a mouthwatering dish that perfectly balances sweet, spicy, and savory flavors, this Sticky Sweet Chili Chicken Thighs recipe is for you. With tender, juicy chicken coated in a sticky, caramelized glaze, this dish is a guaranteed crowd-pleaser.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening sauce)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the marinade by mixing sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, sesame oil, salt, and black pepper in a bowl.
- Marinate the chicken by placing the thighs in a large bowl or ziplock bag and coating them with the marinade. Let them sit for at least 30 minutes (or up to 4 hours for deeper flavor).
- Bake the chicken by arranging the thighs skin-side up on the baking sheet. Bake for 35-40 minutes, basting with extra marinade halfway through.
- Thicken the sauce (optional) by heating the leftover marinade in a small saucepan. Mix cornstarch with water, add to the sauce, and simmer until thickened.
- Broil for crispiness by setting the oven to broil for the last 2-3 minutes, allowing the skin to caramelize.
- Garnish and serve by sprinkling sesame seeds and sliced green onions over the chicken. Serve hot with rice or vegetables.
FAQs:
Can I use boneless chicken thighs?
Yes! Adjust the cooking time to about 25-30 minutes.
How spicy is this dish?
The spice level depends on how much sriracha you add. Reduce or omit for a milder version.
Can I make this in an air fryer?
Absolutely! Cook at 375°F for 20-25 minutes, flipping halfway through.
Notes & More:
- For extra crispy skin, pat the chicken dry before marinating.
- Serve with jasmine rice, stir-fried veggies, or a fresh salad for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Enjoy your Sticky Sweet Chili Chicken Thighs with its perfect balance of sweetness and heat!
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Sticky Sweet Chili Chicken Thighs Recipe
Description
If you’re looking for a mouthwatering dish that perfectly balances sweet, spicy, and savory flavors, this Sticky Sweet Chili Chicken Thighs recipe is for you. With tender, juicy chicken coated in a sticky, caramelized glaze, this dish is a guaranteed crowd-pleaser.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening sauce)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the marinade by mixing sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, sesame oil, salt, and black pepper in a bowl.
- Marinate the chicken by placing the thighs in a large bowl or ziplock bag and coating them with the marinade. Let them sit for at least 30 minutes (or up to 4 hours for deeper flavor).
- Bake the chicken by arranging the thighs skin-side up on the baking sheet. Bake for 35-40 minutes, basting with extra marinade halfway through.
- Thicken the sauce (optional) by heating the leftover marinade in a small saucepan. Mix cornstarch with water, add to the sauce, and simmer until thickened.
- Broil for crispiness by setting the oven to broil for the last 2-3 minutes, allowing the skin to caramelize.
- Garnish and serve by sprinkling sesame seeds and sliced green onions over the chicken. Serve hot with rice or vegetables.
