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Sticky Sweet Chili Chicken Thighs with Rice

Close-up of a glazed Sticky Sweet Chili Chicken Thighs resting on a bed of white rice.
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Prepare tender, juicy chicken thighs coated in a thick, sweet, and spicy glaze, served simply over cooked rice.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 cups cooked white rice, for serving
  • 1 green onion, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear for 5 to 7 minutes until the skin is golden brown and crisp.
  3. Flip the chicken thighs. Place the skillet into the preheated oven and bake for 15 minutes.
  4. While the chicken bakes, prepare the glaze. In a small saucepan, combine the sweet chili sauce, soy sauce, honey (or brown sugar), rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring occasionally.
  5. Once simmering, whisk in the cornstarch slurry. Continue to cook for 1 minute, stirring constantly, until the sauce thickens into a sticky glaze. Remove from heat.
  6. Remove the skillet from the oven. Brush half of the sweet chili glaze evenly over the chicken thighs. Return the skillet to the oven and bake for another 5 to 8 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Remove the chicken from the oven. Brush the remaining glaze over the cooked chicken thighs. Let the chicken rest in the pan for 5 minutes.
  8. Serve the sticky sweet chili chicken thighs immediately over portions of cooked white rice. Garnish with sliced green onions.

Notes

  • For crispier skin, you can briefly broil the chicken for the last 1-2 minutes after glazing, watching carefully to prevent burning.
  • If you prefer boneless, skinless thighs, reduce the initial searing time and the total oven bake time by about 5 minutes.
  • You can substitute brown sugar for honey if you prefer a deeper molasses flavor in the glaze.

Nutrition

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