Description

These Sticky Sweet Chili Chicken Thighs are bold, juicy, and coated in a sweet-spicy glaze made from chili sauce, soy, garlic, and ginger. Oven-baked until crispy with caramelized edges, they’re a foolproof dinner that tastes like takeout but better.

Ingredients

Scale

6–8 bone-in, skin-on chicken thighs
¾ cup sweet chili sauce
2 tablespoons soy sauce (or coconut aminos for gluten-free)
1 tablespoon rice vinegar or lime juice
2 tablespoons honey or maple syrup
1 tablespoon fresh grated ginger
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 tablespoon neutral oil (avocado or vegetable)
Optional garnish: sesame seeds, scallions, cilantro

Instructions

Preheat Oven: Heat oven to 425°F (220°C). Line a baking tray with foil or parchment.
Make the Sauce: In a bowl, whisk chili sauce, soy, vinegar, honey, ginger, garlic, and red pepper flakes.
Sear Chicken: Pat chicken dry. Season with salt and pepper. Heat oil in a skillet, then sear skin-side down 4–5 minutes until golden.
Bake with Sauce: Flip chicken, pour sauce over, and bake 25–30 minutes or until internal temp is 165°F (74°C).
Optional Broil: Broil 2–3 minutes for extra sticky, caramelized skin.
Serve: Garnish with sesame seeds, scallions, or cilantro and enjoy hot.

Notes

Pat chicken dry to achieve crispy skin.
Sear before baking for maximum flavor and texture.
Use a thermometer to avoid overcooking.
Broil briefly for an irresistible sticky finish.
Marinate chicken up to 24 hours for deeper flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 chicken thigh

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