If you love a dinner that dazzles with bold flavors and irresistibly crispy skin, you are going to adore this Sticky Sweet Chili Chicken Thighs Recipe. It’s a perfect harmony of sweet, spicy, and savory that clings to tender, juicy chicken thighs, delivering a mouthwatering experience in every bite. Whether you’re cooking for a busy weeknight or a casual weekend feast, this recipe is straightforward yet impressive, making it a true favorite to have in your kitchen repertoire.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect Sticky Sweet Chili Chicken Thighs Recipe. Each item plays a crucial role in balancing the vibrant flavors, creating that glossy sticky texture, and ensuring the chicken turns out irresistibly tender and crispy.
- 4 bone-in, skin-on chicken thighs: The star of the dish, ideal for juicy meat with crispy skin.
- 2 tablespoons olive oil: Helps crisp the chicken skin and adds a subtle rich flavor.
- 1 tablespoon soy sauce: Adds umami depth and a salty balance.
- 2 tablespoons honey: Brings natural sweetness and helps with that sticky glaze.
- 3 tablespoons sweet chili sauce: Provides the signature sweet and spicy kick.
- 1 tablespoon rice vinegar: Adds a hint of tang to brighten flavors.
- 2 cloves garlic, minced: Gives aromatic warmth and savory notes.
- 1 teaspoon ginger, grated: Offers a fresh, zesty bite.
- 1 tablespoon cornstarch: Thickens the sauce to cling beautifully to the chicken.
- 1/2 teaspoon salt: Essential for seasoning and enhancing flavors.
- 1/4 teaspoon black pepper: Adds mild heat and complexity.
- 1 tablespoon sesame oil: Infuses a nutty aroma for extra richness.
- 2 green onions, sliced: Fresh crunch and color contrast for garnish.
- 1 tablespoon sesame seeds: Adds texture and a toasty finish.
How to Make Sticky Sweet Chili Chicken Thighs Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). This temperature is perfect for baking chicken thighs to tender, juicy perfection while allowing that glaze to caramelize beautifully. Drying the chicken skin with paper towels is an important step to ensure it crisps up nicely when seared.
Step 2: Season the Chicken
Generously season both sides of the chicken thighs with salt and black pepper. This simple seasoning foundation is crucial for developing well-rounded flavors in every bite of your Sticky Sweet Chili Chicken Thighs Recipe.
Step 3: Sear the Chicken
Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down carefully and sear for 5-7 minutes. This creates that golden, crispy skin that makes this dish so crave-worthy. Flip and cook the other side for 2-3 minutes to set the flavor base before adding your sauce.
Step 4: Mix the Sauce
While the chicken is cooking, whisk together the soy sauce, honey, sweet chili sauce, rice vinegar, minced garlic, grated ginger, and cornstarch in a small bowl. This flavorful mixture will thicken as it bakes, coating the chicken with a luscious, sticky glaze.
Step 5: Combine and Bake
Remove the skillet from heat and pour the sauce mixture evenly over the chicken thighs. Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). This slow roasting melds the flavors and fully cooks the chicken through.
Step 6: Final Touches
Once baked, drizzle the sesame oil across the chicken for a fragrant finish. Top with sliced green onions and a sprinkle of sesame seeds to add freshness, crunch, and visual appeal. Let the chicken rest a few minutes to allow the juices to redistribute, ensuring every bite is succulent and tender.
How to Serve Sticky Sweet Chili Chicken Thighs Recipe
Garnishes
Simple garnishes like sliced green onions and toasted sesame seeds bring contrast in texture and add a pop of freshness that slices through the richness of the chicken. You can also add a few fresh cilantro leaves or thinly sliced red chili for extra color and zing.
Side Dishes
This sticky sweet chili chicken pairs wonderfully with steamed jasmine rice to soak up the sauce, or alongside stir-fried vegetables for a lighter meal. For a heartier option, try creamy mashed potatoes or roasted sweet potatoes that complement the savory-sweet balance of the dish.
Creative Ways to Present
For a crowd-pleasing presentation, arrange the chicken over a bed of fluffy rice in a large platter and scatter the garnishes generously on top. You can also skewer the chicken thighs for a party appetizer or serve alongside a crisp Asian slaw for textural contrast and added brightness.
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Sweet Chili Chicken Thighs Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal just as satisfying as the first.
Freezing
If you want to save some for later, let the chicken cool completely, then freeze it in a sealed container or freezer-safe bag for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a skillet over medium heat to preserve the crispy skin and warm the sauce slowly. You can also use a microwave for convenience, but the skin might lose some crispiness. Adding a dash of sesame oil after reheating will revive the flavors nicely.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and are just as flavorful; just reduce the baking time by a few minutes to avoid overcooking.
Is sweet chili sauce spicy?
Sweet chili sauce has a gentle heat balanced with sweetness, making it mild and approachable for most palates, but you can always add more fresh chili if you want extra kick.
What can I substitute for cornstarch?
If you don’t have cornstarch, arrowroot powder or potato starch are great alternatives to achieve that thick, glossy sauce.
Can this recipe be made gluten-free?
Yes! Just use gluten-free soy sauce or tamari to keep the Sticky Sweet Chili Chicken Thighs Recipe safe for gluten-sensitive cooks.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the internal temperature should be 165°F (74°C). The juices should run clear, and the meat will feel firm to the touch.
Final Thoughts
There is something undeniably satisfying about mastering a dish like this Sticky Sweet Chili Chicken Thighs Recipe. Crispy skin, sticky glaze, and that perfectly balanced sweet and spicy punch come together in a way that’s both cozy and exciting. I can’t recommend enough giving this recipe a try and making it your new go-to for effortless weeknight meals or impressing friends at your next dinner. Enjoy every luscious, sticky bite!
Print
Sticky Sweet Chili Chicken Thighs Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
These Sticky Sweet Chili Chicken Thighs feature juicy, bone-in, skin-on chicken thighs seared to golden perfection and baked in a sticky, flavorful sweet chili sauce made from honey, soy sauce, garlic, ginger, and rice vinegar. Finished with a drizzle of sesame oil and garnished with green onions and sesame seeds, this dish offers a perfect balance of sweet, savory, and spicy notes with a wonderfully crispy skin.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
Sauce
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 3 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Dry the Chicken: Pat the chicken thighs dry thoroughly with paper towels to remove excess moisture for crispier skin.
- Season Chicken: Season both sides of the chicken thighs evenly with salt and black pepper.
- Heat Oil in Skillet: Heat olive oil in a large ovenproof skillet over medium-high heat until hot.
- Sear Chicken Skin-Side Down: Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.
- Flip Chicken: Turn the chicken thighs over and cook for another 2-3 minutes to brown the other side.
- Make Sauce: In a small bowl, whisk together soy sauce, honey, sweet chili sauce, rice vinegar, minced garlic, grated ginger, and cornstarch until smooth.
- Remove Skillet from Heat: Take the skillet off the stove to prepare for baking.
- Add Sauce to Chicken: Pour the prepared sauce evenly over the seared chicken thighs in the skillet.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Prepare Garnish: While baking, slice green onions and have sesame seeds ready for topping.
- Add Sesame Oil: After removing the skillet from the oven, drizzle sesame oil over the chicken thighs for added aroma and flavor.
- Garnish: Sprinkle sliced green onions and sesame seeds over the chicken to add freshness and texture.
- Rest: Let the chicken rest for a few minutes to allow juices to redistribute, ensuring moist and flavorful meat.
- Serve: Serve the sticky sweet chili chicken thighs with your choice of sides and enjoy.
Notes
- Patting the chicken dry before searing is key to achieving crispy skin.
- Using an ovenproof skillet allows you to sear and bake in the same pan, minimizing cleanup.
- If you don’t have cornstarch, you can substitute with arrowroot powder or potato starch.
- Adjust the amount of sweet chili sauce or honey to control the sweetness and spice level to your taste.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
