Sticky Asian Chicken Thighs Recipe

Name: Sticky Asian Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Oil; 4 whole Chicken Thighs, Bone-in And Skin On; 3 Tablespoons Low Sodium Soy Sauce; 3 Tablespoons Sweet Chili Sauce; 1/2 Tablespoons Sriracha; 1/2 teaspoons Ginger, Minced; 1 teaspoon Light Brown Sugar, Packed; 1 teaspoon Rice Wine Vinegar; 1 clove Garlic, Minced; Sesame Seeds And Parsley, For Garnish (optional)

Servings: persons

1 Tablespoon Oil
4 whole Chicken Thighs, Bone-in And Skin On
3 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Sweet Chili Sauce
1/2 Tablespoons Sriracha
1/2 teaspoons Ginger, Minced
1 teaspoon Light Brown Sugar, Packed
1 teaspoon Rice Wine Vinegar
1 clove Garlic, Minced
Sesame Seeds And Parsley, For Garnish (optional)

1
Preheat oven to 400 degrees F. Add oil to a large skillet and heat.
2
Season the chicken thighs with salt and pepper.
3
Once the pan is hot, add chicken, skin side down.
4
Cook until outside is crisp and caramelized, 34 minutes on each side.
5
Meanwhile, whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
6
Add to the pan with chicken and turn off heat.
7
Place in the oven and cook until chicken reaches 165 degrees F, about 2530 minutes.
8
Serve while hot with sesame seeds and parsley for garnish, if desired.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Oil, 4 whole Chicken Thighs, Bone-in And Skin On, 3 Tablespoons Low Sodium Soy Sauce, 3 Tablespoons Sweet Chili Sauce, and more.

Yes, Sticky Asian Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sticky Asian Chicken Thighs

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