Description
Sticky Sweet Chili Chicken Thighs are tender, juicy boneless chicken thighs baked to perfection in a flavorful marinade of sweet chili sauce, soy sauce, honey, and a hint of heat from sriracha. This Asian-inspired dish is finished with a thickened sauce glaze and garnished with green onions and sesame seeds, making it a delicious main course perfect for weeknight dinners or entertaining.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional for heat)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
Thickening Sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional for thickening)
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, sriracha (if using), minced garlic, grated ginger, and sesame oil until well combined.
- Marinate the Chicken: Place the chicken thighs into a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the remaining marinade for later use. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 8 hours for maximum flavor.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Bake the Chicken: Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Bake in the preheated oven for 25–30 minutes, flipping halfway through to ensure even cooking and caramelization. The chicken should be cooked through and slightly browned on both sides.
- Prepare the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a gentle simmer over medium heat. If a thicker sauce is desired, stir in the cornstarch slurry and cook for a few more minutes, stirring constantly, until the sauce has thickened.
- Glaze and Garnish: Once the chicken is fully cooked, brush it with the thickened sauce or serve the sauce on the side. Sprinkle chopped green onions and sesame seeds over the top just before serving to add fresh flavor and a bit of crunch.
Notes
- You can also grill the chicken thighs for an extra charred and smoky flavor instead of baking.
- Adjust the amount of sriracha to control the spiciness according to your preference.
- This dish pairs wonderfully with steamed rice, cooked noodles, or stir-fried vegetables for a complete meal.
