Sweet Asian Chili Chicken Thighs

🍗 Sweet Asian Chili Chicken Thighs

Crispy, juicy, and coated in a sweet-spicy glaze — a crowd-pleasing dish with bold Asian flavors.

⏱ Time & Servings

• Prep Time: 10 minutes (+ optional 30-min marinade)
• Cook Time: 30 minutes
• Total Time: 40–70 minutes
• Servings: 4
• Skill Level: Easy

🛒 Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• Salt and pepper to taste
• 1 tbsp oil (for stovetop or oven roasting)

Optional Marinade (recommended for more flavor):

• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• Salt and pepper

For the Sweet Chili Glaze:

• ⅓ cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp honey (optional, for more sweetness)
• Optional: pinch of chili flakes or 1 tsp sriracha
• Optional thickener: 1 tsp cornstarch + 1 tbsp water

Optional Garnishes:

• Toasted sesame seeds
• Chopped green onions
• Fresh cilantro

👩‍🍳 Instructions

1. (Optional) Marinate the Chicken

1. Mix marinade ingredients in a bowl or zip-top bag.
2. Add chicken, coat well, and marinate in fridge for 30 minutes (up to 8 hours).
3. Let sit at room temp for 15 minutes before cooking.

2. Cook the Chicken

Pick one of the following methods:

✅ Oven-Baked (Easy):

• Preheat oven to 400°F (200°C).
• Place chicken on a foil-lined, oiled baking tray, skin-side up.
• Bake 35–45 minutes, until internal temp reaches 165°F (74°C).
• Broil for 2–3 minutes at the end for crispier skin.

✅ Stovetop (Crispy Skin):

• Heat 1–2 tbsp oil in a skillet over medium-high heat.
• Sear chicken skin-side down for 5–6 minutes until crisp.
• Flip, cover, and cook on medium-low for 8–10 minutes.
• Drain excess fat.

✅ Air Fryer (Quick & Healthy):

• Preheat to 375°F (190°C).
• Place chicken skin-side up in a single layer.
• Air fry 20–25 minutes, flipping halfway through.
• Brush glaze on during last 3–5 minutes.

✅ Grilled (Smoky Flavor):

• Preheat grill to medium heat.
• Grill chicken skin-side down 6–7 minutes.
• Flip and cook another 6–8 minutes.
• Brush glaze on during the last few minutes.

3. Make the Glaze

1. In a small saucepan, combine sweet chili sauce, soy sauce, vinegar, and honey.
2. Simmer over medium heat until slightly thickened (2–3 minutes).
3. Optional: Mix cornstarch and water, stir into sauce, and simmer 1–2 more minutes until glossy.
4. Add chili flakes or sriracha for heat.

4. Glaze & Garnish

1. Brush cooked chicken with warm glaze.
2. For sticky, caramelized finish, return chicken to oven or pan for 2–3 minutes.
3. Garnish with sesame seeds, green onions, and cilantro.

🍚 Serving Suggestions

• Steamed jasmine or basmati rice
• Coconut rice or garlic fried rice
• Stir-fried veggies: bok choy, bell peppers, snow peas
• Asian slaw with sesame dressing
• Lettuce wraps, tacos, or rice bowls

🧊 Storage & Reheating

• Fridge: Store chicken for up to 4 days. Keep sauce separate for best texture.
• Freezer: Freeze for up to 3 months. Thaw in fridge overnight.
• Reheat: Oven at 350°F (covered), microwave on medium, or skillet with a splash of water.

💡 Tips & Tricks

• Want it crispier? Pat chicken skin dry before cooking.
• Sauce too salty? Add honey or lime juice.
• No sweet chili sauce? Mix sugar, vinegar, garlic, and chili flakes to make your own.
• Don’t glaze too early — apply during last few minutes to avoid burning.

❓ FAQs

Q: Can I use boneless chicken?
Yes! It cooks faster and soaks up more glaze. Just reduce cooking time.

Q: Not a fan of spice?
Use mild sweet chili sauce and skip the chili flakes or sriracha.

Q: Can I make this ahead?
Yes! Cook chicken, store glaze separately, and reheat + glaze before serving.

🥢 Final Thoughts

Sweet Asian Chili Chicken Thighs are juicy, flavorful, and coated in a sticky, spicy-sweet glaze that hits every note — perfect for dinner guests or a fast weeknight meal. Once you try it, you’ll be hooked!