Name: Sticky Sweet Chili Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 6 chicken thighs (boneless or bone-in, skin-on or skinless); Salt and black pepper, to taste; 2 tbsp olive oil or vegetable oil; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced or grated; 1/3 cup sweet chili sauce; 2 tbsp soy sauce; 1 tbsp honey or brown sugar; 1 tbsp rice vinegar or 1 tbsp lime juice; 1/2 tsp red pepper flakes or 1 tsp chili paste (optional, for extra heat); 2 green onions, chopped (for garnish); 1 tsp sesame seeds (for garnish)

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Why You’ll Love This Recipe

The sauce is irresistibly sticky, sweet, and spicy all at once.
It uses simple pantry ingredients and requires minimal prep time.
The chicken thighs stay juicy and flavorful, even after baking or pan-searing.
It’s easy to customize—adjust the spice level, use boneless or bone-in thighs, and pair with your favorite sides.
Pairs beautifully with rice, noodles, or roasted vegetables for a balanced meal.

Ingredients

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

Chicken thighs (boneless or bone-in, skin-on or skinless)
Salt and black pepper
Olive oil or vegetable oil
Garlic, minced
Ginger, minced or grated
Sweet chili sauce
Soy sauce
Honey or brown sugar
Rice vinegar or lime juice
Red pepper flakes or chili paste (optional, for extra heat)
Green onions and sesame seeds, for garnish

Directions

Prepare the chicken: Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
Sear the chicken: Heat oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down if using skin-on, and sear until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.
Make the sauce: In the same skillet, sauté garlic and ginger until fragrant (about 30 seconds). Add sweet chili sauce, soy sauce, honey (or brown sugar), and rice vinegar. Stir and simmer until slightly thickened.
Coat the chicken: Return the chicken to the skillet, turning to coat in the sauce. Spoon sauce over the top as it simmers.
Finish cooking: Reduce heat to medium-low, cover, and cook until the chicken reaches an internal temperature of 165 °F (about 10–15 minutes, depending on thickness). If baking, transfer to a preheated 400 °F oven for 15–20 minutes until fully cooked and sticky.
Glaze and serve: Remove the lid (or from oven) and simmer a few extra minutes uncovered to thicken the sauce further. Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

Serves: 4 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Extra spicy: Add sriracha, chili paste, or more red pepper flakes to increase the heat.
Milder version: Use less sweet chili sauce or replace part of it with ketchup for a gentler flavor.
Grilled version: Grill the chicken first for smoky depth, then toss in the sauce before serving.
Crispy baked version: Bake at 425 °F on a lined sheet until crisp, then brush with sauce in the last 5 minutes.
Alternate protein: Use chicken breast, wings, shrimp, or tofu in place of chicken thighs.

Storage/Reheating

Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
Freezing: Store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of water if the sauce thickens too much.
Tip: The sauce often tastes even better the next day as the flavors meld.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and more forgiving. If using breasts, reduce cooking time slightly to avoid overcooking.

2. How do I make the sauce stick better?

Let the sauce simmer until it thickens slightly before adding the chicken back. The sugars in the sauce will caramelize, helping it adhere beautifully.

3. Can I bake instead of pan-fry?

Absolutely. Arrange chicken on a lined baking sheet, bake at 400 °F for 20–25 minutes, and brush with sauce during the last few minutes.

4. Is sweet chili sauce the same as chili garlic sauce?

No. Sweet chili sauce is milder and more syrupy, while chili garlic sauce is thicker and spicier. You can mix the two for balance.

5. What sides go well with this dish?

Steamed jasmine rice, coconut rice, roasted vegetables, or a crisp cucumber salad all pair wonderfully.

6. How spicy is this recipe?

It’s moderately spicy by default. Adjust heat to taste by adding or omitting chili flakes or hot sauce.

7. Can I make this ahead of time?

Yes. Cook the chicken and store it with the sauce separately or together. Reheat gently before serving for best texture.

8. How do I thicken the sauce if it’s too runny?

Simmer uncovered for a few minutes longer, or mix 1 teaspoon of cornstarch with water and stir it in to thicken.

9. Can I use bone-in chicken thighs?

Yes, but they’ll need extra time to cook through—about 30 minutes total. Ensure they reach 165 °F internally.

10. Why is my sauce too sweet?

Balance it by adding a bit more soy sauce or a splash of rice vinegar or lime juice to introduce savory and acidic notes.

Conclusion

Sticky Sweet Chili Chicken Thighs offer the perfect balance of sweet, savory, and spicy flavors in one easy dish. The glaze caramelizes beautifully, creating tender, flavorful chicken that’s ideal for busy weeknights or casual entertaining. With its quick prep, flexible cooking methods, and bold flavor, this recipe is sure to become a favorite in your rotation.

Sticky Sweet Chili Chicken Thighs

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Juicy chicken thighs coated in a glossy, sweet, spicy, and tangy sauce made with sweet chili, soy, and honey. This quick, flavorful dish caramelizes beautifully and pairs perfectly with rice or vegetables.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Sear or Bake
Cuisine: Asian-Inspired
Diet: Halal

Instructions

Pat chicken thighs dry and season both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
Add sweet chili sauce, soy sauce, honey, and rice vinegar. Stir and simmer until slightly thickened, about 2–3 minutes.
Return chicken to the skillet, coating each piece with sauce. Reduce heat to medium-low, cover, and cook 10–15 minutes, or until internal temperature reaches 165°F (74°C).
For baked version: transfer to a preheated 400°F (200°C) oven and bake 15–20 minutes until cooked through and sticky.
Remove the lid (or from oven) and simmer uncovered a few extra minutes to thicken the glaze.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Adjust spice level by adding more or less chili flakes or paste.
Use chicken breasts or wings as alternatives, adjusting cooking time accordingly.
For a crispier version, bake at 425°F and glaze in the last 5 minutes.
Grilling option: grill chicken first, then toss in sauce before serving.
The sauce thickens further as it cools—perfect for sticky glazing.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 380
Sugar: 18g
Sodium: 720mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 28g
Cholesterol: 115mg