Description
A delicious recipe for Thai Sticky Chicken Thighs, featuring a sweet and savory marinade that results in tender, flavorful chicken.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the soy sauce, honey, fish sauce, rice vinegar, brown sugar, garlic, ginger, red pepper flakes, and lime juice until well combined.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.
- Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. Baste the chicken with the marinade halfway through cooking for extra flavor.
- Once cooked, remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
Notes
- For a spicier kick, add more red pepper flakes or a dash of sriracha to the marinade.
- Serve with jasmine rice or a fresh cucumber salad to balance the flavors and add freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg