If you want a dinner that stops everyone in their tracks—Sticky Sweet Chili Chicken Thighs are it. I’m not kidding, these chicken thighs turn out golden, sticky, and loaded with that crave-worthy balance of sweet, spicy, and savory. The glaze clings to every nook, dripping down onto fluffy rice, and there’s just enough heat to wake up your taste buds without scaring anyone off. It’s pure magic, and honestly, I make these way more often than I care to admit (no regrets!).
I fell in love with sweet chili chicken years ago after trying a street food version during a trip to Thailand. Ever since, I’ve been obsessed with getting that perfect sticky glaze at home—something that’s not just sweet, but has real depth and a little kick. After countless batches (my family’s not complaining), I finally nailed my own version. This recipe is the one I keep coming back to, especially when I need an easy weeknight dinner or want to impress guests without breaking a sweat.
Trust me, even if you’ve never glazed a chicken thigh in your life, you’ll pull these off like a pro. I’m all about real, practical home cooking, so you’ll find clear steps and honest tips here. Get ready, because once you try these Sticky Sweet Chili Chicken Thighs, you’ll never look at plain roasted chicken the same way again.
Sticky Sweet Chili Chicken Thighs Ingredients
Here’s exactly what you’ll need to make these sticky sweet chili chicken thighs shine. I don’t mess around—every ingredient here brings something to the party, and I’ll let you know where you can swap or splurge for best results:
- 8 bone-in chicken thighs – Skin-on is a must for that crispy finish. I grab medium-sized ones so they cook evenly.
- 1 tablespoon avocado oil – This oil holds up to high heat, but olive oil works if that’s what you’ve got.
- 1 teaspoon garlic powder – I love the even flavor it gives, but you can use fresh minced garlic if you want an extra punch (about 2 cloves, minced).
- 1/2 teaspoon salt – Just enough to season, not overpower.
- 1/2 teaspoon black pepper – Freshly ground if possible for brighter flavor.
- 1/2 cup sweet chili sauce – Look for Mae Ploy or Thai Kitchen for that classic sticky-sweet kick.
- 3 tablespoons soy sauce – Regular or low-sodium, whichever you prefer. Tamari is great for gluten-free.
- 1 tablespoon oyster sauce – Adds depth and umami. Don’t skip it if you want that restaurant-style flavor.
- 1 tablespoon sesame oil – Toasted sesame oil gives a nutty aroma. Just a splash goes a long way!
That’s it—simple, bold, and every bit as mouthwatering as it sounds. Grab everything before you start, and you’ll breeze right through prep.
How to Make Sticky Sweet Chili Chicken Thighs
This is where the magic happens! I promise, making sticky sweet chili chicken thighs is way easier than it looks. I’ve broken everything down step by step so you’ll never be left guessing. Whether you’re going for that oven-roasted caramelized finish or the super-crispy air fryer route, you’re just a few simple moves away from pure dinner bliss.
Here’s how I do it, every single time:
- Preheat.
For the oven, set it to 400°F (204°C). If you’re using an air fryer, preheat to 375°F (190°C). Starting hot gives you that irresistible crispy skin.
- Prep your chicken.
Pat the chicken thighs dry with paper towels. This step is huge—excess moisture is the enemy of crispiness. Lay them out on a plate or tray.
- Season.
In a small bowl, mix together the avocado oil, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, making sure you get under the skin if you can (don’t be shy—your hands are the best tool here).
- Mix the glaze.
In a separate, larger bowl, whisk together the sweet chili sauce, soy sauce, oyster sauce, and sesame oil. Set this aside—you’ll be using it both during and after cooking for maximum flavor.
- Cook the chicken.
Here’s where you choose your adventure! Oven and air fryer directions are below. Just remember: skin side down first helps render the fat and build that crispy base.
- Baste, baste, baste.
Halfway through cooking, and again right near the end, brush the chicken generously with the glaze. Don’t pour it all on at once—layering is key for that sticky finish. I like to save a little extra for a final brush right before serving.
