Sticky Sweet Chili Chicken Thighs

Sticky Sweet Chili Chicken Thighs

Sticky sweet chili chicken thighs with an oven-baked, lacquered finish—caramelized and glossy with a sweet-tangy kick. Chicken skin-side up bakes in a red-orange glaze, then gets a final broil for extra stickiness.

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Prep Time 10

Cook Time 30

marinating 30

Total Time 1 10

Servings: 4 servings

Course: Main Dish

Cuisine: Asian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

5 bone-in skin-on chicken thighs Use 4–6 thighs; keep skin on for the best caramelized lacquer.

Sweet chili glaze

0.5 cup sweet chili sauce Provides the sweet-spicy Thai-style flavor and glossy coating.
3 tbsp soy sauce Adds savory depth to balance the sweetness.
2 tbsp rice vinegar Keeps the glaze tangy without tasting harsh.
1 tbsp lime juice Brightens the glaze; fresh juice works best.
3 garlic cloves, minced Minced so it disperses through the glaze evenly.
1 tsp ginger, grated Grated for a mellow, fragrant heat.
1 tbsp honey Helps the glaze caramelize and turn sticky.
0.25 tsp red pepper flakes Adjust to taste for more or less heat.

Garnish

1 sesame seeds For garnish and a lightly toasted finish.
1 sliced green onions Adds freshness and color over the sticky glaze.
1 lime wedges Serve with extra tang right at the table.

Equipment

1 sheet pan

Method

Make the sticky sweet chili glaze

Whisk sweet chili sauce, soy sauce, rice vinegar, lime juice, garlic, ginger, honey, and red pepper flakes until evenly combined and glossy.

Marinate and bake

Marinate the chicken for 30 minutes while the oven preheats to 425°F.
Place chicken skin-side up in a baking dish and pour the sauce over.
Bake for 20 minutes, then baste the chicken with the sauce so the skin starts to lacquer.
Bake for 10 more minutes until deeply caramelized and sticky, with a thick, glossy glaze coating the chicken.

Finish and serve

Broil for 3 minutes to boost stickiness and caramelization, watching closely so the glaze doesn’t burn.
Garnish with sesame seeds, sliced green onions, and lime wedges before serving.

Notes

For the stickiest glaze, baste midway and keep the chicken skin-side up so the lacquer forms on top. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until hot (about 10–15 minutes). Freezing is not recommended because the glaze texture can break; for a lighter option, use boneless skinless thighs and reduce honey to 2 tsp for a thinner glaze.