Description
Sticky Sweet Chili Chicken Thighs are a flavorful and easy-to-make dish that combines sweet and savory flavors with a hint of spice.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes until well combined.
- Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper.
- Pour any remaining marinade over the chicken thighs.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C).
- Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add sliced fresh chili peppers to the marinade.
- Serve with steamed rice or quinoa to soak up the delicious sauce, or pair with a fresh salad for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg