Description
These Sticky Sweet Chili Chicken Thighs are a flavorful and easy-to-make Asian-inspired main course. Juicy chicken thighs are marinated in a sweet and tangy chili sauce blend, baked until tender, and then finished under the broiler with a sticky, caramelized glaze. Garnished with fresh green onions and toasted sesame seeds, this dish delivers a perfect balance of sweetness, heat, and umami in every bite—ideal for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Slurry and Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons chopped green onions, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if using. This mixture will serve as both the marinade and the base for the sticky glaze later.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag or shallow dish and pour in half of the marinade, reserving the other half for cooking. Seal or cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours to develop flavor and tenderness.
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking dish with foil and lightly grease it to prevent sticking and ease cleanup.
- Bake the Chicken: Arrange the marinated chicken thighs in a single layer in the prepared baking dish. Bake for 25 to 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the Sticky Sauce: While the chicken bakes, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 2 to 3 minutes until the sauce thickens and becomes glossy. Remove from heat.
- Broil for Glaze: Once the chicken is cooked, brush the thickened sauce generously over each piece. Switch the oven to broil on high and place the dish under the broiler for 2 to 3 minutes, watching carefully until the tops are caramelized and sticky.
- Garnish and Serve: Remove the chicken from the oven and sprinkle with chopped green onions and sesame seeds. Serve immediately for a delicious and visually appealing meal.
Notes
- For an extra smoky flavor, grill the chicken thighs instead of baking; adjust cooking times accordingly.
- You can substitute chicken thighs with drumsticks or bone-in thighs, but increase cooking time to ensure doneness.
- If you prefer less heat, omit the crushed red pepper flakes.
- Make sure to monitor the chicken closely during broiling to avoid burning due to the sugar in the glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
