Baked Sweet Chili Chicken Thighs
Bone in chicken thighs marinated in a sweet chili glaze and baked until crisp and juicy.
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.
Notes
Prep time includes the 30 minute marinade. Always marinate raw chicken in the refrigerator and discard the used marinade. Refrigerate leftovers within two hours and eat within 3 days. Nutrition is an estimate.