Baked sweet chili chicken thighs have crisp, sticky skin and juicy meat in a glossy glaze of sweet chili sauce, garlic, ginger, soy sauce, and sesame oil. You marinate the bone in, skin on thighs, bake them in a hot oven, and finish with sesame seeds and green onions.
The recipe is mostly hands off, which makes it a good choice for busy weeknights. The marinade does the flavoring while you do something else, and a reserved portion of the sauce becomes a clean glaze that goes on at the end for a shiny finish.
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Why This Baked Sweet Chili Chicken Thighs Recipe Works
Bone in, skin on thighs stay juicy in a hot oven because the bone and fat protect the meat while the skin crisps. Sweet chili sauce brings sweetness and mild heat, and soy sauce, garlic, ginger, and rice vinegar add savory depth and brightness.
Setting aside some of the sauce before the chicken goes in gives you a safe glaze for brushing and drizzling. The leftover raw marinade gets discarded, so the finished dish is both flavorful and food safe.
Ingredients for Baked Sweet Chili Chicken Thighs
- 1/2 cup sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 4 bone in, skin on chicken thighs (about 2 pounds total)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
How to Make Baked Sweet Chili Chicken Thighs
1. Make the sauce.
In a bowl, whisk the sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, sesame oil, and pepper until combined.
2. Reserve some glaze.
Pour about a quarter of the sauce into a separate clean bowl and set it aside in the refrigerator. You will use this for glazing after the chicken is cooked.
3. Marinate the chicken.
Add the thighs to the remaining sauce and turn them to coat. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for a deeper flavor.
4. Heat the oven.
Heat the oven to 400 degrees F. Line a rimmed baking sheet or baking dish with foil if you want easier cleanup.
5. Arrange the chicken.
Lift the thighs out of the marinade, let the excess drip off, and place them skin side up on the pan. Discard the used marinade.
6. Bake.
Bake for 35 to 40 minutes, until the skin is browned and the thickest part reaches 165 degrees F on an instant read thermometer, without touching the bone. Brush with some of the reserved glaze near the end of baking.
7. Crisp the skin (optional).
For crispier skin, broil for 3 to 5 minutes after baking and keep a close eye on the pan so the sugars do not burn.
8. Rest and serve.
Let the chicken rest for a few minutes, then drizzle with the remaining glaze. Garnish with sesame seeds and chopped green onions.
How to Serve Baked Sweet Chili Chicken Thighs
Serve the thighs over jasmine rice or steamed vegetables to soak up the sauce. A rice bowl, like the hibachi chicken and rice skillet meal, shows how well this style of flavor works with rice.
For more sweet and spicy chicken, try the easy sweet chili chicken, and make your own sauce from scratch with this sweet chili sauce recipe. A fresh turkey broccoli bowl is a good lighter side idea for the same week.
How to Store and Reheat Baked Sweet Chili Chicken Thighs
Refrigerate leftovers in an airtight container within two hours of cooking, and use them within 3 days. Reheat in the oven for a few minutes so the skin stays crisp, or warm the chicken in a skillet until it reaches 165 degrees F.
Marinate raw chicken only in the refrigerator, and keep raw juices away from foods that will not be cooked, as advised in the Fight BAC food safety brochure from Texas A&M AgriLife. For a similar oven temperature and thermometer reference, see the Idaho Health Matters sheet pan chicken recipe.
Tips and Variations for Baked Sweet Chili Chicken Thighs
Pat the thighs dry before baking if you want the crispiest skin. Use a thermometer rather than guessing, since bone in thighs can take longer than expected. Check the temperature near the bone but not touching it.
For more heat, add a spoonful of sriracha or red pepper flakes to the sauce. A squeeze of lime at the end brightens the flavor. Boneless thighs also work, but they cook faster, so check them earlier.
Frequently Asked Questions About Baked Sweet Chili Chicken Thighs
Can I marinate Baked Sweet Chili Chicken Thighs overnight?
Yes. Marinate them covered in the refrigerator overnight for deeper flavor, then bake as directed.
How do I get crispy skin on Baked Sweet Chili Chicken Thighs?
Pat the thighs dry, place them skin side up, and finish them under the broiler for a few minutes if you like, watching closely.
Can I use boneless thighs?
You can, but they will cook faster and will not have crisp skin. Start checking the temperature early.
Can I make Baked Sweet Chili Chicken Thighs in an air fryer?
Yes, though the timing differs from the oven. Cook in a single layer and check that the chicken reaches 165 degrees F.
Is it safe to use the leftover marinade?
Not as a sauce. Raw chicken marinade should be discarded, which is why you set aside a separate portion of the sauce for glazing.
Baked Sweet Chili Chicken Thighs
Ingredients
Main Ingredients
- ½ cup sweet chili sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp sesame oil
- ¼ tsp black pepper
- 4 bone in, skin on chicken thighs about 2 lb total
- sesame seeds for garnish
- chopped green onions for garnish
Instructions
Cooking
- Whisk the sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, sesame oil, and pepper.
- Set about a quarter of the sauce aside in a clean bowl in the refrigerator for glazing.
- Add the thighs to the remaining sauce, cover, and marinate in the refrigerator for at least 30 minutes or overnight.
- Heat the oven to 400 degrees F. Place the thighs skin side up on a lined rimmed pan and discard the used marinade.
- Bake for 35 to 40 minutes until the skin is browned and the thickest part reaches 165 degrees F, brushing with the reserved glaze near the end.
- Broil 3 to 5 minutes for crisper skin if you like, watching closely. Rest, drizzle with glaze, and garnish.
