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–+ servings

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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