Sticky Sweet Chili Chicken Thighs

Dinner

Sticky Sweet Chili Chicken Thighs

Lemon-pepper chicken thighs roast until crisp and get a sticky sweet chili, soy and oyster sauce glaze.

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Yield
4 servings
Cuisine
Asian-inspired

Serving ideas

Serve with scallions, sesame seeds and steamed rice.

Ingredients

See the ingredient checklist
  • 6 bone-in skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • scallions and sesame seeds, optional, for serving

Before you cook

Use a broiler-safe pan for the final step and keep parchment away from the broiler.

How to make Sticky Sweet Chili Chicken Thighs

  1. Heat the oven to 400°F. Blot the thighs dry. Mix the avocado oil, lemon pepper, garlic powder, salt and pepper, and rub it over the chicken.

  2. Set the thighs skin-side down on a lined rimmed pan. Roast 20 minutes, then turn and roast about 10 minutes more, until the skin crisps and the chicken reaches 165°F.

  3. Mix the sweet chili sauce, soy, oyster sauce and sesame oil. Coat the cooked chicken and transfer it to a broiler-safe pan. Broil for 2 to 3 minutes, watching closely until the glaze bubbles.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Sticky Sweet Chili Chicken Thighs

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Lemon-pepper chicken thighs roast until crisp and get a sticky sweet chili, soy and oyster sauce glaze.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    6 bone-in skin-on chicken thighs
  • 1 tbsp avocado oil
  •  
    1 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup sweet chili sauce
  • 2 tbsp soy sauce
  •  
    1 tbsp oyster sauce
  • 1 tsp sesame oil
  •  
    scallions and sesame seeds optional, for serving

Instructions
 

  1. Heat the oven to 400°F. Blot the thighs dry. Mix the avocado oil, lemon pepper, garlic powder, salt and pepper, and rub it over the chicken.
  2. Set the thighs skin-side down on a lined rimmed pan. Roast 20 minutes, then turn and roast about 10 minutes more, until the skin crisps and the chicken reaches 165°F.
  3. Mix the sweet chili sauce, soy, oyster sauce and sesame oil. Coat the cooked chicken and transfer it to a broiler-safe pan. Broil for 2 to 3 minutes, watching closely until the glaze bubbles.

Notes

Use a broiler-safe pan for the final step and keep parchment away from the broiler.
Adapted from Submitted recipe scan.

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