Enjoy this irresistible sweet and spicy Thai-inspired sweet chili chicken over jasmine or cauliflower rice and topped with cilantro, crushed peanuts, and fresh lime juice.
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With just the right balance of sweet and salty this recipe is my idea of comfort food. It is great any time of year and for just about any occasion.
If you are looking for the perfect side dish for this chicken, I can not suggest my recipe for Thai Corn Fritters enough. They are seriously addicting and compliment this chicken very well.
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Ingredients and substitutions
This recipe is very versatile. Feel free to adjust the ingredients for the sauce to suit your preference and heat tolerance. I would classify this recipe as I have it written it as a mild to medium heat level.
- 8 Chicken Thighs - I used bone-in and skin on, but boneless skinless would also work. You can also use drumsticks or chicken breast
- Salt and Pepper to taste
- Garlic Powder
- Avocado Oil - or other oil suitable for high heat
For Sweet Chili Sauce
- Rice Vinegar
- Sriracha
- Soy Sauce or fish sauce
- Honey or brown sugar - Use brown sugar substitute to make this low carb
- Sesame Oil
- Red Pepper Flakes
- Minced Garlic
- Ginger Paste or fresh minced ginger
- 1 Lime (juice only)
For serving (optional)
- Cooked Jasmine or Cauliflower Rice
- Peanuts crushed
- Cilantro chopped
- Green Onions Chopped
- Fresh Lime Wedges
See the recipe card for quantities.
Instructions
To make this recipe start out by preheating your oven to 400° F. Pat the chicken thighs dry with paper towels and season them liberally with salt, pepper, and garlic powder on all sides.
Heat the oil in a large oven-safe skillet over high heat. Then, carefully add the chicken. Cook for 3-4 minutes on each side or until the skin is golden and crispy.
Hint: If you do not have a skillet large enough to hold all of your chicken, simply cook the chicken in batches, then transfer it to a baking dish and follow the direction for baking from there.
While the chicken is searing in the skillet, combine the ingredients for the sauce in a small bowl or a measuring cup. Mix well.
Reduce the heat to medium, and carefully pour the sweet chili sauce over and around the chicken. Allow the sauce to come to a gentle boil.
Remove the skillet from the heat and insert an oven-safe meat thermometer into the center of the thickest piece of chicken. Bake for 20-30 minutes, or until the chicken reaches a minimum internal temperature of 165° F.
When the chicken is done, carefully transfer it to a plate, and place the skillet, full of the sauce back on the stove. Simmer the sauce over medium heat until it has thickened to your liking.
Variations
- Spicy - As I have written the recipe it has a mild to medium heat level. Turn up the heat by increasing the sriracha and/or red chili flakes
- Low Carb - To make this recipe keto friendly, simpley swap the honey for brown sugar substitute and serve it over cauliflower or miracle rice.
If Thai flavors aren't your thing (and you have somehow made it this far) or if you are just as obsessed with chicken thighs as I am, be sure to check out my recipe for Foolproof Crispy Chicken Thighs!
Equipment
The only equipment that you need to make this recipe is measuring cups and spoons, a small bowl for mixing the sauce, and a large, oven-safe skillet.
I used a 12" Lodge Cast Iron skillet (affiliate) which I think is very affordable and will last for all eternity as long as it is properly cared for! Check out this article on how to care for cast iron.
Hint: While not required, I can not recommend a meat thermometer (affiliate) enough! I prefer one that has an oven-safe probe that will alarm when the chicken reaches 165 degrees.
Storage
This chicken can be stored for up to a week in the fridge as long as it is in a sealed container. It can be reheated in the microwave or oven. I do not recommend freezing this dish.
This recipe is one of my absolute favorite meal preps. I just place the chicken in a bowl with rice, cilantro, peanuts, and lime. I also add finely sliced carrots and cucumber sometimes.
FAQs
Thai chili sauce is great on shrimp or fish and pork. I don't generally suggest putting it on beef as I don't think the flavors go that well together.
Yes. If you prefer you can use a bottled sweet chili sauce. Just be sure that it is a sauce that you enjoy since it will provide most of the flavor for the chicken in this recipe.
Top tip
After the chicken reaches temperature (165 degrees) remove it from the oven and allow it to rest for 5-10 minutes before serving. This 'locks in' the natural juices from the chicken and ensures that the chicken won't dry out.
📖 Recipe
Thai Sweet Chili Chicken
Equipment
- Small mixing bowl
- Measuring Cups and Spoons
Ingredients
- 8 Chicken Thighs (Bone-in, Skin-on)
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 1 tablespoon Avocado Oil or other oil suitable for high heat
For Sweet Chili Sauce
- 2 tablespoon Rice Vinegar
- 2 tablespoon Sriracha
- 3 tablespoon Soy Sauce
- ¼ cup Honey or brown sugar
- 2 teaspoon Sesame Oil
- 1-2 teaspoon Red Pepper Flakes
- 1 tablespoon Minced Garlic
- 2 teaspoon Ginger Paste
- 1 Lime (juice only)
For serving (optional)
- Cooked Jasmine or Cauliflower Rice
- Peanuts crushed
- Cilantro chopped
- Green Onions Chopped
- Fresh Lime Wedges
Instructions
- Preheat the oven to 400° F. Pat the chicken thighs dry with paper towels and season them liberally with salt, pepper, and garlic powder on all sides.8 Chicken Thighs (Bone-in, Skin-on), Salt and Pepper, 1 teaspoon Garlic Powder
- Heat the oil in a large oven-safe skillet over high heat. Then, carefully add the chicken. Cook for 3-4 minutes on each side. Note: If you do not have a skillet large enough to hold all of your chicken, simply cook the chicken in batches, then transfer it to a baking dish and follow the direction for baking from there.1 tablespoon Avocado Oil
- While the chicken is searing in the skillet, combine the ingredients for the sauce in a small bowl or a measuring cup. Mix well.2 tablespoon Rice Vinegar, 2 tablespoon Sriracha, 3 tablespoon Soy Sauce, ¼ cup Honey, 2 teaspoon Sesame Oil, 1-2 teaspoon Red Pepper Flakes, 1 tablespoon Minced Garlic, 2 teaspoon Ginger Paste, 1 Lime (juice only)
- Reduce the heat to medium, and carefully pour the sweet chili sauce over and around the chicken. Bring to a low boil.
- Remove the skillet from the heat and place an oven-safe meat thermometer into the center of the thickest piece of chicken. Bake for 20-30 minutes, or until the chicken reaches a minimum internal temperature of 165° F.
- When the chicken is done, carefully transfer it to a plate, and place the skillet, full of the sauce back on the stove. Simmer the sauce over medium heat until it has thickened to your liking.
- Serve the chicken covered with the thickened sauce, over rice, and topped with crushed peanuts, cilantro, green onions, and fresh lime wedges if desired. Enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
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