Description
Succulent sticky sweet chili chicken thighs promise a flavor explosion that whisks home cooks straight to Asian-inspired comfort. Juicy chicken coated in a glossy, spicy-sweet glaze delivers mouthwatering satisfaction with minimal effort.
Ingredients
Scale
Protein:
- 6 bone-in, skin-on chicken thighs
Sauce and Seasonings:
- 1/2 cup (120 milliliters) sweet chili sauce
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
Garnish:
- Red pepper flakes
- Sesame seeds
- Fresh cilantro
Instructions
- Prepare the oven at 400°F and ensure a rack is positioned in the center for even cooking.
- Pat chicken thighs dry with paper towels to promote better browning and seasoning adherence.
- Generously season both sides of the chicken thighs with salt and freshly ground black pepper.
- Whisk together sweet chili sauce, soy sauce, honey, minced garlic, and grated ginger in a mixing bowl until well combined.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Carefully place chicken thighs skin-side down, searing for 3-4 minutes until a golden-brown crust develops.
- Flip the chicken and cook the other side for an additional 2-3 minutes.
- Pour the prepared sauce evenly over the chicken, ensuring each piece is generously coated.
- Transfer the skillet directly into the preheated oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Sprinkle finely chopped green onions and toasted sesame seeds over the glazed chicken before serving.
Notes
- Swap chicken thighs with chicken breasts for a leaner protein option, but reduce cooking time to prevent drying out.
- Create a gluten-free version by using tamari instead of traditional soy sauce and ensuring your sweet chili sauce is gluten-free.
- Balance the sweetness by adding a splash of rice vinegar or lime juice to the sauce for a tangy kick that cuts through the richness.
- For extra crispy skin, pat chicken thighs completely dry with paper towels before seasoning and searing to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 337 kcal
- Sugar: 12 g
- Sodium: 901 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 115 mg