Description
Tender chicken thighs coated in a sticky sweet chili sauce, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 to 6 chicken thighs (bone-in, skin-on)
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons honey (maple syrup or agave as a vegan option)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- Salt and pepper to taste
- Optional garnishes: sliced green onions, sesame seeds, fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the sweet chili sauce, soy sauce, sesame oil, honey, minced garlic, grated ginger, and lime juice in a mixing bowl and whisk until blended.
- Season the chicken thighs with salt and pepper.
- Add a bit of oil to a large oven-safe skillet over medium-high heat, and place the chicken thighs skin-side down; sear for about 5 minutes until golden brown.
- Pour the sauce over the chicken thighs, ensuring they are coated.
- Slide the skillet or transfer to a baking dish, and roast for about 25 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
For an extra kick of spice, consider adding sriracha or chili flakes to the sauce. You can also swap chicken thighs for drumsticks or breasts if you prefer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg