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Sticky Sweet Chili Chicken Thighs

Sticky sweet chili chicken thighs baked until the skin is golden and the glaze turns glossy, caramelized, and lacquer-like. Sweet chili glaze chicken thighs are marinated for 30 minutes, then oven-basted and broiled for extra stickiness and char-kissed edges.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 5 4-6 bone-in skin-on chicken thighs Use thighs with skin for the lacquered, caramelized finish.
Sticky sweet chili glaze
  • 0.5 cup sweet chili sauce
  • 3 tbsp soy sauce Prefer low-sodium if you like a lighter salt level.
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 3 clove garlic Minced.
  • 1 tsp ginger Grated.
  • 1 tbsp honey
  • 0.25 tsp red pepper flakes
Garnish
  • 1 sesame seeds Optional, for texture and a toasty finish.
  • 3 sliced green onions Optional, for freshness.
  • 1 lime wedges Optional, for serving.

Equipment

  • 1 sheet pan

Method
 

Make the glaze and marinate
  1. Whisk sweet chili sauce, soy sauce, rice vinegar, lime juice, garlic, ginger, honey, and red pepper flakes until smooth.
  2. Marinate the chicken for 30 minutes.
  3. Preheat the oven to 425F.
Bake until sticky and caramelized
  1. Place chicken skin-side up in a baking dish and pour the sauce over.
  2. Bake for 20 minutes, then baste with the sauce.
  3. Bake for 10 more minutes, until deeply caramelized and sticky.
Broil for extra lacquer
  1. Broil for 3 minutes until the glaze is extra sticky and caramelized.
Finish and serve
  1. Garnish with sesame seeds, sliced green onions, and lime wedges.

Notes

For best lacquered results, keep the chicken skin-side up so the glaze clings and reduces where it can caramelize. Store leftovers in the fridge up to 3 days; reheat in a hot oven so the glaze re-sticks. Freezing is not recommended because the skin can lose its crispness. For a gluten-free option, use tamari instead of soy sauce.