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–+ servings
Sweet Chili Chicken Thighs

Sweet Chili Chicken Thighs for Crispy, Flavor-Packed Nights

This dish features Sweet Chili Chicken Thighs, perfect for busy weeknights packed with flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Asian-Fusion
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs skin-on provides the perfect crispy texture
  • 2 tablespoons Neutral Oil vegetable oil works just fine
  • 1 teaspoon Sea Salt kosher salt enhances texture and even distribution
  • 1/2 teaspoon Black Pepper freshly ground adds a peppery kick
For the Glaze
  • 1/2 cup Sweet Chili Sauce choose a thicker variety for best results
  • 3 cloves Garlic minced, fresh adds depth and aroma
  • 2 tablespoons Soy Sauce go for tamari to make it gluten-free
  • 2 tablespoons Rice Vinegar apple cider vinegar works well in a pinch
  • 1 tablespoon Fresh Lime Juice brightens up the glaze
  • 1 teaspoon Ginger grated, fresh is always the best for full flavor
  • 1 teaspoon Sesame Oil omit if you want a simpler flavor
For Thickening
  • 1 tablespoon Cornstarch mixed with water; used to thicken the glaze

Equipment

  • Oven
  • Skillet
  • Saucepan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to achieve the perfect balance of a crispy exterior and juicy interior.
  2. Pat the chicken thighs dry with paper towels and season generously with sea salt and freshly ground black pepper.
  3. In a large oven-safe skillet, heat a couple of tablespoons of neutral oil over medium-high heat. Sear the chicken thighs skin-side down for 6–8 minutes until golden brown and crispy.
  4. In a small saucepan, combine sweet chili sauce, minced garlic, soy sauce, rice vinegar, lime juice, and grated ginger. Simmer for 2-3 minutes until the glaze slightly thickens.
  5. Pour two-thirds of the glaze over the seared chicken thighs in the skillet, ensuring they are well-coated.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  7. Remove from the oven and let the chicken rest for about 5 minutes. Drizzle the reserved glaze over the chicken and garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

The glaze can be prepped in advance. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.

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