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Sticky Sweet Chili Chicken Thighs

This delightful recipe marries succulent chicken with a perfect blend of sweet and savory flavors, resulting in crispy skin and a sticky glaze.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces bone-in chicken thighs, skin-on Ensure the chicken thighs are thawed if using frozen.
For the marinade
  • 1/2 cup sweet chili sauce Use halal-certified sauces for compliance.
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil
  • to taste Salt and pepper
For garnish
  • to taste Fresh scallions (optional) Add for garnish.

Method
 

Preparation
  1. In a bowl, mix together the sweet chili sauce, soy sauce, honey, minced garlic, ginger, sesame oil, salt, and pepper to create the marinade.
  2. Place the chicken thighs in a large zip-top bag or dish, and pour the marinade over them. Make sure each piece is well-coated. Seal or cover, and let it marinate in the refrigerator for at least 30 minutes.
  3. Preheat your oven to 425°F (220°C).
  4. Take the marinated chicken thighs out of the fridge and place them skin-side up on a lined baking sheet.
Cooking
  1. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy.
  2. For extra flavor, baste the chicken with the leftover marinade halfway through cooking.
  3. Once done, let the chicken rest for a few minutes. Garnish with fresh scallions if desired, and serve hot.

Notes

For best flavor, marinate the chicken overnight. Ensure to place the chicken on the middle rack for even cooking. If sweet chili sauce is unavailable, mix equal parts of honey and chili paste as a substitution.