Description
Enjoy the savory-sweet flavors of Sweet Chili Chicken Thighs, marinated in a delicious blend of chili sauce, soy sauce, and ginger. Roasted to perfection, these crispy-skinned, juicy thighs are a delightful dish that pairs well with rice or a fresh salad, making them a perfect choice for any gathering.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1 tablespoon chopped fresh cilantro (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a medium-sized bowl, combine the sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well until fully incorporated.
- Taste the marinade and adjust seasoning if necessary. For a spicier kick, add a dash of sriracha or red pepper flakes.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the chicken for at least 1 hour, or overnight for enhanced flavor.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade, allowing excess to drip off. Reserve the marinade and pat the chicken dry with paper towels.
- Season the chicken thighs with salt and pepper on both sides.
- In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy.
- Flip the chicken thighs and pour the reserved marinade over them.
- Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Halfway through, baste the chicken with pan juices for added moisture and flavor.
- Once cooked, remove from the oven and let the chicken rest for 5 minutes.
- While resting, prepare garnishes by chopping cilantro and toasting sesame seeds in a dry skillet until golden.
- Serve the chicken on a platter or individual plates, drizzling with remaining pan juices.
- Sprinkle with toasted sesame seeds and chopped cilantro.
- Pair with steamed jasmine rice or a fresh green salad, or serve with stir-fried vegetables.
- Enjoy your delicious sweet chili chicken thighs with family and friends!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat the oven to 350°F (175°C), cover chicken with aluminum foil, and heat for 15-20 minutes.
- Alternatively, reheat in a skillet over medium heat, adding a splash of water or chicken broth to keep it moist.
Notes
- For a spicier version, consider adding sriracha or red pepper flakes to the marinade.
- Letting the chicken marinate overnight will enhance the flavors significantly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes