Description
This Sticky Sweet Chili Chicken Thighs recipe delivers an amazing, flavorful dinner featuring tender, juicy chicken baked to crispy perfection and coated in a glossy, sticky sweet chili sauce. Combining Asian-inspired flavors with easy preparation, it’s an ideal main course for a satisfying weeknight meal or special occasion.
Ingredients
Scale
Chicken
- 2 pounds bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Preheat and prepare chicken: Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and arrange them skin-side up on a lined baking sheet. Drizzle the olive oil over the chicken and sprinkle salt, black pepper, garlic powder, and paprika evenly. Rub the seasonings into the skin to coat thoroughly.
- Bake chicken: Place the baking sheet in the oven and bake the chicken thighs for 30 to 35 minutes, or until the skin is crisp and the internal temperature reaches 165°F (74°C) measured with a meat thermometer.
- Make the sauce: While the chicken bakes, combine sweet chili sauce, low-sodium soy sauce, rice vinegar, honey, minced garlic, and freshly grated ginger in a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
- Glaze and caramelize: Brush the thickened sauce generously over the baked chicken thighs. Return the chicken to the oven and bake for an additional 5 to 7 minutes until the sauce becomes caramelized and sticky.
- Rest and garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Sprinkle with sesame seeds and sliced green onions before serving.
Notes
- For extra caramelization, broil the chicken during the last 2 to 3 minutes but watch carefully to prevent burning.
- You can substitute boneless skinless chicken thighs, although baking time should be slightly reduced.
- Serve with steamed rice and roasted vegetables for a complete and balanced meal.
