Thai Sticky Chicken Thighs (Print)
Crispy chicken thighs simmered in a sweet-spicy Thai sauce until perfectly glazed and sticky. Ready in just 30 minutes!
# Ingredients:
→ For the Sauce
01 -
1 cup sweet Thai chili sauce (without high-fructose corn syrup)
02 -
4 tbsp soy sauce (low-sodium optional)
03 -
4 tbsp rice vinegar (or apple cider vinegar with 1/2 tsp honey)
04 -
2 tbsp honey (or maple syrup)
05 -
1 tbsp fresh ginger, minced
06 -
1 tbsp sriracha (adjust to taste)
07 -
2 tsp lemongrass paste (or bruised lemongrass stalk)
08 -
Juice of 1 lime
09 -
2 large garlic cloves, minced
→ For the Chicken
10 -
8 bone-in, skin-on chicken thighs
11 -
2 tbsp coconut oil (or avocado/canola oil)
12 -
Salt and pepper to taste
13 -
Fresh cilantro for garnish (or Thai basil/mint)
# Directions:
01 -
In a medium bowl, combine all sauce ingredients and whisk until thoroughly incorporated. Adjust seasoning to balance sweetness and acidity according to preference. Reserve at room temperature or refrigerate for up to 2 days if preparing ahead.
02 -
Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Thoroughly pat chicken thighs dry with paper towels and season with salt and pepper. Place thighs skin-side down in the hot pan without overcrowding. Sear for 5-6 minutes until skin turns golden and crispy. Flip and continue cooking for 2-3 minutes on the second side.
03 -
Reduce heat to medium-low. Pour the prepared sauce over the chicken, allowing it to sizzle around the edges. Cover the pan and simmer for 20-25 minutes, turning chicken halfway through cooking. Remove lid and continue simmering for 5-10 additional minutes until sauce thickens and adheres to the chicken. Stir occasionally with care to maintain the crispy skin.
04 -
Remove from heat and garnish with freshly chopped cilantro. Allow to rest for 5 minutes as the sauce continues to thicken. Serve with jasmine rice or rice noodles, accompanied by quick-pickled cucumbers, lime wedges, and additional fresh herbs.
# Notes:
01 -
For a tropical variation, add 1 cup pineapple chunks when adding the sauce
02 -
Make it keto-friendly by substituting honey with monk fruit sweetener and serving with cauliflower rice
03 -
For a creamier sauce, incorporate 1/4 cup coconut milk while simmering
04 -
This sauce works beautifully with jumbo shrimp - sear for 2 minutes per side and simmer only 5 minutes
05 -
Add colorful vegetables like bell peppers and snap peas during the final 5 minutes of cooking for a complete meal