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Asian Chicken Thighs Recipe

Sticky, spicy and sweet - you will love these Asian chicken thighs. The great thing about them is they are so easy to prepare.  Serve with white rice and you have a meal that will be requested often.


Sticky, spicy and sweet - you will love these Asian chicken thighs. The great thing about them is they are so easy to prepare. #MissHomemade

Asian Chicken Thighs Recipe

Sticky Chicken Thighs 

cooked white rice

4 bone in skin on chicken thighs
1 TBS+ oil for browning

Sweet Sticky Sauce
3 TBS sweet chile sauce
1/4-1/2 tsp sriracha sauce (depending on how spicy you want it)
1/2 tsp minced ginger
1/2 tsp garlic powder
3 TBSP soy sauce
1 tsp brown sugar
1 tsp rice wine vinegar

Garnish
sesame seeds
snipped green onion 
lemon or lime slices

In a heavy skillet like cast iron, heat oil on medium.  Dry the chicken thighs and when the pan is hot place them skin-side down in the pan.  Brown until golden brown approximately 3-4 minutes per side.



PREHEAT oven to 400 degrees.

At this point in the recipe you have a choice on how to proceed:

  • If the skillet can be used in the oven, continue with recipe

or

  • Place browned chicken thighs skin-side up in a sprayed shallow baking dish and continue with recipe.

Turn the thighs over - browned side up in the skillet.


Sticky Sauce

In a small bowl, whisk the sticky sauce ingredients together and pour over the chicken.  Place either the skillet or baking dish in the oven and bake until chicken juices run clear; approximately 25 to 30 minutes.

Remove from the oven and garnish with sesame seeds, snipped green onion and lemon or lime slices.  Serve chicken thighs with white rice.


More chicken meal ideas

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