If there’s one dish that can turn an ordinary weeknight into a sticky, sweet, finger-lickin’ adventure, it’s Sweet Chili Chicken Thighs. And trust me—these Sticky Sweet Chili Chicken Thighs are about to become your new dinner obsession.
Busy day? Kids begging for takeout? Craving something that’s as bold in flavor as it is simple to make? I’ve got you. This recipe brings big restaurant-style flavors right into your cozy kitchen—without the hefty bill or mysterious ingredients.
Let’s dive into why you’ll be adding this one to your “make again and again” list!
Table of Contents
Why You’ll Love These Sweet Chili Chicken Thighs
- Big Flavor, Low Fuss: You’ll get that sticky, glossy glaze that tastes like it came from your favorite Asian takeout spot—but it’s made with pantry staples you probably already have.
- Perfect for Busy Nights: These come together quickly whether you use the oven or air fryer. Dinner’s done in under 45 minutes!
- Versatile and Crowd-Pleasing: Serve them over jasmine rice, alongside stir-fried veggies, or even shred the meat into tacos for a fun twist.
- Better than Takeout: No delivery fees, no waiting, and no questionable ingredients. Just pure sweet-spicy deliciousness.
Ingredients You’ll Need
Here’s everything you’ll need to whip up these Sticky Sweet Chili Chicken Thighs:
- Chicken thighs (bone-in or boneless)
- Avocado oil
- Lemon pepper
- Garlic powder
- Salt
- Pepper
For the Sticky Sweet Chili Glaze:
- Sweet chili sauce
- Soy sauce
- Lemon juice
- Sesame oil
(See the recipe card below for quantities and details!)
How to Make Sticky Sweet Chili Chicken Thighs
Step 1: Prep the Chicken Thighs
- Preheat your oven or air fryer to 375°F (190°C).
- Pat your chicken thighs dry with a paper towel. (This helps get that fabulous crispy skin!)
Aneta’s Tip: Think of this as giving your chicken a quick spa treatment. Dry skin = crispy skin.
Step 2: Season the Chicken
- Mix avocado oil, garlic powder, salt, and pepper in a small bowl.
- Rub this mixture generously all over the chicken thighs until well-coated.
Step 3: Air Fry or Roast
- Air Fryer: Place chicken skin-side down and cook at 375°F for 15 minutes.
- Oven: Line a baking tray with parchment paper. Roast chicken skin-side down at 400°F for 20 minutes. Flip and roast for another 10 minutes until crispy.
Aneta’s Note: I love the air fryer when I’m short on time—it crisps up the skin like magic!
Step 4: Make the Sticky Sweet Chili Sauce
While your chicken is cooking, whisk together:
- Sweet chili sauce
- Soy sauce
- Sesame oil
- Lemon juice
Fun Fact: This sauce is so good, I’ve been tempted to drizzle it on eggs. No judgment if you try it!
Step 5: Baste with the Sticky Glaze
- Baste the chicken generously with the sweet chili sauce at least 3 times during cooking.
- Add an extra 10 minutes of cook time until the chicken reaches an internal temperature of 165°F (74°C).
Aneta’s Tip: Don’t skimp on basting. More layers = more sticky, caramelized goodness.
Step 6: Broil for Extra Crispiness (Optional…but Highly Recommended!)
- Turn your broiler on for the last 2-3 minutes of cooking.
- Watch closely so your sweet chili glaze doesn’t burn.
Aneta’s Confession: I once walked away during broiling and ended up with “charcoal chicken.” Learn from me—stay nearby!
Step 7: Serve and Enjoy!
- Let your chicken rest a few minutes.
- Serve over jasmine rice or alongside your favorite veggies.
This dish will make your kitchen smell like a sweet-spicy dream—and might just become your new weeknight MVP.
Aneta’s Tips for Perfect Sticky Sweet Chili Chicken Thighs
- Use Bone-In for Extra Juiciness: While boneless works great for speed, bone-in thighs stay super tender and flavorful.
- Customize Your Heat Level: Want it spicier? Add a dash of sriracha or red pepper flakes to the glaze.
