Name: 30- Minutes Thai Sticky Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup sweet Thai chili sauce (choose one without high-fructose corn syrup); 4 tbsp soy sauce (low-sodium if preferred); 4 tbsp rice vinegar (or apple cider vinegar + ½ tsp honey); 2 tbsp honey (maple syrup for vegan); 1 tbsp fresh ginger, minced (try grating frozen ginger); 1 tbsp sriracha (start with 1 tsp if spice-shy); 2 tsp lemongrass paste (or bruised stalk simmered then removed); Juice of 1 lime (roll it first for max juice!); 2 large garlic cloves, minced (use a garlic press for more flavor); 8 bone-in, skin-on chicken thighs (skin = crispy magic!); 2 tbsp coconut oil (avocado or canola oil work too); Salt & pepper, to taste; Chopped cilantro, for garnish (or Thai basil/mint if you prefer)

Description

Hey there, kitchen friend! Olivia Bennett here, apron slightly splattered with today’s experiment. If your heart races at the sizzle of chicken hitting a hot pan or your mouth waters just thinking about sweet-spicy glaze, you’re in the right spot. Today we’re making Thai Sticky Chicken Thighs — juicy, tender chicken swimming in a glossy, lip-tingling sauce that’s sweet, tangy, and spicy all at once, finished with a sprinkle of fresh cilantro. Perfect for weeknights or celebrations, and zero fancy skills needed!

Ingredients

Scale

For the Sauce:

1 cup sweet Thai chili sauce (choose one without high-fructose corn syrup)
4 tbsp soy sauce (low-sodium if preferred)
4 tbsp rice vinegar (or apple cider vinegar + ½ tsp honey)
2 tbsp honey (maple syrup for vegan)
1 tbsp fresh ginger, minced (try grating frozen ginger)
1 tbsp sriracha (start with 1 tsp if spice-shy)
2 tsp lemongrass paste (or bruised stalk simmered then removed)
Juice of 1 lime (roll it first for max juice!)
2 large garlic cloves, minced (use a garlic press for more flavor)

For the Chicken:

8 bone-in, skin-on chicken thighs (skin = crispy magic!)
2 tbsp coconut oil (avocado or canola oil work too)
Salt & pepper, to taste
Chopped cilantro, for garnish (or Thai basil/mint if you prefer)

Instructions

1. Make the Sauce

In a medium bowl, whisk all sauce ingredients together. Taste and adjust — too sweet? Add more vinegar. Too tangy? Honey it up. Set aside or make up to 2 days ahead.

2. Brown the Chicken

Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Pat chicken dry (dry skin crisps best!). Season with salt and pepper. Place skin-side down without crowding. Sear 5–6 minutes until golden and crispy, then flip and cook 2–3 minutes more.

3. Simmer in Sauce

Reduce heat to medium-low. Pour sauce over chicken—it should sizzle! Cover and simmer 20–25 minutes, flipping halfway. Uncover and simmer another 5–10 minutes until sauce thickens and clings to the chicken. Stir gently to avoid tearing skin.

4. Garnish & Serve

Turn off heat and sprinkle chopped cilantro over the chicken. Let rest 5 minutes—sauce will thicken further. Serve with jasmine rice or rice noodles, quick-pickled cucumbers, lime wedges, and extra cilantro.

Notes

Pineapple Punch: Add 1 cup pineapple chunks with the sauce for a tropical kick.
Keto-Friendly: Swap honey for monk fruit sweetener and serve with cauliflower rice.
Extra Creamy: Stir ¼ cup coconut milk into the sauce for richness.
Firecracker Shrimp: Swap chicken for jumbo shrimp—sear 2 minutes per side, simmer 5 minutes.
Garden Fresh: Toss in bell peppers and snap peas last 5 minutes of cooking.

Prep Time: 10 mins
Cook Time: 30 mins

Nutrition

Calories: 420 cal Per Serving
Fat: 22g
Carbohydrates: 18g
Protein: 32g