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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Delish! Looked just like the picture.
Simple, tasty and great as leftover. Make more than you think….They will be eaten.
Very good it’s a keeper. Thanks for this recipe
It looks delicious and easy, can use same recipe for a pork crown cutting 3/4 inside the pork or made more sauce to drizzled every chop at the end?
Fabulous! I used skinless thighs and it turned out great!
Deidre
Make extra sauce, Use boneless chicken, Serve with rice. Perfect.
I made this for the first time last night, and it was a huge success. I doubled the sauce recipe and used boneless, skinless chicken thighs. However, I should have made even more sauce lol. I did pan sear them, and the finished dish looked exactly as the picture does. My family loved this, especially my teens.
Quick, easy and delicious! A great recipe to introduce my family to Thai food. Thanks for sharing.
Ohmylanta!! Easy; had all the ingredients on-hand; went together fast, and; tasted so good. Garnished with cilantro and course chopped peanuts, served with steamed jasmine rice and stir-fried bock chow and onions. Next time it gets paired with pineapple fried rice.
We use the sauce for our Meatless Monday. Baked Gardein Chick’n seven grain crispy tenders, baked them, then dipped in sauce and put back on parchment paper & into oven for another 5-7min – delicious! 2 1/2 yr old grandson ate 4!
Absolutely killer. I combined with this block choy recipe https://theforkedspoon.com/bok-choy-recipe/
This is one that is going on the list!
This was AMAZING! I followed the recipe and made it exactly as it is written. I did take the suggestion to double the sauce. Everyone in my family loved it.
This was excellent. I made enough sauce to freeze for the next time. Also very easy. My chicken thighs were not large, and cooked in 15 minutes. Served on rice to soak up some sauce.
We love this recipe and we have made it three times now. My son likes real spicy dishes so the last time I made it I put double the sriracha to make it just a little bit more spicy and he loved it. I really like your website and your recipes so I’m sure there will be many more from you on our keeper list. I’m glad I found you. Thank you!
Delicious!! I highly recommend making more of the sauce to then drizzle on top of the chicken when it’s done. Also, I didn’t have Sriracha so I used Valentina and that worked very well.
Finger licking. Easy and a treat to ones taste buds.
Does anyone know of a substitute for fish sauce?
This recipe is FANTASTIC. It’s so simple and delicious, and is a new family favorite! Thank you!
I use boneless/skinless thighs (2 lbs) because I don’t want the extra fat. And because of the short cooking time, bone-in won’t buy you any extra flavor. I use a cast-iron skillet because it goes from cooktop to oven. I use G. Hughes Sugar-Free Sweet Chili Sauce; it behaves like Mae Ploy and the end result tastes superb without all the sugar (check the label; you will be shocked!)
I made homemade sweet chili sauce and really love your recipe!
I made this last night and it was “Damn Delicious!” Even my picky eater liked it. I have no experience cooking Thai recipes and am not really that big of a fan of Thai restaurants. But I spotted this recipe and decided to try it and glad I did. I made the full amount of sauce but only 2 thighs. ( I like sauce ) They were big thighs cut from a leg quarters, not those little thighs sold by the tray in a grocery store. Instead of fresh lime juice I used some little packets of something called True Lime which are powdered lime juice and they worked just fine. I cooked this in a counter top oven which has both the top and bottom elements heating. So when I opened up the oven door at 25 minutes I realized that I did not have to finish them off under the broiler. They looked just like the picture on your web site. I served this over rice and it was a great dinner which I will be making again. On top of everything else it is very EZ to prepare. Thanks for such a great recipe!
Love this recipe. Very flavorful and easy to make. I will make another batch of the sauce and try it over boneless chicken in the crock pot.
We loved it. I did some small changes. (Soy to cocounut aminos and butter to olive oil. ) But it was still amazing… Thank you 🙂
Shh… I’m eating.
No thighs, so used chicken breasts. No peanuts, so stirred in a tbs of peanut butter. No cilantro, so I used about 5,000 cups of basil (estimates may not be accurate). Amazing.
Make this – because I’m not sharing.