Description
Thai Sticky Chicken Thighs are juicy, tender chicken in a sweet, tangy, and spicy glaze, finished with fresh cilantro.
Ingredients
Scale
- 1 cup sweet Thai chili sauce
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp fresh ginger, minced
- 1 tbsp sriracha
- 2 tsp lemongrass paste
- Juice of 1 lime
- 2 large garlic cloves, minced
- 8 bone-in, skin-on chicken thighs
- 2 tbsp coconut oil
- Salt & pepper, to taste
- Chopped cilantro, for garnish
Instructions
- Make the Sauce: Whisk all sauce ingredients together in a medium bowl. Adjust to taste.
- Brown the Chicken: Heat coconut oil in a skillet over medium-high heat. Pat chicken dry and season with salt and pepper. Sear skin-side down for 5–6 minutes, then flip and cook for 2–3 minutes.
- Simmer in Sauce: Reduce heat to medium-low and pour the sauce over the chicken. Cover and simmer for 20–25 minutes, flipping halfway. Uncover and simmer for another 5–10 minutes until sauce thickens.
- Garnish & Serve: Sprinkle chopped cilantro over the chicken. Let rest for 5 minutes and serve with jasmine rice or rice noodles, quick-pickled cucumbers, lime wedges, and extra cilantro.
Notes
- Use low-sodium soy sauce if preferred.
- Maple syrup can replace honey for a vegan option.
- Fresh herbs like Thai basil or mint can be used for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 16g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Thai Sticky Chicken Thighs, Chicken Recipe, Thai Cuisine, Quick Dinner