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Sweet Chili Glazed Thai Boneless Chicken Thighs

Sweet chili glazed Thai boneless chicken thighs with a sticky, deeply caramelized red-orange sauce. Bake until tender, baste during the final minutes, then broil for extra tacky shine.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 boneless skinless chicken thighs
Glaze and marinade
  • 0.5 cup Thai sweet chili sauce
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp honey
  • 0.25 tsp red pepper flakes
Garnish
  • 0.25 fresh cilantro
  • 1 tbsp sesame seeds
  • 4 lime wedges

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk Thai sweet chili sauce, soy sauce, lime juice, fish sauce, garlic, ginger, honey, and red pepper flakes until smooth and evenly combined.
Marinate
  1. Coat boneless skinless chicken thighs with the marinade and marinate for 30 minutes.
Bake and glaze
  1. Preheat the oven to 425°F and place chicken in a baking dish skin-side up, then bake for 20 minutes.
  2. Baste the chicken with sauce, then bake for 5 more minutes until the glaze is deeply caramelized.
  3. Broil for 2-3 minutes to add extra stickiness and deepen the caramelized color.
Finish and garnish
  1. Garnish with fresh cilantro, sesame seeds, and lime wedges right before serving.

Notes

Pro tip: For the stickiest glaze, baste once during the final bake and then broil briefly—watch closely so the sauce caramelizes without burning. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven or skillet until warmed through. Freezing is not recommended due to texture changes. For a gluten-free swap, use gluten-free soy sauce.