Description

There’s something magical about the combination of sweet, spicy, and savory flavors in a dish. It’s like a symphony for your taste buds, and this Sticky Sweet Chili Chicken Thighs recipe hits all the right notes. Picture tender, golden-brown chicken thighs, their crispy skin glistening with a sticky glaze that’s equal parts tangy, sweet, and spicy. It’s the kind of dish that makes your kitchen smell incredible and brings everyone to the table before you’ve even finished plating.

This recipe is inspired by Asian flavors, combining pantry staples like soy sauce and sweet chili sauce with a hint of ginger and garlic for depth. It’s a versatile dish you can whip up for an elegant dinner party, a cozy family meal, or even meal prep for the week ahead. Plus, it’s straightforward to prepare, making it a great choice for cooks of all skill levels.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon cornstarch (optional, for extra crispiness)

For the Sticky Sweet Chili Glaze:

1/3 cup sweet chili sauce
2 tablespoons honey
2 tablespoons soy sauce (low-sodium recommended)
1 tablespoon rice vinegar
1 tablespoon Sriracha (optional for extra heat)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon sesame oil

For Garnish:

Sesame seeds
Chopped green onions
Lime wedges (optional)

Instructions

Step-by-Step Instructions:

1. Prepping the Chicken: Start by preheating your oven to 400°F (200°C). While the oven warms up, pat the chicken thighs dry with paper towels. This step is essential to achieving that coveted crispy skin. Generously season both sides of the chicken with salt and pepper. If you’re aiming for extra crispiness, lightly dust the thighs with cornstarch.

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Sear them for 6–8 minutes without moving them. This helps create a beautiful, golden-brown crust. Flip the thighs and cook for another 2–3 minutes on the other side.

2. Preparing the Sticky Sweet Chili Glaze: While the chicken is sizzling away, mix up the glaze. In a small bowl, whisk together the sweet chili sauce, honey, soy sauce, rice vinegar, Sriracha (if using), minced garlic, grated ginger, and sesame oil. This glossy mixture is the star of the show, adding layers of flavor to the dish.

Once the chicken is nicely seared, pour half of the glaze over the thighs in the skillet. Use a spoon or pastry brush to ensure each piece is coated evenly.

3. Baking to Perfection: Transfer the skillet to the oven and bake for 20–25 minutes. The chicken is ready when the internal temperature reaches 165°F (74°C) and the glaze is bubbling and caramelized. Halfway through baking, baste the chicken with the remaining glaze. This step ensures every bite is infused with sticky, sweet, and spicy goodness.

4. Finishing Touches: Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes. Resting allows the juices to redistribute, ensuring moist and flavorful meat. Garnish the thighs with a sprinkle of sesame seeds and chopped green onions for a pop of color and texture. Serve with lime wedges on the side for an optional zesty kick.

Notes

What to Serve It With: Sticky Sweet Chili Chicken Thighs pair wonderfully with steamed jasmine rice, fluffy coconut rice, or buttery garlic noodles. Add a side of roasted broccoli, snap peas, or a crunchy cucumber salad to round out the meal.
Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven or microwave until heated through.
Freezing Option: You can freeze cooked chicken thighs in the glaze for up to 2 months. Thaw overnight in the fridge and reheat before serving.