Sticky Sweet Chili Chicken Thighs Recipe

Ben Carraoli

Sticky Sweet Chili Chicken Thighs Recipe

Here’s how I made my favorite Sticky Sweet Chili Chicken Thighs recipe — and let me tell you, it was love at first bite. The smell that filled my kitchen was mouthwatering: sweet, garlicky, and just the right hint of spice. As the glaze bubbled and caramelized in the oven, I couldn’t wait to dig in.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Ingredients Method Notes

Ingredients

6 boneless skin-on chicken thighs (using skin-on helps lock in moisture and gives the lovely crispy, caramelized bits).
1 Tbsp olive oil helps sear the chicken and crisp the skin.
Salt and freshly ground black pepper to taste (seasoning well ensures the glaze has a great base flavor).
⅓ cup sweet chili sauce this is the star of the glaze — gives the sticky sweet-spicy flavor.
2 Tbsp honey adds extra adhesive sweetness and helps caramelize.
2 Tbsp low-sodium soy sauce adds depth and umami to balance the sweetness.
1 Tbsp rice vinegar a little acidity keeps the glaze from being too heavy.
2 cloves garlic minced (fresh garlic gives flavor that pre-minced just can’t match).
1 Tbsp fresh ginger grated (or 1 tsp ground ginger, but fresh is better for brightness).
1 tsp sesame oil a little sesame oil at the end adds that subtle nutty aroma.
Sesame seeds & chopped green onions for garnish (for texture, color, and crunch).

Method

I start by patting the thighs dry (this helps the skin crisp). Then I season both sides with salt and pepper. I heat the olive oil in my oven-safe skillet, sear the thighs skin-side down until golden (about 6–8 minutes), flip, and sear for another 2–3 minutes.
While the chicken is searing, I whisk together the sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. This glossy mixture becomes the sticky outer coat that defines the dish.
Once the chicken is seared, I pour about half of the glaze over the thighs, ensuring each piece is coated. I then transfer the skillet to a preheated oven at around 400 °F (200 °C) and bake for 20–25 minutes, basting halfway with the remaining glaze until it’s bubbling and caramelized.
When the thighs are cooked through (internal temp 165 °F/74 °C), I remove them and let them rest for a few minutes—this lets the juices settle. Then I sprinkle sesame seeds and chopped green onions on top and serve immediately.

Notes

I always let the glaze thicken slightly in a small pan for a minute before coating—it makes the sauce more clingy and glossy.
I used a wire rack on the baking sheet so air circulates under the chicken and the skin stays crisp rather than soggy.
I reserve a little raw glaze (just a teaspoon) and brush it right at the end under the broiler for a deeper caramelized finish.
I always test one thigh for doneness before removing the whole batch—better safe than dried-out chicken.
I serve immediately out of the oven; if I wait too long, the sauce starts to set and loses some of its shine and stick.