Sticky Sweet Chili Chicken Thighs (Print version)
Crisp-skinned chicken thighs baked with a sticky sweet chili, garlic, ginger, and lime glaze.
# Ingredients:
For the chicken
01 -
4 large bone-in, skin-on chicken thighs, about 2 to 2 1/4 lb (900 g to 1 kg)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
For the sweet chili glaze
04 -
3/4 cup (180 ml) Thai sweet chili sauce
05 -
1 tablespoon low-sodium soy sauce
06 -
1 tablespoon fresh lime juice
07 -
1 teaspoon lime zest
08 -
2 teaspoons rice vinegar
09 -
2 cloves garlic, finely grated or minced
10 -
1 teaspoon fresh grated ginger
11 -
1 teaspoon toasted sesame oil
12 -
1/4 teaspoon red pepper flakes, optional
For serving
13 -
2 green onions, thinly sliced
14 -
1 teaspoon sesame seeds
15 -
Lime wedges
16 -
Cooked rice or steamed vegetables
# Instructions:
01 -
Arrange a rack in the middle of the oven and heat to 400°F. Pat the chicken thighs very dry and season all over with salt and pepper.
02 -
Place the thighs skin-side down in a cold large oven-safe skillet. Set over medium heat and cook undisturbed for 15-18 minutes, until the skin is deep golden and releases easily.
03 -
While the chicken cooks, whisk sweet chili sauce, soy sauce, lime juice, lime zest, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes in a bowl.
04 -
Transfer the chicken to a plate. Pour off all but 1 tablespoon of fat from the skillet. Return the chicken skin-side up, spoon the glaze over the thighs, and bake for 12-16 minutes, until the thickest part reaches 165°F.
05 -
For a stickier top, broil for 1-2 minutes until the glaze bubbles and darkens in spots. Watch closely because the sauce can burn fast.
06 -
Rest for 5 minutes. Spoon pan sauce over the chicken, then finish with green onions, sesame seeds, and lime wedges. Serve with rice or vegetables.
# Good to know:
01 -
Best with bone-in, skin-on thighs for juicy meat and crisp skin.
02 -
Use a thermometer and cook poultry to at least 165°F.
03 -
Leftovers keep refrigerated for up to 4 days.