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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Enjoyed this dish immensely… added a Serrano for more heat. Family gobbled it up!
I tried this tonight – delicious!! It came together as fast as you said it would. Served it with rice. Will do my best to serve a veg with it next time. 🙂 (and there will definitely be a next time!). Thanks for a great recipe.
Lori
Hey Chungah!
OMG, this was rockin’! Only chicken I had on hand happened to be drumsticks
and this recipe was a 10+ at our house! This, sesame onion rice and cucumber salad
and dinner was on the table in about 50 minutes. THANK YOU!!!!!!!!!!!!!!! ;))
Christopher
I made this tonight & it was “damn delicious” ! Thank you!
can i make the dish using the slowcooker?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Made this last night & it was outstanding. The one thing I did was bake the chicken at 400 skin side down for 20 min (oil the pan) then baste with sauce every 5 min for 3-4 more times. The sauce carmelized & was incredible! Thank you!
I’m making this for the second time in two weeks. Everyone, including the insanely picky eaters, love this dish. I serve with stir fried veggies. It is a keeper in this home.
I made this for dinner tonight…..very good, thank you for posting this recipe
This was AMAAAAAAZZZZZING!!!!!!! I could eat it every day. Shared the recipe with my sister and she went nuts over it too. Thanks so much!
Wow, these were delicious!
Do you think I could substitute agave for honey?
I meant for the Asian salmon in foil recipe
Just to let everyone know that I used boneless/skinless thighs. I baked for 20 min @ 400.
After done baking, I put on hot grill for 2-3 min. These were truly amazing. I love how they got that smokey taste from the grill and the grate marks—soooooo good. These are a must try for sure.
Hi there, can this work with regular chicken breast, at least flavor wise?
Yes, absolutely.
Hey…
I did try this at home and the sauce was perfect .. I used chicken breasts for this recipe and my only problem was that the meat became too dry quickly.. are there any options to keep this moist??
Thank you so much !!
Sejal, here is a great article on How To Cook Moist & Tender Chicken Breasts Every Time.
I made this tonight for my family and it was great! I used chicken breasts instead of thighs, but it still came out juicy and delicious!!! It was super easy and I would definitely make it again!! Thank you for posting!
I don’t have a pan that is oven safe. Would it still work if I skipped the stove step and cooked it in a pyrex dish in the oven for longer?
Kelly, it may be best to sear the chicken first and then transfer to an oven-safe baking dish.
I used boneless/skinless thighs. I seared them 1st. Put them in a casserole along with sauce. Baked 20 min @ 400. Then I put the thighs on the grill for about 2-3 min. Plated & spooned sauce over thighs. These were amazing!
Hi, I am such a fan, love all the recipes I have tried so far. Just a quick question…
is there a particular brand of fish sauce you use? Thanks for another great
recipe, will be trying as soon as I hear from you.
I actually do not have a fish sauce brand that I prefer over others. It just really depends on what is available at my local grocery store.
This was a big hit for dinner tonight — thank you for sharing this recipe. Will definitely make it again. Will cut the Sriacha sauce in half, though — it was a bit too spicy for our wimpy tastes. Delicious, though.
Hi Chungah, all my family members love Thai chicken. Your recipe is just wonderful and easy to understand and make. Thanks a lot for sharing this recipe. 🙂
Made it tonight with a couple tweaks and turned out awesome – added a little more butter and cut up a couple of onions to bake/roast along with the chicken in the oven. So yummy! We used the extra buttery sauce with the cooked onions as dressing for baby kale salad to eat with the chicken. Thank you for posting this awesome recipe!