Sticky Asian Chicken Thighs

Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!

Sticky Asian Chicken ThighsWhy 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.

Sticky Asian Chicken Thighs

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.

Homemade Teriyaki SauceThis dish comes together in about 45 minutes. While I am searing the chicken I whisk together the sauce and preheat the oven. The chicken takes about 25-30 minutes in the oven. Serve with a side of veggies and rice.

This dish is worth turning on the oven for!

Sticky Asian Chicken Thighs

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Sticky Asian Chicken Thighs

  • 5.0
  • 2 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!

Ingredients

  • 1 tablespoon oil
  • 4 chicken thighs, bone in and skin on
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons sweet chili sauce
  • ½ tablespoon sriracha
  • ½ 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

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add oil to a large skillet and heat.
  3. Season the chicken thighs with salt and pepper.
  4. Once the pan is nice and hot add in the chicken skin side down.
  5. Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
  6. Meanwhile whisk together, soy sauce, sweet chili sauce, sriracha, ginger, brown sugar, vinegar and garlic.
  7. Add it to the pan with the chicken and turn off the heat.
  8. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
  9. Serve while hot with sesame seeds and parsley for garnish, if desired.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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Comments

  • Kelley, these chicken thighs look awesome!! I love a good asian sauce, and I can just imagine that the sticky and sweet sauce combined with the juicy, crisp chicken is fantastic <3 Love this!

  • Eileen

    Please let me know about covering or not covering the chicken on the last step in the oven
    Thank you

  • Chicken thighs are my favorite, but I often opt to cook with chicken breast because the hubs is Nuts-o and prefers the lean white meat. (<–No counting for taste right?! Lol) These sticky thighs look absolutely DELISH! So.Much.YUM! Perfection, my dear! Pinned! Cheers!

  • Ooooh these look yummy! That sauce! My hubs claims he hates chicken breasts, so I make a lot of thighs now… They definitely do have some great flavor and juiciness! Yours look so amazing! <3

  • Kelly - Life Made Sweeter

    These look so incredible, Kelley! Love the sticky sweet and spicy sauce!

  • Diane stoneback

    I love your recipe and have made it using thighs. Now I need to try it with drumsticks and breasts for fussy friends. Any idea of cooking time for the legs and breasts?

    • Hi Diane,

      I am so happy you love this recipe. It should actually be around the same cooking time for the legs and breasts if they are still together. They may take 5 or 10 more minutes. I would just check after 30 with a thermometer and take it out when it reaches 165.

      I hope this helps! Thanks!

      Kelley

  • Olivia

    This recipe was a hit with my household everyone loved it I used thighs and legs I did not have sweet chili sauce so I opted out for three additional tablespoons of Siracha as well as 2 additional teaspoons of brown sugar along with 1 teaspoon of granulated sugar skipped parsley and sesame seeds