- Check for doneness.
Use an instant-read thermometer—165°F (74°C) in the thickest part is the golden number. If you don’t have one, pierce near the bone and look for clear juices (no pink!).
- Finish with a blast of heat (optional, but so worth it).
Broil the chicken for 2-3 minutes at the end if you’re after that lacquered, bubbling glaze. Watch it closely—sugar burns fast!
- Rest and serve.
Let the chicken rest for a few minutes before digging in. This keeps it juicy and gives the glaze a chance to really set.
That’s it! The steps are simple, but every little detail makes a big difference. If you’re going oven-baked, check out the next section for my full play-by-play. Air fryer fans—jump ahead for those crisp, quick results.
Oven-Baked Sticky Sweet Chili Chicken Thighs
For golden, sticky perfection in the oven, line a rimmed baking tray with parchment paper (trust me, it saves you a world of cleanup). Lay the chicken thighs skin side down in a single layer—don’t crowd them or the skin won’t crisp. Roast at 400°F for 20 minutes, then flip them skin side up. Now’s your chance to brush on a generous layer of glaze. Roast for another 10 minutes, then baste again. For extra sticky goodness, add another coat and pop them under the broiler for 2-3 minutes. Keep a close eye—the sugars brown fast and you want caramelized, not burnt. The chicken is done when it hits 165°F in the thickest part. Let it rest for five minutes so the juices settle before serving.
Air Fryer Sticky Sweet Chili Chicken Thighs
If you love crisp skin and quick dinners, the air fryer is your best friend here. Arrange the chicken thighs skin side down in the basket—you might need to work in batches, but don’t stack them or they’ll steam. Air fry at 375°F for 15 minutes, then flip skin side up. Brush with your glaze and cook for another 10 minutes. Open the basket, baste again, and finish for a final 5-7 minutes until the chicken is deeply golden and sticky. Always check the internal temperature—165°F is the goal. Let the chicken rest for a couple of minutes before serving. The skin should be shatteringly crisp and the glaze sticky in all the best ways.
Why You’ll Love Sticky Sweet Chili Chicken Thighs
- Crazy easy—minimal prep, and the oven or air fryer does most of the work.
- Bold, addictive flavor—sweet, spicy, savory, and just enough tang to keep you coming back for “one more bite.”
- Family-friendly—kids love the sticky glaze, and you control the heat so it’s never too spicy.
- Meal-prep gold—these chicken thighs reheat like a dream and make killer leftovers for lunch.
- Customizable—dial the sweet or spicy up or down, or swap sauces to fit your mood.
- Total crowd-pleaser—these disappear fast at potlucks, game nights, or casual dinners with friends.
- Pairs with anything—rice, noodles, veggies, salad…you name it, this chicken plays nice with all your favorite sides.
Sticky Sweet Chili Chicken Thighs Ingredient Notes & Substitutions
I get asked all the time about swaps—so here’s exactly how I handle ingredient questions for these sticky sweet chili chicken thighs. First off, the sweet chili sauce is the heart of the glaze. If you can’t find it, mix equal parts honey and sriracha with a splash of rice vinegar for a quick DIY version (not the same, but gets you close). For soy sauce, tamari or coconut aminos both work great if you need a gluten-free option—just watch the saltiness and adjust to taste.
Don’t have avocado oil? Any neutral oil like canola, grapeseed, or even light olive oil will do the job. Oyster sauce adds rich umami, but if you need to skip it (shellfish allergy or vegetarian), use extra soy sauce with a teaspoon of brown sugar, or try hoisin sauce for a different spin.
Sesame oil is for flavor, not frying—skip it if you must, but I love the nutty aroma. And yes, you can use boneless thighs or even chicken breasts if you adjust the cooking time. The only thing I don’t recommend swapping? Bone-in, skin-on chicken makes the juiciest, crispiest results. Everything else is fair game—make it yours!
