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Sticky Sweet Chili Chicken Thighs with Rice

Close-up of Sticky Sweet Chili Chicken Thighs glazed with a thick, shiny sauce next to a mound of white rice.
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Bake chicken thighs until they are tender and coated in a thick, sweet, and spicy glaze. Serve immediately over steamed rice for a simple weeknight meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups jasmine rice
  • 2 cups water (for rice)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil for easier cleanup.
  2. Pat the chicken thighs completely dry using paper towels. Rub the chicken with olive oil, salt, and pepper. Place the thighs skin-side up on the prepared baking sheet.
  3. In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, ginger, and garlic. This is your glaze base.
  4. Bake the chicken for 25 minutes.
  5. While the chicken bakes, prepare the cornstarch slurry by mixing the cornstarch and cold water in a separate small bowl until smooth.
  6. After 25 minutes of baking, brush half of the glaze base over the chicken thighs. Return them to the oven for another 10 minutes.
  7. Remove the chicken from the oven. Brush the remaining glaze base over the thighs.
  8. Pour the cornstarch slurry into the remaining glaze base in the bowl and whisk well. Pour this mixture over the chicken thighs on the baking sheet.
  9. Return the chicken to the oven and bake for a final 5 to 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the glaze has thickened and become sticky.
  10. While the chicken finishes, cook the jasmine rice according to package directions using 2 cups of water.
  11. Serve the sticky sweet chili chicken thighs immediately over the steamed rice.

Notes

  • For extra crispy skin, switch the oven to the broiler setting for the last 2 to 3 minutes, watching closely to prevent burning.
  • Adjust the amount of sweet chili sauce to control the spice level; use less for a milder flavor.
  • You can substitute boneless, skinless thighs, but reduce the final baking time by about 10 minutes.

Nutrition

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