These Sticky Sweet Chili Chicken Thighs offer a perfect balance of sweet, savory, and spicy flavors. With a sticky, caramelized glaze and crispy skin, this dish is an easy, delicious option for weeknight dinners.
INGREDIENTS
- Bone-in Chicken Thighs: Juicy and tender, chicken thighs hold up well to frying or roasting, giving you a flavorful and crispy result.
- Avocado Oil: A neutral, high-heat oil that crisps up the chicken skin and enhances the seasoning.
- Lemon Pepper: Adds a bright, zesty flavor with a touch of peppery heat.
- Garlic Powder: A simple seasoning that complements the savory and sweet glaze flavors.
- Salt and Pepper: Essential seasonings that bring out the natural flavors of the chicken.
Sticky Glaze
- Sweet Chili Sauce: The base of the glaze, adding sweetness and a mild kick of heat.
- Soy Sauce: Adds depth and umami flavor, balancing the sweetness in the glaze.
- Oyster Sauce: A rich, savory ingredient that enhances the flavor and thickness of the glaze.
- Sesame Oil: Adds a nutty aroma and complements the Asian-inspired flavors of the dish.
INSTRUCTIONS
- Step 1: Preparing the Chicken Thighs (Oven or Air Fryer)
- Preheat your oven or air fryer to 375°F (190°C). Pat the chicken thighs dry with a paper towel to help achieve crispy skin when cooked.
- Step 2: Season the Chicken
- In a small bowl, mix avocado oil, lemon pepper, garlic powder, salt, and pepper. Rub this seasoning mix evenly over the chicken thighs.
- Step 3: Air Fry or Roast the Chicken
- For the air fryer: Place the chicken skin-side down and air fry at 375°F for 15 minutes. For the oven: Line a baking tray with parchment paper and roast the chicken skin-side down for 20 minutes at 400°F. Flip and roast for an additional 10 minutes until the skin is crispy.
- Step 4: Prepare the Sticky Sauce
- In a large bowl, whisk together sweet chili sauce, soy sauce, sesame oil, and oyster sauce until well combined. Set aside for basting.
- Step 5: Apply the Sticky Glaze
- While the chicken is roasting or air frying, baste it several times with the sticky sauce, aiming for at least 4 rounds of basting to create a caramelized glaze.
- Step 6: Additional Cooking Time and Broiling
- After basting, add 10 more minutes of cooking time or until the chicken reaches an internal temperature of 165°F (74°C). For extra crispiness, turn on the broiler for the last 2-3 minutes of cooking, watching closely to avoid burning.
Serving and Storage Tips
- Serve Sticky Sweet Chili Chicken Thighs over jasmine rice, or pair them with stir-fried vegetables for a complete meal.
- Garnish with chopped green onions or sesame seeds to add extra color and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat or in the microwave until heated through, being careful not to overcook.
Helpful Notes
- For a spicier version, add a pinch of crushed red pepper flakes to the glaze or drizzle with sriracha sauce.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Basting multiple times while cooking enhances the sticky, caramelized texture of the glaze, making it extra flavorful.
Tips from Well-Known Chefs
- Chef Gordon Ramsay recommends patting the chicken dry before cooking to ensure a crispy, golden skin.
- Chef Roy Choi suggests using sesame oil for an added depth of flavor in Asian-inspired glazes.
- Chef Jamie Oliver advises broiling briefly for an added layer of caramelization on the chicken skin.
Why You'll Love This Recipe
- This dish combines sweet, savory, and spicy flavors in a perfectly balanced glaze.
- The chicken has a crispy skin with a sticky glaze, creating a delicious texture.
- It’s quick and easy to prepare, ideal for weeknight dinners.
Variations
- For a gluten-free option, substitute tamari for soy sauce and check that your sweet chili sauce is gluten-free.
- Use boneless chicken thighs or drumsticks if preferred, adjusting cooking time as needed.
- Add sliced bell peppers or broccoli to the roasting pan for a built-in vegetable side dish.