Description
Learn how to make succulent Sweet Chili Glazed Chicken Thighs that sizzle with flavor. This easy recipe will elevate your cooking game!
Ingredients
- 4 bone-in, skin-on chicken thighs (2-2.2 lbs / 907-1020g total)
- 1 teaspoon sea salt (5g)
- 2 medium limes, divided
- 1 (1-inch) piece fresh ginger
- 3/4 cup sweet chili sauce (180ml)
Instructions
- Set your oven to 400°F and position a rack in its center.
- Dry the chicken thighs with paper towels, then sprinkle with sea salt. Lay them, skin-side down, in a cold, large cast iron or oven-safe pan. Place the pan over medium heat and cook without moving until the skin becomes golden-brown and easily lifts from the pan, approximately 17 to 20 minutes.
- In the meantime, grate the zest of one lime into a small bowl and squeeze its juice into the same bowl. Slice the other lime into wedges for serving later. Peel and finely grate the ginger until you have about half a teaspoon, and add it to the lime zest and juice. Pour the sweet chili sauce into the bowl and whisk everything together.
- Move the chicken to a plate, keeping the skin-side up. Drain all but 1 tablespoon of the fat from the pan. Return the chicken to the pan, still skin-side up. Drizzle the glaze evenly over the chicken. Place the skillet into the oven and roast, occasionally spooning some of the glaze from the pan over the chicken, until a thermometer inserted into the thickest part of the meat, avoiding the bone, reads at least 165°F, which should take about 10 to 12 minutes.
- For extra crispness and color, switch the oven to broil and cook until the glaze is bubbly and begins to brown in places, about 1 to 3 minutes. Serve with the lime wedges you set aside earlier.
Notes
- Consider adding lime zest to the sweet chili sauce for a bolder lime flavor on the chicken.
- Enhance the ginger kick by adding more grated ginger to the glaze mixture.
- For a spicier twist, mix in red pepper flakes or hot sauce to the sweet chili sauce.