1. Can I Use Boneless, Skinless Chicken Thighs Instead?

Absolutely! They’ll cook faster, so drop the baking time to around 15–18 minutes.

2. How Spicy is This Dish?

This recipe has a bit of a kick, but if you like it mellower, feel free to add or reduce the chili flakes.

Yes. Make the chicken and sauce ahead of time, keep them separately in airtight containers, and put together when you’re ready to cook.

Store any leftover in an airtight container in the refrigerator for 3 days. Reheat in the oven or a microwave to preserve their flavor and texture.

Yes, you can freeze it! Store cooked chicken in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, and then reheat.

This sauce works just as well with other proteins, chicken breasts, shrimp or even tofu, for vegetarians.

Scale

Here’s everything you’ll need to make this flavorful dish:

Cook Mode Prevent your screen from going dark

Follow these simple steps for delicious Sweet Chili Chicken Thighs:

Sweet chili sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chili flakes in a small saucepan.
Stirring continuously, bring the mixture to a simmer over medium heat. Let it simmer for 2-3 minutes.
For a thicker glaze, add the mixture of cornstarch and water. Let it simmer until it thickens a little bit. Set aside.

Heat a large skillet that can go in the oven over medium-high heat. Add a drizzle of oil.
Add the chicken thighs, skin-side down, and sear for 3–4 minutes until crisp and golden. Turn and cook the other side for 2 minutes.

Set the chicken thighs in your skillet (or move to a baking dish).
Liberally brushing with the sweet chili sauce, covering each piece of chicken.
Bake for 20–25 minutes, basting the chicken with additional sauce midway through.

For sticky, caramelized chicken, broil on high for the final 2–3 minutes. Be careful not to let it burn, and test very often.

The versatility of this dish is part of its appeal. Here’s how to pair it with these sides for a complete, satisfying meal:

Rice: Serve it over jasmine, basmati or brown rice to soak up that stickily sweet chili sauce.
Noodles: Combine with steamed or stir-fried noodles for a filling main course.
Salad: Serve with a crunchy side salad to one-two punch the flavors and texture.
Vegetables: Roasted or steamed broccoli, bok choy or snap peas are great sides.