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Sticky Sweet Chili Chicken Thighs with Rice

A close-up of Sticky Sweet Chili Chicken Thighs glazed with a thick, spicy sauce, served next to a mound of white rice.
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A simple recipe for tender chicken thighs coated in a thick, sweet, and spicy glaze, served with cooked white rice.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • 2 cups uncooked white rice
  • 4 cups water (for rice)

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 to 7 minutes until the skin is golden brown and crisp. Remove the skillet from the heat.
  3. While the chicken sears, prepare the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, honey (or brown sugar), rice vinegar, ginger, and garlic.
  4. Pour half of the sauce mixture over the chicken thighs in the skillet, ensuring the skin side is coated but not submerged.
  5. Transfer the skillet to the preheated oven and bake for 20 minutes.
  6. While the chicken bakes, cook the rice: Combine 2 cups of rice and 4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Let stand, covered, for 5 minutes before fluffing.
  7. After 20 minutes of baking, remove the chicken from the oven. Brush the remaining half of the raw sauce mixture over the chicken.
  8. Return the chicken to the oven and bake for another 5 to 10 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Remove the skillet from the oven. Place it on the stovetop over medium heat. Pour the cornstarch slurry into the pan juices and bring to a simmer, stirring constantly until the sauce thickens into a sticky glaze, about 1 minute. Spoon this glaze over the chicken thighs.
  10. Serve the sticky sweet chili chicken thighs immediately over the prepared rice.

Notes

  • For extra crisp skin, place the chicken under the broiler for the last 1-2 minutes after glazing, watching closely to prevent burning.
  • You can substitute brown rice, but adjust the cooking time according to package directions.
  • This sauce thickens best when it reduces slightly in the pan during the final minutes of cooking.

Nutrition

Find it online: https://cookerycourier.com/sticky-sweet-chili-chicken-thighs-with-rice/