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Sweet Chili Glazed Thai Boneless Chicken Thighs

Sweet chili glazed Thai boneless chicken thighs with a sticky, caramelized red-orange glaze from oven baking and a quick broil. Marinated for 30 minutes so every bite stays juicy, then finished until deeply caramelized and extra tacky.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 thighs; adjust bake time if pieces vary a lot in thickness.
Sweet chili marinade & glaze
  • 0.5 cup Thai sweet chili sauce
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp honey
  • 0.25 tsp red pepper flakes
Garnish
  • 0.25 fresh cilantro
  • 1 tbsp sesame seeds
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Make the sweet chili marinade
  1. Whisk Thai sweet chili sauce, soy sauce, lime juice, fish sauce, garlic, ginger, honey, and red pepper flakes until smooth and glossy.
  2. Set aside 2–3 tablespoons of the sauce for basting, then use the rest to coat the chicken.
Marinate the chicken
  1. Marinate chicken for 30 minutes in the refrigerator so the flavors cling to the surface, then bring it to room temp for 5 minutes while you preheat.
Bake and caramelize in the oven
  1. Preheat oven to 425F, then place chicken in a baking dish skin-side up and bake for 20 minutes until the edges start to brown.
  2. Baste with the reserved sauce, then bake 5 more minutes until deeply caramelized and lacquered.
Finish with extra stickiness
  1. Broil 2–3 minutes, watching closely, until the glaze looks sticky and slightly darker at the tips.
Garnish and serve
  1. Finish with fresh cilantro, sesame seeds, and lime wedges, then serve right away while the glaze is tacky.

Notes

For best caramelization, keep the oven at 425F and baste once during the final bake so the glaze thickens instead of burning. Refrigerate leftovers up to 3 days; reheat gently in a 325F oven until warmed through. Freezing is not recommended because the glaze can lose some stickiness. For a gluten-free swap, use tamari instead of soy sauce.