Name: Sticky Sweet Chili Chicken Thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 6 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 cup sweet chili sauce; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon honey (or maple syrup for vegan); 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/2 teaspoon red pepper flakes (optional); 1 tablespoon cornstarch + 2 tablespoons water (for slurry); Chopped green onions and sesame seeds for garnish

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Sticky Sweet Chili Chicken Thighs a tender, juicy chicken thighs coated in a glossy, sticky sweet chili glaze with just the right balance of savory, sweet, and spicy. I find this dish to be the perfect choice for an easy weeknight dinner or a flavorful meal prep option.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs

1 tablespoon olive oil

Salt and pepper to taste

½ cup sweet chili sauce

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey (or maple syrup for vegan)

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

½ teaspoon red pepper flakes (optional)

1 tablespoon cornstarch + 2 tablespoons water (for slurry)

Chopped green onions and sesame seeds for garnish

Directions

Preheat oven to 400°F (200°C).

Pat chicken thighs dry with a paper towel and season with salt and pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and cook another 2–3 minutes. Remove and set aside.

In the same skillet, combine sweet chili sauce, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.

Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens.

Return chicken thighs to the skillet, spoon sauce over them, and transfer to the oven.

Bake for 20–25 minutes, or until chicken reaches 175°F (80°C) internally and the skin is crispy.

Remove from oven, spoon more sauce over the chicken, and garnish with green onions and sesame seeds.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 35 minutes to cook, and 45 minutes total. Each serving is approximately 365 kcal.

Variations

I sometimes swap chicken thighs for boneless, skinless chicken thighs for a quicker cook time.

For a lighter option, I like using chicken breast, though I reduce the oven time so it doesn’t dry out.

If I want more heat, I add extra red pepper flakes or a drizzle of sriracha.

To keep it vegan, I use cauliflower florets instead of chicken and maple syrup instead of honey.

For an even deeper flavor, I marinate the chicken in the sauce for 1–2 hours before cooking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I like to use the oven at 350°F (175°C) until warmed through, so the chicken skin crisps back up. If I’m in a hurry, the microwave works fine too, though the skin won’t stay as crispy. The sauce can thicken in the fridge, so I sometimes add a splash of water when reheating.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, I often use boneless thighs when I want a faster cook time. Just reduce the oven time by about 5–7 minutes.

Can I make this dish ahead of time?

I can cook the chicken and sauce ahead of time, store them separately, and then reheat together before serving. This way, the chicken stays juicy and the sauce doesn’t overcook.

What can I serve with sticky sweet chili chicken thighs?

I like serving them with steamed jasmine rice, roasted vegetables, or stir-fried noodles. The sauce pairs beautifully with almost any side.

How spicy is this recipe?

The sweetness of the chili sauce keeps it mild. If I want more heat, I add extra red pepper flakes or fresh chili slices.

Can I cook this recipe without an oven-safe skillet?

Yes, I can sear the chicken in a regular pan, transfer it to a baking dish, pour the sauce over, and then finish it in the oven.

Conclusion

I love how these sticky sweet chili chicken thighs bring bold flavor with such little effort. The glaze is perfectly balanced, and the one-pan method makes cleanup easy. Whether I’m making dinner during the week or prepping meals ahead, this recipe always delivers juicy chicken with a sticky, irresistible sauce.

Recipe:

Sticky Sweet Chili Chicken Thighs

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Halal

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Description

Tender, juicy chicken thighs glazed in a sticky, sweet chili sauce with a perfect balance of savory, sweet, and spicy flavors. A quick and easy one-pan recipe ideal for weeknight dinners or meal prep.

Instructions

Preheat oven to 400°F (200°C).
Pat chicken thighs dry with a paper towel and season with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and cook another 2–3 minutes. Remove and set aside.
In the same skillet, combine sweet chili sauce, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Return chicken thighs to the skillet, spoon sauce over them, and transfer to the oven.
Bake for 20–25 minutes, or until chicken reaches 175°F (80°C) internally and the skin is crispy.
Remove from oven, spoon more sauce over the chicken, and garnish with green onions and sesame seeds.