Hey y'all! If you're looking for a dinner that's big on flavor and easy on prep, these Sweet Chili Chicken Thighs are about to become your new go-to. They're the perfect blend of sweet and gently spicy, with caramelized, sticky skin and super juicy meat. Whether it's a rushed weeknight or you're hosting friends for a casual weekend gathering, this recipe is sure to impress. Let's get cooking!
Why You'll Love This
- Exploding with flavor thanks to sweet chili sauce and garlic.
- Minimal ingredients and prep for maximum weeknight ease.
- Oven-baked for crispy skin and tender, juicy meat every time.
- Perfect for meal prep or serving a crowd—scales up easily.
- Pairs beautifully with rice, noodles, or simple veggies.
Ingredients
- 8 bone-in, skin-on Chicken thighs (about 2 ½ pounds)
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon lime juice (about 1 lime)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper (optional, for extra heat)
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon sesame seeds (for garnish, optional)
Directions
Step 1: Prep the Marinade
In a large bowl, whisk together the sweet chili sauce, soy sauce, olive oil, minced garlic, lime juice, salt, pepper, and crushed red pepper (if using).
Step 2: Marinate the Chicken
Add the chicken thighs to the bowl and toss until they're well coated with the marinade. Cover and refrigerate for at least 30 minutes (1-2 hours for maximum flavor; overnight if time allows).
Step 3: Bake the Chicken
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easier cleanup. Arrange the chicken thighs skin-side up on the sheet. Reserve leftover marinade.
Bake for 25 minutes, then brush the thighs with remaining marinade. Return to the oven for 10-15 more minutes, or until the chicken is golden and the internal temperature reaches 175°F (80°C). Turn on the broiler for 2-3 minutes for extra caramelization, watching carefully!
Step 4: Garnish and Serve
Once out of the oven, sprinkle with chopped cilantro and sesame seeds. Serve hot with your favorite sides!
Notes
- For extra-crispy skin, pat the chicken dry before marinating.
- Letting the chicken rest for 5 minutes after baking keeps it juicy.
- Use a digital thermometer to check doneness for food safety.
Variations
- Boneless Version: Use boneless thighs and reduce baking time to about 25 minutes.
- Air Fryer: Air fry at 380°F (193°C) for 20-22 minutes, flipping halfway.
- Grill: Grill over medium-high heat, 6-7 minutes per side, brushing with marinade as you go.
Required Equipment
- Large mixing bowl
- Baking sheet
- Aluminum foil or parchment paper
- Basting brush
- Digital thermometer
Storage Instructions
Store leftover Sweet Chili Chicken Thighs in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 10-12 minutes or microwave until hot. For longer storage, freeze up to 2 months and thaw overnight in the refrigerator before reheating.
Suggested Pairings & Serving Recommendations
- Steamed jasmine or basmati rice
- Stir-fried or roasted vegetables (try broccoli or snap peas)
- Asian cucumber salad for a refreshing side
- Crispy noodles or sesame slaw for extra crunch
Pro Tips
- Marinate the chicken overnight for the deepest flavor penetration.
- Broil for just a couple of minutes at the end for irresistible caramelization.
- Let chicken rest before serving to keep every bite succulent and juicy.
FAQ
- Can I use chicken breasts instead of thighs?
- Yes, but they may be less juicy. Reduce baking time by 5-10 minutes to avoid overcooking.
- Is this recipe very spicy?
- The sweet chili sauce is mostly sweet with mild heat. Add or omit the crushed red pepper based on your spice preference.
- Can I make these ahead for meal prep?
- Definitely! Cooked thighs reheat well and can be portioned out for lunchboxes or busy weeknights.
Prep & Cook Times
- Prep time: 10 minutes
- Marinate time: 30-120 minutes
- Cook time: 35-40 minutes
- Total time: 1 hour 15 minutes (with 30 min. marinate)
Ingredients
- 8 bone-in, skin-on chicken thighs
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Chopped green onions and sesame seeds, for garnish
Instructions
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1Preheat the oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
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2In a small bowl, mix together the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and olive oil.
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3Arrange the chicken thighs in a baking dish, skin side up. Pour the sweet chili mixture evenly over the chicken, ensuring each piece is well coated.
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4Bake uncovered for 35 minutes, or until the chicken is cooked through and the skin is crisp. Baste the chicken with pan juices halfway through cooking.
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5Garnish with chopped green onions and sesame seeds before serving. Serve hot with your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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