Print

Sticky Sweet Chili Chicken Thighs with Rice

Two glazed Sticky Sweet Chili Chicken Thighs resting on a bed of white rice in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for baking chicken thighs coated in a thick, sweet, and mildly spicy chili glaze, served with plain rice.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Cooked jasmine rice, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, and pepper. Place the thighs skin-side up on the wire rack.
  3. Bake the chicken for 25 minutes.
  4. While the chicken bakes, prepare the glaze. In a small saucepan, combine the sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat.
  5. In a separate small bowl, mix the cornstarch and water to create a slurry. Whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Remove from heat.
  6. After the initial 25 minutes of baking, brush half of the glaze generously over the chicken thighs.
  7. Return the chicken to the oven and bake for another 10 minutes.
  8. Remove the chicken, brush with the remaining glaze, and bake for a final 5 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
  9. Let the chicken rest for 5 minutes before serving hot over cooked jasmine rice.

Notes

  • This recipe uses bone-in, skin-on thighs for maximum flavor and crispy skin. For boneless, skinless thighs, reduce the total baking time by 10 to 15 minutes.
  • If you prefer a thinner glaze, skip the cornstarch slurry step.
  • You can garnish with sliced green onions or sesame seeds before serving.

Nutrition

Find it online: https://epicureempire.com/sticky-sweet-chili-chicken-thighs-with-rice/