Sweet Chili Chicken Thighs have become a go-to recipe in my kitchen, especially when I’m craving something flavorful but don’t want to spend hours cooking.
They’re perfect for a weeknight dinner, but also impressive enough for guests.
What makes them special? The combination of the sweet and spicy sauce with the juicy, tender chicken is just incredible.
Recipe Overview: Sweet Chili Chicken Thighs
This dish is all about tender chicken thighs coated in a sticky, sweet, and slightly spicy sauce.
The chicken is baked until it’s perfectly cooked and the sauce caramelizes beautifully, creating a glaze that’s both flavorful and visually appealing.
You can serve these Sweet Chili Chicken Thighs with rice, noodles, or even a fresh salad. They’re also great as part of an appetizer spread.
It’s a relatively quick and easy meal.
Making them is super simple, and the flavors are so satisfying.
Detailed Ingredients for Sweet Chili Chicken Thighs
Here’s what you’ll need to gather:
- Chicken Thighs: About 2 pounds, boneless and skinless. I prefer boneless, skinless thighs because they cook evenly and are easy to eat, but you can use bone-in, skin-on if you prefer – just adjust the cooking time accordingly.
- Sweet Chili Sauce: 1 cup. This is the star of the show! You can find this in most grocery stores in the Asian foods section.
- Soy Sauce: 2 tablespoons. This adds a salty, umami flavor that balances the sweetness of the chili sauce. Low-sodium soy sauce works great too, if you want to keep this meal low on sodium.
- Rice Vinegar: 1 tablespoon. This adds a touch of acidity to brighten up the flavors. If you don’t have rice vinegar, apple cider vinegar or white vinegar can work in a pinch.
- Garlic: 2 cloves, minced. Fresh garlic is best, but you can use ½ teaspoon of garlic powder if that’s all you have.
- Ginger: 1 teaspoon, minced. Fresh ginger adds a wonderful warmth and zing. You can substitute with ¼ teaspoon of ground ginger.
- Cornstarch: 1 tablespoon. This helps thicken the sauce into a beautiful glaze.
- Water: 2 tablespoons. Used to make a cornstarch slurry.
- Sesame Seeds & Green Onions: For garnish (optional). These add a nice finishing touch and a little extra flavor.
Step-by-Step Instructions: Making Perfect Sweet Chili Chicken Thighs
1. Preheat and Prep: First, preheat your oven to 400°F (200°C). Lightly grease a baking dish – a 9×13 inch dish works well.
2. Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until it’s smooth. This is your slurry, and it’s what will make the sauce nice and thick.
3. Create the Sauce: In a larger bowl, combine the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger. Whisk it all together until it’s well combined.
4. Add the Slurry: Pour the cornstarch slurry into the sauce and whisk again. Make sure there are no lumps of cornstarch.
5. Coat the Chicken: Place the chicken thighs in the baking dish. Pour the sauce over the chicken, making sure each piece is well coated. You can use tongs or a spoon to flip them around and get them fully covered.
6. Bake the Chicken: Bake in the preheated oven for 30-35 minutes. The chicken should be cooked through, and the internal temperature should reach 165°F (74°C). You’ll see the sauce bubbling and starting to caramelize around the edges of the chicken.
7. Check for doneness: Use a meat thermometer.
8. Garnish and Serve: Once the chicken is cooked, remove it from the oven. Sprinkle with sesame seeds and chopped green onions, if you’re using them.
Variations & Tips for Sweet Chili Chicken Thighs
- Spice Level: If you like things spicier, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce mixture.
- Vegetable Add-ins: Feel free to add some vegetables to the baking dish. Broccoli florets, bell pepper strips, or snap peas work really well. Add them in the last 15-20 minutes of cooking.
- Make-Ahead: You can prepare the sauce and marinate the chicken in it for a few hours or even overnight in the refrigerator. This will allow the flavors to meld even more.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or in a skillet over medium heat until warmed through. Adding a splash of water or extra sweet chili sauce can help prevent the chicken from drying out during reheating.
- Serving suggestions: White rice, brown rice, noodles, quinoa.
Key Details
- Prep time: 10 minutes
- Cook time: 30-35 minutes
- Total time: 40-45 minutes
- Servings: 4-6
- Equipment you’ll need: 9×13 inch baking dish, mixing bowls, whisk.
Sweet Chili Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and green onions for garnish optional
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- In a small bowl, whisk together the cornstarch and water until smooth to make a slurry.
- In a larger bowl, combine the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger. Whisk well.
- Pour the cornstarch slurry into the sauce and whisk again to combine.
- Place the chicken thighs in the baking dish and pour the sauce over them, ensuring each piece is well coated.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and garnish with sesame seeds and chopped green onions, if desired.