Sweet and Spicy Recipes
Something about that sweet, sticky and spicy combination is so addictive! I love it.
So, I’m back today with chicken. Not just any chicken, but sweet, spicy Thai chicken. All your favorite Thai flavors in an easy one pan chicken dinner!
- Chicken Thighs – bone in, skin on. You could use skinless thighs or breasts (just decrease the cooking time by about 15 minutes) but the bone in thighs stay so moist and have such good flavor. If they’re on sale, buy extra and make these Harissa Chicken Thighs with Olives!
- Soy Sauce – try to buy organic since soybeans are usually a GMO product.
- Fish Sauce – smells funky, but adds such a depth of flavor to your dish. I find mine at the Asian market or on Amazon – I like to get large bottle of The Red Boat Fish Sauce (affiliate link), we go through a lot of it.
- Cilantro – love it or hate it! You’re only using it as a garnish, so feel free to substitute parsley if you don’t like it.
- Ginger – store it in the freezer, it stays fresh and it’s so easy to grate right from the freezer. Save some of that grated ginger and make these Sticky Sesame Ginger Pork Meatballs!
- Brown Sugar – light or dark.
- Red Pepper Flakes – I used one teaspoon, which is the perfect level of heat for us. Feel free to use less or more depending on your heat tolerance.
Preheat the oven to 425. You want a high heat to brown the chicken as it roasts.
In a small bowl, combine the red pepper flakes, brown sugar, fish sauce, soy sauce and grated ginger.
Trim the excess fat and skin from the chicken thighs. Chicken thighs tend to have larger globs of fat that can easily be trimmed off. Pat dry and season with salt and pepper.
Lightly spray an oven proof skillet with cooking spray (optional, but I wanted to make sure nothing stuck!).
Place the chicken in the skillet and pour the sauce over it. Turn to coat and leave the chicken skin side down.
Roast in the oven skin side down for 30 minutes.
Remove the skillet from the oven, turn the chicken over and roast for 15 more minutes.
If you want even more color and caramelization on your chicken, switch the oven to broil and broil for 2-5 minutes. Do not walk away, this happens quickly!
I didn’t actually broil these, I have a convection oven and when I turned the chicken over for the final fifteen minutes, I switched to convection and got all of that gorgeous browning.
Garnish with cilantro for serving, if desired.
Oh my, these Thai chicken thighs were so good! They are going into my easy weeknight dinner rotation! I just love recipes that are so full of flavor, with hardly any work! Check out my Chicken Recipes for more easy chicken dinners!
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Sticky Thai Chicken
- Preheat the oven to 425. Optional - spray oven proof skillet with cooking spray.
- Trim off excess fat and skin from the thighs. Pat dry and season on both sides with salt and pepper. Place in the skillet.
- In a small bowl, whisk together the red pepper flakes, brown sugar, fish sauce, soy sauce and grated ginger. Pour over the chicken and turn the chicken to coat.
- Place the skillet in the oven and roast skin side down for 30 minutes. Turn the chicken over and roast for 15 more minutes.
- Optional - for more color and caramelization you can broil the chicken for 2-5 minutes, but do not walk away!
- Serve garnished with cilantro.
The was originally published in 2013 and has been updated for 2020.