Sticky Baked Chicken Thighs
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken thigh – 8, skin-on and bone-in
  • Unsalted butter – 2 tbsp
  • Toasted peanuts – ¼ cup, peel removed
  • Fresh coriander leaves to garnish
  • Salt – ½ tsp or less
For sauce –
  • Sweet chilli sauce – ½ cup
  • Less sodium soy sauce – 2 tbsp
  • Fish sauce – 1 tbsp
  • Sriracha – 1 tbsp or more to taste
  • Garlic – 6 to 8 cloves, minced
  • Ginger – 1 inch piece, minced
  • Lemon – 1
  1. Preheat your oven to 200 C / 400 F.
  2. Take all the ingredients listed under sauce – sweet chilli sauce, soy sauce, fish sauce, sriracha, ginger, garlic and juice of 1 lemon – in a small bowl. Whisk them to mix well and set aside.
  3. Wash and pat dry the chicken. Season the chicken thighs very lightly (because all the sauces have salt in them) with a sprinkling of salt.
  4. Now melt the butter in a skillet on medium heat. Once the butter is hot, place the chicken thighs keeping skin side down. Sear them until golden brown for about 2-3 minutes. Then flip them over and sear the other side for another 2-3 minutes until golden brown.
  5. Transfer the seared chicken thighs to a baking dish lined with aluminum foil keeping the skin side up this time.
  6. Drizzle all the sauce on top of each of the chicken thighs making sure all of them get a good share of sauce.
  7. Place the baking dish into the oven and bake for about 30-40 minutes or until the chicken is completely cooked through and the internal temperature reaches to at least 165 F.
  8. Now transfer the oven rack to top most level and broil the chicken for 2-3 minutes or until caramelized and slightly charred.
  9. Serve the sticky baked chicken thighs immediately garnished with toasted peanuts and fresh coriander.
Recipe by Flavor Quotient at