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Sticky Sweet Chili Chicken Thighs with Rice

Two glazed Sticky Sweet Chili Chicken Thighs served over a bed of fluffy white rice.
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A recipe for tender chicken thighs coated in a thick, sweet, and spicy chili glaze, served with plain white rice.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • 2 cups uncooked white rice
  • 4 cups water (for rice)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easier cleanup.
  2. Pat the chicken thighs very dry with paper towels. Season both sides generously with salt and pepper.
  3. Place the chicken thighs skin-side up on the prepared baking sheet.
  4. Bake the chicken for 25 minutes.
  5. While the chicken bakes, prepare the glaze: In a small saucepan, combine the sweet chili sauce, honey, soy sauce, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat.
  6. Whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat.
  7. After the initial 25 minutes of baking, brush half of the glaze evenly over the chicken thighs.
  8. Return the chicken to the oven and bake for another 10 minutes.
  9. Remove the chicken, brush with the remaining glaze, and bake for a final 5 minutes until the glaze is very sticky and the internal temperature reaches 165°F (74°C).
  10. While the chicken finishes, cook the rice: Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed. Let stand, covered, for 5 minutes before fluffing.
  11. Serve the sticky chicken thighs immediately over the cooked rice.

Notes

  • For crispier skin, broil the chicken for the last 1-2 minutes of cooking, watching carefully to prevent burning the glaze.
  • If you prefer pan-searing, cook the thighs skin-side down in an oven-safe skillet for 8 minutes, flip, then brush with glaze and transfer the skillet to the oven to finish cooking.
  • Use jasmine rice instead of white rice for a more fragrant base.

Nutrition

Find it online: https://tastytribune.com/sticky-sweet-chili-chicken-thighs-with-rice/