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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There could be a bit more sauce on the recept but I made it double so the amount is perfect (if you want a bit more moist for example with rice). Overall it’s so delicious.
Fantastic recipe! I had all the ingredients and worked great in a cast-iron skillet! As the recipe says Easy Thai Chicken. Simple and Delicious! Had it with Shrimp Pad Thai. The recipe is a keeper!
we make this often- our kids (ages 7, 4, 2) cheer when they know we are having this meal.
I just tried this recipe and it’s seriously SO delicious. The only different thing I did was adding 3tbs of fish sauce (because we love it haha) and added sambal. This will differently be in my meal rotation!
Thank you…you’ve renewed my life!
OMG!! Super delicious!!! I used 3 lbs of boneless, skinless chicken thighs and they worked wonderfully! As I seared the thighs I put the finished ones in the baking pan and immediately brushed both sides with the sauce. Bake the thighs “smooth” side down so that the “rough” side can catch and hold the sauce. Midway through the 25 min bake time I spooned sauce over the thighs again. Finish with that broil–it’s essential! Served it with curry noodles and steamed green beans. This recipe is a winner and will go in my regular rotation. Thank you, Chungah!!
I have made this countless times. It is a regular in the dinner rotation around here. A must make dish!!
We made this chicken dish last night. We used fresh chicken tenders, coated with cornstarch ..cooked a little less time. We did not have fish stock add another TP soy sauce and served over cauliflower rice. Yummy!!!
Absolutely delicious
Just love this recipe ! I make the sauce ahead of time and refrigerate it !
My guests rave over it as well ..thank you for sharing
Have made this recipe several times! Delicious!!
This chicken is fantastic! The kids clamor for the sauce. Works great for chicken breasts too, just reduce the cooking time appropriately. Definitely a quick, easy, flavorful keeper!
Hi darling, it will be my first time to cook Thai recipe tomorrow. I dont understand when do I pour the mixed sauces? And how I should broil it? When I try to translate broil means boil… I dont think you boil the chicken in the end… hahaha PLESSE HELP 🙂
Hi Agnes! You can pour in the sauce prior to baking the chicken. “Broiling” means using the top heat in your oven so that the chicken is being cooked on high heat coming only from the top.
The best chicken recipe ever! The spices are just right, easy prep. I made this with sticky rice and my family ages 6 to 60 raved!
Its absolutely delicious. I make it as you explain. But, I have a question. Can you make it in the instapot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This is one of my favorite things to make! So delicious! I usually serve it with coconut rice and roasted broccoli. I love having leftovers to take for work lunches. Thanks for sharing this recipe!
Oh my, did this ever satisfy my craving for Asian food tonight. I used fewer chicken thighs than the recipe calls for, so there was some extra sauce in the pot, which I soaked up easily with a side of white rice. Trust me, none of that deliciousness was going to waste! Also, I added about 1 tbsp of fresh chopped basil in with the cilantro to brighten it up even more. So good!
Tonight is the second time I’ve made this and my family goes nuts! Such a good recipe. I add alittle more of the chili sauce after cooking because my boys are crazy that way. Make this! It’s amazing!
This recipe is absolutely amazing. We are trying to cut out rice but I make some broccoli on the side which makes a full meal. At first, my husband’s favorite meal was my chicken teriyaki but this definitely took 1st place. Amazing recipes and now planning on buying your book. Thank you for everything!
Excellent