Sticky Sweet Chili Chicken Thighs Recipe

Chicken thighs – I recommend about 6 boneless skinless thighs for this recipe. If you prefer bone-in, you can use those too; they just might take a little longer to cook.
Olive oil – to sear the chicken and get that crispy golden exterior.
Soy sauce – this brings a savory salty depth to the sauce.
Honey – adds the sweet factor that makes this sauce sticky and irresistible.
Sweet chili sauce – this is the star of the dish giving that perfect balance of sweet and spicy. You can find it in most grocery stores, usually in the Asian food section.
Garlic – you can’t have a savory dish without garlic! It adds that perfect aromatic flavor.
Ginger – fresh ginger is a must here. It gives the sauce a little bit of a zing and pairs perfectly with the other flavors.
Lime juice – to give the sauce that bright fresh finish.
Sesame seeds – optional but they add a nice crunch and look beautiful when sprinkled over the dish.
Green onions – for a pop of color and a fresh crunchy bite.
Red pepper flakes optional – if you like a little heat, these are a great addition.

The first thing we need to do is prepare the chicken. Start by patting the chicken thighs dry with paper towels. I know it sounds like an extra step, but trust me—it helps the chicken sear better and ensures that crispy exterior we all love. After drying the chicken, season both sides with a pinch of salt and a little black pepper. You don’t need to go overboard with the seasoning, as the sauce is where all the flavor will come from.
Next, heat a large skillet over medium-high heat and add about 1 tablespoon of olive oil. Once the oil is nice and hot, add the chicken thighs. You should hear a nice sizzle when the chicken hits the pan—that’s how you know it’s searing properly. Let the chicken cook for about 5-7 minutes per side, or until it's golden brown and cooked through. If you're using bone-in thighs, they’ll take a little longer, but the same principle applies: crispy on the outside, juicy on the inside.
Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Don’t clean the skillet—you’ll want to keep all those tasty little bits in there for the sauce!

While the chicken is cooking, it's time to whip up that amazing sauce. In a small bowl, whisk together the soy sauce, honey, sweet chili sauce, garlic, and freshly grated ginger. The combination of sweet, spicy, and savory is what makes this sauce so delicious. It’s simple but packs a punch.
Once the chicken is cooked and resting, pour the sauce into the same skillet you cooked the chicken in. All those little browned bits left in the pan? They’re full of flavor, so make sure you scrape them up with a spatula as the sauce heats up. Bring the sauce to a simmer and let it cook for 2-3 minutes to thicken slightly. Don’t rush this step—it helps the sauce become nice and sticky, which is exactly what you want.

Now that the sauce has thickened up a little, it’s time to add the chicken back into the pan. Place the chicken thighs back in the skillet, turning them to coat them evenly with the sauce. Let the chicken simmer in the sauce for another 2-3 minutes. You want the chicken to soak up all that delicious flavor and get nice and sticky.
At this point, you can also adjust the heat level. If you want a bit more spice, throw in some red pepper flakes to taste. If you prefer a sweeter sauce, add a little more honey. The beauty of this recipe is that you can adjust the flavor to your liking.

Once the chicken is coated in that sticky, sweet, and spicy sauce, it’s time to serve! I love serving this dish with some steamed rice to soak up all that extra sauce. You can also pair it with some roasted veggies, a simple salad, or even some crispy noodles.
For that extra little touch, sprinkle some sesame seeds and chopped green onions on top of the chicken. Not only do they add a nice crunch, but they also make the dish look beautiful. It’s the little things, right?