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