Equipment for Sticky Sweet Chili Chicken Thighs
You really don’t need a fancy setup to pull off these sticky sweet chili chicken thighs, but the right tools do make things smoother. Here’s what I always grab:
- Oven or air fryer – Both work perfectly—just pick your favorite.
- Rimmed baking tray – For oven roasting. Keeps any bubbly glaze contained.
- Parchment paper – Saves you from scrubbing sticky messes. I never skip this.
- Small mixing bowls – For seasoning and glaze.
- Whisk – Gets the glaze nice and smooth.
- Tongs – Flipping chicken is way easier (and safer!) than using a fork.
- Instant-read thermometer – Absolutely worth it for juicy, perfectly cooked chicken every time.
Trust me, these basics will make you feel like a pro and keep clean-up a breeze!
Tips for Perfect Sticky Sweet Chili Chicken Thighs
- Dry those thighs well—Pat them super dry before seasoning. Moisture is your enemy if you want crackly skin.
- Baste often—Layer the glaze on a few times during cooking for a sticky, lacquered finish. Don’t dump it all at once!
- Let it rest—Give the chicken a few minutes after cooking so the juices settle and don’t run out when you cut in.
- Parchment paper saves your sanity—The glaze loves to stick, so line your baking tray for easy cleanup. You’ll thank me later.
- Check internal temperature—165°F (74°C) is the sweet spot for juicy, safe chicken. An instant-read thermometer is a game changer.
- Broil to finish—A quick blast under the broiler gives that bubbling, caramelized glaze—just keep an eye out so it doesn’t burn!
Variations for Sticky Sweet Chili Chicken Thighs
One of my favorite things about these sticky sweet chili chicken thighs is how easy they are to mix up if you’re feeling adventurous or need to use what’s on hand. Here’s how I love to switch things up:
- Swap in boneless, skinless thighs or even chicken breasts—just shorten the cook time and watch closely so they don’t dry out.
- Try a different glaze—think hoisin, gochujang, or teriyaki for a new spin.
- Add a big handful of chopped fresh cilantro, basil, or green onions after baking for extra flavor.
- Want more heat? Drizzle in some sriracha or gochugaru, or swap half the sweet chili sauce for your favorite hot sauce.
- Mix in a spoonful of honey for extra stickiness, or a splash of lime for brightness.
- Turn it into a one-pan meal—toss in sliced bell peppers, onions, or snap peas to roast alongside the chicken.
Seriously, let your taste buds lead the way!
Serving Suggestions for Sticky Sweet Chili Chicken Thighs
These sticky sweet chili chicken thighs are born to be the star of your plate, but I love serving them over a big mound of jasmine rice to soak up all that saucy goodness. Steamed broccoli, snap peas, or bok choy on the side keep things fresh and vibrant. Feeling cozy? Toss the chicken on top of buttery noodles or pile it into a crisp salad with crunchy cabbage and carrots. For leftovers, slice the chicken up and tuck it into wraps, rice bowls, or even a quick fried rice—seriously, there’s no wrong way to enjoy them. Garnish with green onions and sesame seeds for that “wow” factor at the table!
Storing and Reheating Sticky Sweet Chili Chicken Thighs
If you’re lucky enough to have leftovers, here’s how I keep them just as tasty. Pop any extra sticky sweet chili chicken thighs into an airtight container and stash them in the fridge—they’ll stay fresh for up to 4 days (if they last that long!). For reheating, I love using the oven or air fryer: 350°F for about 10 minutes brings the skin back to life and keeps the glaze sticky. In a pinch, the microwave works—just cover and heat in short bursts to keep things juicy. The key is not to overcook so the chicken stays tender and saucy.
Sticky Sweet Chili Chicken Thighs Nutrition Information
Here’s the scoop on what you’re eating: each serving (about 2 sticky sweet chili chicken thighs) clocks in at roughly 410 calories, 24g fat (6g saturated), 18g carbs, 33g protein, 11g sugar, 970mg sodium, 155mg cholesterol, and zero fiber. These numbers are my best estimate—things will shift a bit depending on your exact ingredients and serving size. If you’re tracking macros or watching sodium, just keep an eye on your sauces and portion sizes!
Sticky Sweet Chili Chicken Thighs FAQ
I get a ton of questions every time I make these sticky sweet chili chicken thighs, so let’s clear up the most common ones right here:
Can I use boneless chicken thighs or chicken breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and cook a bit faster—just keep an eye on them so they don’t dry out. Chicken breasts are fine too, but I’d slice them into thick strips for even cooking. If you want crispy skin and max juiciness, though, bone-in, skin-on thighs are still my gold standard for sweet and spicy chicken thighs.
Can I make sweet chili chicken thighs ahead of time?
You bet. You can marinate the chicken in the seasoning and glaze overnight, or fully cook them ahead and reheat. These sticky chicken thighs reheat surprisingly well, so they’re perfect for meal prep or when you want leftovers for lunch the next day.
How spicy is the sticky chili chicken glaze?
It’s honestly just a little tingle—sweet chili sauce has more sweetness than heat, so even kids usually love it. If you want more “sweet heat chicken thighs,” add a dash of sriracha or chili flakes. For less spice, pick a mild sweet chili sauce and skip extra hot stuff.
How do I make the glaze less sweet or more spicy?
To cut the sweetness, add a splash of rice vinegar or lime juice. For extra kick, toss in hot sauce, fresh chili, or even a spoonful of gochujang to make it more like Asian sweet chili chicken. It’s all about your taste buds!
What’s the best way to freeze and reheat sticky sweet chili chicken thighs?
Let the chili glazed chicken thighs cool, then wrap tightly or stash in freezer-safe containers. They’ll keep about 2 months. To reheat, thaw overnight and warm in the oven or air fryer at 350°F until hot and sticky again. The glaze thickens up even more after freezing, and the flavor only gets better!
Share Your Sticky Sweet Chili Chicken Thighs Experience
I’d love to hear how your sticky sweet chili chicken thighs turned out! Drop a comment below, rate the recipe, or share your own twists and tips—I always check for new ideas. Snap a photo and tag me if you post on social media so I can see your delicious results. There’s nothing better than swapping stories and kitchen wins with fellow home cooks!
Sticky Sweet Chili Chicken Thighs: 8 Irresistibly Bold Reasons You’ll Love
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Sticky Sweet Chili Chicken Thighs are coated in a savory, sweet, and spicy glaze. The chicken is roasted or air-fried until crispy and caramelized. Serve with rice or steamed vegetables for a flavorful meal.
Ingredients
- 8 bone-in chicken thighs
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
Instructions
- Preheat your oven or air fryer to 375°F (190°C).
- Pat the chicken thighs dry with a paper towel.
- In a small bowl, mix avocado oil, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken thighs.
- For air fryer: Place chicken skin side down and air fry at 375°F for 15 minutes.
For oven: Line a baking tray with parchment paper. Place chicken skin side down and roast at 400°F for 20 minutes. Flip and roast for 10 more minutes until the skin is crispy. - While the chicken cooks, whisk together sweet chili sauce, soy sauce, sesame oil, and oyster sauce in a large bowl.
- Baste the chicken with the glaze several times during cooking. Add 10 more minutes of cooking or until the chicken reaches an internal temperature of 165°F (74°C).
- For extra crispiness, broil the chicken for 2-3 minutes at the end, watching closely.
- Remove the chicken from the oven or air fryer and let it rest for a few minutes before serving.
- Serve over jasmine rice or with your favorite vegetables.
Notes
- Basting the chicken several times helps the glaze stick and caramelize.
- Use parchment paper for easy cleanup if roasting.
- Let the chicken rest before serving to keep it juicy.
- Garnish with sliced green onions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting or Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 410
- Sugar: 11g
- Sodium: 970mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 155mg
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