Easy Thai Chicken
So sticky, so tender, so moist and just packed with so much flavor. And it’s an easy peasy weeknight meal, made in 30 min or less!
As a food blogger, there is always a ton of “work food” that needs to be consumed in a timely manner, especially when it’s just the two of us humans and two baby corgis. And since I make a ton of chicken recipes, well, there’s just a lot of leftover chicken in my fridge.
So when my husband asks what’s for dinner and I say, “Chicken, as usual,” he replies with, “How many different ways can you make chicken?”
Shortly after that response, he devoured these sweet and sticky Thai chicken thighs in seconds without taking a second to look up. He never complained about another chicken dinner after this.
Easy Thai Chicken
Ingredients
- 2 tablespoons unsalted butter
- 8 bone-in, skin-on chicken thighs
- ¼ cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
For the sauce
- ½ cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- 2 tablespoons lime juice
- 1 teaspoon Sriracha, or more, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with peanuts and cilantro, if desired.
Did you make this recipe?
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Thank you for sharing this wonderful recipe
So easy. So good. Usually have to double the recipe because it’s such a favorite for the whole family!
This dish is simple and really authentic, all the family love it especially with a little bit more lime juice and sriracha.
Excellent recipe! I didn’t have any sweet chili sauce on hand but was able to find a recipe and made that to use in your recipe. The chicken was delicious. I used it to top a Thai salad with peanut dressing and it went great! I plan to use in several other recipes.
This is so delicious! I did not use skin-on chicken thighs, though. I took breasts and split them in half then coated them with flour for the browning process. Otherwise recipe is the same! Super delicious!
Such a flavorful recipe! It was a hit with everyone. I added some peanut butter to the sauce since I didn’t have any peanuts on hand. Made coconut rice on the side with a veggie. Thanks for another hit recipe!
Yum! Added extra garlic and put in less chilli. Tasted amazing! There were a few more steps, so wasn’t as quick as I thought, but will definitely be making this one more often. Paired with coconut rice
Made this recently for company, and can’t say enough good things about this recipe! Tender, flavorful, absolutely delicious, looks gorgeous for serving, and about the easiest thing ever. Definitely going into our family’s regular rotation.
Oops! I forgot to leave stars! 5 star recipe!
Made this for our lunch today. It was very good! During the last stage I added julienne carrots and broccoli spears. Yummy meal! Hubby is not a fan of chicken unless it’s fried, but he really enjoyed it. Said I needed to make more sauce next time!
Definitely a keeper!
Oh! My! Gosh! This is outstanding in so many ways! Simple ingredients, comes together very quickly, texture of those crispy glazed skins is A-Mazing, and the flavors…mwah! I served over a little sticky rice along with stir fried zucchini/mushrooms/carrots and cabbage. This will be on my short list of meals to impress your guests with!
Delicious and easy. My 2 favorite aspects of a recipe!
Easy to make. I made additional sauce. Excellent flavor. Even my picky eater liked the meal.
What would be a good substitute for Sriracha? Just don’t enjoy the flavor of it.
Really good and easy! My boys loved it. Wondering if the sauce would work well with shrimp as the protein instead of chicken?
A go-to Thai “fix.” On regular rotation 🙂 Thanks.
Thank you finally a recipe that doesn’t give the entire family history complete with 23andMe DNA profiles, and a history lesson on Asian cooking LOL!!!!
OK to preface… I almost didn’t make this because I scrolled through what seemed like endless comments to see if someone had attempted this with chicken breast and I finally found one. Stopped scrolling comments and printed the recipe and headed to the store for the few things I did not have on hand. WINNER WINNER THAI CHICKEN DINNER!
Used boneless skinless chicken breasts that I butterflied, ground ginger instead of fresh and jarred minced garlic instead of fresh. Everything else was the same except I omitted the peanuts as we aren’t a fan of them on food. I also took the bajillion comments advice about doubling the sauce but instead I tripled it!
This dish was SO easy and SO damn delicious. Served over white rice with a side of sauteed broccoli. The fam loved it and said add it to the rotation. 🙂 I haven’t used your recipes in a few years and I honestly don’t know why but your website name is one I have remembered all these years. I never remember any other websites LOL.
I’m adding your recipes back in rotation because even years later (I know you posted this years ago) I was NOT disappointed one bit and just about licked my plate. It was hard not to grab seconds so I had leftovers for tomorrow. TY!
it has become my FAVE recipe. i can make it for a fancy dinner party or weeknight dinner.
I “fry” the chicken outdoors on my grill. other than that, i follow the recipe . i give it 5 star rating!!
i use either ramen noodles or Yakisoba. I also double the sauce recipe.