Description
These Thai Sticky Chicken Thighs transform bone-in, skin-on chicken into a caramelized, flavor-packed dinner in just 30 minutes. The magic happens when the sweet-spicy sauce reduces around the crispy-skinned thighs, creating an irresistible glaze. This recipe balances sweet, tangy, and spicy notes, keeping the chicken juicy inside with a delectable crispy exterior.
Ingredients
- 1 cup sweet Thai chili sauce
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp fresh ginger, minced
- 1 tbsp sriracha
- 2 tsp lemongrass paste
- Juice of 1 lime
- 2 large garlic cloves, minced
- 8 bone-in, skin-on chicken thighs
- 2 tbsp coconut oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a medium bowl, combine all sauce ingredients and whisk until thoroughly incorporated. Adjust seasoning to balance sweetness and acidity according to preference.
- Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Thoroughly pat chicken thighs dry with paper towels and season with salt and pepper.
- Place thighs skin-side down in the hot pan without overcrowding. Sear for 5-6 minutes until skin turns golden and crispy. Flip and continue cooking for 2-3 minutes on the second side.
- Reduce heat to medium-low. Pour the prepared sauce over the chicken. Cover the pan and simmer for 20-25 minutes, turning chicken halfway through cooking.
- Remove lid and continue simmering for 5-10 additional minutes until sauce thickens and adheres to the chicken.
- Remove from heat and garnish with freshly chopped cilantro. Allow to rest for 5 minutes. Serve with jasmine rice.
Notes
- For a tropical variation, add 1 cup pineapple chunks when adding the sauce.
- For a creamier sauce, incorporate 1/4 cup coconut milk while simmering.
- This sauce works beautifully with jumbo shrimp.
- Add colorful vegetables like bell peppers and snap peas during the final 5 minutes of cooking.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Dishes
- Method: Pan-Fried and Simmered
- Cuisine: Thai
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 420
- Sugar: 18 g
- Fat: 28 g
- Carbohydrates: 18 g
- Protein: 32 g
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