Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!
Sticky Asian Chicken Thighs
Why has it taken me so long to make chicken thighs?! I’ve actually never prepared them before and almost always reach for chicken breasts when at the grocery store. I decided to give them a try and was pleasantly surprised by the outcome.
The great thing about chicken thighs is that they have a bit more fat than chicken breast which means juicier chicken. They are also harder to dry out then a chicken breast making them virtually fool proof. And if you choose bone in (like me) it adds a lot more flavor.
I brown the chicken in a super hot pan before it goes in the oven. This gives it a nice caramelization and crisp on the outside. I did end up with some grease in my pan (because of the skin). Drain the oil out of the pan or dab it with a paper towel to get the excess oil out. You can use skinless chicken thighs to combat this. I personally prefer the skin.
The chicken gets coated in a sticky asian style sauce. Sweet with a hint of spice. The sauce is made with soy sauce, sweet chili sauce, Sriracha, ginger and light brown sugar.
This dish comes together in about 45 minutes and most of the ingredients are pantry staples!
- Bone in and skin on chicken thighs: I love using bone in and skin on chicken thighs in this recipe. The skin gets crispy on the outside and the bone helps it to stay juicy on the inside. This recipe can be made with boneless chicken thighs or breasts. Just shorten the cooking time.
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
- Garlic: I always have to have garlic!
- Low Sodium Soy Sauce: If you do not have low sodium soy sauce you can substitute regular soy sauce with water so it’s not too salty. You can also substitute coconut aminios for a gluten free version!
- Light brown sugar: Adds a nice sweetness to the sauce. Honey can also be substituted.
- Sweet chili sauce: Adds a sweetness and tang to the sauce. This sauce can be found in the International Isle in the grocery store.
- Rice wine vinegar: Gives the sauce the perfect amount of acidity. I find rice wine vinegar works best in this recipe. I do not recommend substituting any other vinegars.
- Sriracha: Is added for a little kick. If you don’t want the spice just omit.
How to make Sticky Asian Chicken Thighs
Preheat the oven to 400 degrees. Add oil to a large skillet and heat. Season the chicken thighs with salt and pepper. Once the pan is nice and hot add in the chicken skin side down. Cook until the outside is crisp and caramelized, 3-4 minutes on each side. Meanwhile whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic. Add it to the pan with the chicken and turn off the heat. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes. Serve while hot with sesame seeds and parsley for garnish, if desired.
Here are more delicious chicken recipes to try!
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
Sticky Asian Chicken Thighs
- 1 tablespoon oil
- 4 chicken thighs bone in and skin on
- 3 tablespoons low sodium soy sauce
- 3 tablespoons sweet chili sauce
- 1/2 tablespoon sriracha
- 1/2 teaspoon ginger minced
- 1 teaspoon light brown sugar packed
- 1 teaspoon rice wine vinegar
- 1 garlic clove minced
- sesame seeds for garnish if desired
- parsley for garnish if desired
- Preheat the oven to 400 degrees.
- Add oil to a large skillet and heat.
- Season the chicken thighs with salt and pepper.
- Once the pan is nice and hot add in the chicken skin side down.
- Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
- Meanwhile whisk together, soy sauce, sweet chili sauce, sriracha, ginger, brown sugar, vinegar and garlic.
- Add it to the pan with the chicken and turn off the heat.
- Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
- Serve while hot with sesame seeds and parsley for garnish, if desired.