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Sweet Chili Glazed Thai Boneless Chicken Thighs

Sweet chili glazed Thai boneless chicken thighs with a sticky red-orange caramelized sauce and a quick broil finish. Marinated for 30 minutes, baked at 425°F, then broiled until glossy for maximum flavor in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken thighs Use 4-6 thighs; adjust to fit your baking dish in a single layer.
  • 0.5 cup Thai sweet chili sauce
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 3 clove garlic, minced
  • 1 tsp ginger, grated Grate fresh ginger for best aroma.
  • 1 tbsp honey
  • 0.25 tsp red pepper flakes
  • fresh cilantro, sesame seeds, and lime wedges for garnish Optional but recommended for brightness and crunch.

Equipment

  • 1 sheet pan

Method
 

Make the sweet chili marinade
  1. Whisk Thai sweet chili sauce, soy sauce, lime juice, fish sauce, minced garlic, grated ginger, honey, and red pepper flakes until smooth.
  2. Add boneless skinless chicken thighs to the marinade and turn to coat, then marinate for 30 minutes.
Bake and caramelize
  1. Preheat the oven to 425F, then place the chicken in a baking dish (skin-side up) and bake for 20 minutes.
  2. Baste the chicken with the remaining sauce, then bake for 5 more minutes until deeply caramelized.
  3. Broil for 2-3 minutes until the glaze looks extra sticky and glossy, watching closely to prevent burning.
Finish and serve
  1. Garnish with fresh cilantro, sesame seeds, and lime wedges, then serve hot.

Notes

Pro tip: for the glossiest glaze, broil right at the end and keep an eye on it—sweet chili sauce can darken quickly. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven or skillet until warmed through. Freezing isn’t recommended because the glaze can lose texture. For a lower-sodium swap, use low-sodium soy sauce and reduce any added salt elsewhere.