- Don’t Skip Drying the Chicken: Moisture is the enemy of crispiness—pat those thighs dry before seasoning!
FAQs About Sweet Chili Chicken Thighs
Can I use chicken breasts instead of thighs?
Absolutely! Just watch the cook time closely since breasts dry out faster than thighs.
How do I store leftovers?
Store leftover Sticky Sweet Chili Chicken Thighs in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the skin crisp.
Can I make the glaze ahead of time?
Yes! Mix the glaze and store it in the fridge for up to a week. It’s a time-saver on busy nights.
Ready to Make Sweet Chili Chicken Thighs Tonight?
These Sweet Chili Chicken Thighs are the perfect way to shake up your dinner routine without spending hours in the kitchen. They’re sticky, sweet, a little spicy—and guaranteed to earn you rave reviews around the table.
So grab that sweet chili sauce, fire up your oven or air fryer, and let’s bring the magic of delicious chicken into your home tonight.
Happy cooking—and don’t forget to let me know how your Sticky Sweet Chili Chicken Thighs turn out!
Craving More Delicious Chicken Recipes?
If you loved these Sweet Chili Chicken Thighs, I’ve got even more mouthwatering ideas waiting for you. Check out these tasty dishes next:
- For another Asian-inspired dinner with a kick of spice, try my Sticky Honey Gochujang Chicken. It’s sweet, fiery, and perfect for spice lovers.
- If you’re a fan of easy sheet pan meals, don’t miss these Sheet Pan Chicken Pitas with Herby Ranch—a fabulous way to keep weeknight dinners stress-free.
- Looking for a creamy, comforting meal with chicken thighs? You’ll adore this Creamy Oven Baked Chicken Thighs recipe that’s rich, flavorful, and oh-so-satisfying.
- And if you’re in the mood for bold Asian flavors in a wrap, my Thai Peanut Chicken Wraps are a must-try—they’re crunchy, savory, and perfect for lunch or dinner.
Happy cooking—and keep the chicken magic going!
Print
Sticky Sweet Chili Chicken Thighs
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Sticky Sweet Chili Chicken Thighs are tender, juicy, and glazed in a bold, sticky sauce that’s sweet, savory, and just a little spicy. Perfect for a weeknight dinner or to impress guests, this easy recipe comes together in under 45 minutes and pairs beautifully with jasmine rice or fresh veggies!
Ingredients
Chicken Thighs (bone-in or boneless) – 2 lbs (about 6-8 thighs)
2 tbsp avocado oil
1 tsp lemon pepper
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
Sticky Sweet Chili Glaze:
½ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp lemon juice
1 tsp sesame oil
Optional Garnishes:
Sesame seeds
Sliced red chili
Chopped fresh cilantro
Instructions
Preheat Oven or Air Fryer
Preheat your oven or air fryer to 375°F (190°C).
Prepare Chicken Thighs
Pat chicken thighs dry with paper towels. This helps crisp the skin.
Season the Chicken
In a small bowl, mix avocado oil, lemon pepper, garlic powder, salt, and pepper.
Rub seasoning all over chicken thighs until evenly coated.
Air Fry or Roast
Air Fryer: Place thighs skin side down. Cook at 375°F for 15 minutes.
Oven: Line a baking sheet with parchment. Roast skin side down at 400°F for 20 minutes. Flip and roast an additional 10 minutes.
Make the Glaze
In a bowl, whisk together sweet chili sauce, soy sauce, lemon juice, and sesame oil.
Baste with Glaze
Brush glaze over chicken multiple times while cooking, at least 3 times.
Cook an additional 10 minutes or until chicken reaches 165°F (74°C).
Broil (Optional)
For extra caramelization, broil for 2-3 minutes. Watch closely to avoid burning.
Serve
Let chicken rest a few minutes. Serve over jasmine rice or veggies. Garnish as desired. Enjoy!
Notes
Adjust spice by adding sriracha or crushed red pepper to the glaze.
Works well with chicken breasts—just reduce cook time to avoid drying out.
Pat chicken dry for crispy skin magic.
Leftovers keep well for 3 days in the fridge and reheat beautifully in the air fryer.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Oven or Air Fryer
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg