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Sweet Chili Thai Chicken Thighs

Better than the restaurant "bites" these chicken thighs are sweet and spicy with crispy baked skin.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken thighs, sweet chili thai chicken
Servings: 3


  • 6 bone in skin on chicken thighs
  • 1 tsp extra virgin olive oil
  • salt and pepper


  • 1/4 cup rice vinegar or regular vinegar
  • 1/4 cup water
  • 1 Tbsp white sugar
  • 1 tsp cornstarch
  • 1/2 tsp Sriracha sauce
  • 2 dried red chilies, crushed, or 1/2 tsp chili flakes or 1 tsp minced red chilies
  • 2 garlic cloves, minced or 2 pickled cloves
  • salt and pepper


  • 2 green onions, minced


  • Preheat oven to 450 degrees on roast setting.
  • Combine sauce ingredients.
  • Heat a large oven proof skillet to medium-high. Add a tsp of olive oil. Generously season chicken thighs with salt and pepper on both sides. Add to hot pan skin side down. Sear for 10-12 minutes until skin is nicely browned, crispy and most of the fat is rendered off.
  • Turn pieces over. Tip pan and carefully spoon out most of the fat. Reduce heat to medium and cook for about 10 more minutes.
  • Pour sauce over top of chicken pieces, keeping pieces skin side up.
  • Place skillet on the middle rack of the oven and roast for about 15 minutes until there is no pink inside and internal temperature is at least 170 degrees. Remove pan a few times and spoon sauce over chicken.
  • Remove from oven and let rest for a few minutes while you dice up green onions for garnish.