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+ servings
Two sticky Thai Chicken thighs on a plate.

Sticky Thai Chicken

Sweet, spicy, sticky and juicy! These are so easy to make, they will become a go to weeknight dinner!
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 560kcal


  • Cast Iron Skillet



  • 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.



If using boneless, skinless thighs - you probably won't need the last 15 minutes.  Simply roast 15 minutes, turn and continue roasting for 15 more minutes. 


Calories: 560kcal | Carbohydrates: 15g | Protein: 39g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 2131mg | Potassium: 546mg | Fiber: 1g | Sugar: 13g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg