Thai Sticky Chicken Thighs

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Thai Sticky Chicken Thighs: A Taste of Thailand in Your Kitchen!

Are you ready to transform your dinner routine with a dish that promises to tantalize your taste buds with its sweet, savory, and sticky goodness? Thai Sticky Chicken Thighs are here to whisk you away to the vibrant streets of Thailand from the comfort of your kitchen.

Ready in under 30 minutes, this Thai Chicken recipe is a game-changer for your family dinner lineup. Featuring crispy chicken thighs drenched in a deliciously sticky sauce, it’s not just a meal—it’s an experience.

Perfect for those looking to impress without the stress, this budget-friendly dish brings the vibrant flavors of Thailand right to your table. Quick, easy, and utterly satisfying, it’s guaranteed to become a weeknight favorite.

What’s in Thai Chicken Thighs?

Imagine the most tender, juicy chicken thighs you’ve ever had. Now, coat them in a glaze that’s the perfect blend of sweet, tangy, and a hint of spicy. That’s what you’re about to make. The secret lies in a few key ingredients:

• Chicken Thighs: Juicy and ready to soak up all the good stuff.
• Sweet Thai Chili & Soy Sauce: Sweet meets savory—this duo is where the magic starts.
• Rice Vinegar & Lime: They’re here to add a zippy tang that wakes up all the flavors.
• Honey: Just a dash brings in that sweet sticky glaze we’re all craving.
• Ginger & Garlic: The flavor kick squad! They pack a punch that makes everything pop.
• Sriracha & Lemongrass: A little heat and a whisper of citrus make the dish sing.
• Coconut Oil: Gives everything a slight tropical vibe.
• Cilantro: Because a sprinkle of green not only looks great but tastes amazing too.

These ingredients come together to create a symphony of flavors that are distinctly Thai and utterly irresistible.

For the complete list of ingredients and detailed cooking instructions, please refer to the recipe card below.

How to Make the Thai Sticky Chicken Thighs

Making this dish is like painting a masterpiece, except your canvas is chicken, and your paints are the flavorful ingredients. Here’s a simplified guide to creating this culinary work of art:

1. Marinate: Toss the chicken thighs in a mix of sweet Thai chili sauce, soy sauce, rice vinegar, honey, ginger, sriracha, lemongrass paste, lime juice, and garlic. Let it marinate for at least 30 minutes, or overnight if you have time.
2. Brown: Heat coconut oil in a pan over medium-high heat. Sear the chicken skin-side down until golden, about 2 minutes per side.
3. Glaze: In the same pan, add the remaining marinade and let it simmer until it thickens into a glaze, about 1-2 minutes then flip thighs skin side up.
4. Bake: in your preheated oven to 400°F (200°C). Transfer the chicken and bake for 15 minutes, until the chicken is cooked through and the glaze is sticky and caramelized.
5. Garnish and Serve: Sprinkle with chopped cilantro and serve hot. Enjoy your quick trip to flavor town with minimal fuss and maximum taste!

Tips and Notes

Skin-on, bone-in thighs: These pack more flavor and remain juicier than boneless, skinless cuts.

Pan to Oven: Use an oven-safe pan for browning the chicken so you can directly transfer it to the oven, making this dish even easier with less cleanup.

Let it marinate: Short on time? Even a 10-minute marinade can infuse your chicken with great flavor. For deeper flavors, let the chicken marinate for at least 30 minutes, or overnight if you have the time.

FAQ

Can I use chicken breasts instead of thighs?

Absolutely! Just keep in mind that cooking times may vary as breasts tend to cook faster and can dry out if overcooked.

I don’t have lemongrass paste. Is there a substitute?

While lemongrass paste adds a unique flavor, you can use a bit of lemon or lime zest as a substitute to mimic the citrusy profile.

What if I don’t have sweet Thai chili sauce?

Sweet Thai chili sauce is key for the signature flavor, but in a pinch, you can create a substitute. Mix together some regular chili sauce or hot sauce with honey or sugar to balance the heat with sweetness. Add a splash of vinegar to mimic the tanginess of the original sauce. This won’t replicate the complexity perfectly but will provide a similar balance of sweet, spicy, and tangy flavors.

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