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Thai Sticky Chicken Thighs

Thai Sticky Chicken Thighs for a Flavor-Packed Dinner Delight

This Thai Sticky Chicken Thighs recipe delivers a flavor-packed dinner filled with authentic Thai flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Thai
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Chicken Thighs, bone-in and skin-on Substitute with chicken breasts if preferred.
  • 1/4 cup Soy Sauce Tamari works great for a gluten-free option.
  • 1 tablespoon Fish Sauce Use extra soy sauce or mushroom sauce for vegetarian.
  • 1/4 cup Brown Sugar Coconut sugar can be a healthier substitute.
  • 2 tablespoons Honey Agave syrup is a vegan alternative.
  • 4 cloves Garlic, minced Fresh garlic is ideal.
  • 1 tablespoon Fresh Ginger, grated Fresh is strongly recommended.
  • 1 tablespoon Lime, juiced Lemon juice is a suitable replacement.
  • 1 teaspoon Chili Flakes Adjust for spice preference.
  • 2 tablespoons Vegetable Oil Can use other oils like canola or peanut.
For Garnish
  • 1/4 cup Fresh Cilantro
  • 2 pieces Lime Wedges

Equipment

  • Medium Bowl
  • Resealable plastic bag
  • Baking Dish
  • Small saucepan

Method
 

Cooking Steps
  1. In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, honey, minced garlic, grated ginger, lime juice, chili flakes, and vegetable oil.
  2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the thighs, ensuring each piece is coated.
  3. Refrigerate the chicken for at least 30 minutes, preferably overnight.
  4. Preheat your oven to 400°F (200°C).
  5. Line a baking dish with aluminum foil for easy cleanup.
  6. Remove the marinated chicken thighs and arrange them skin-side up in the baking dish, pouring any remaining marinade over the top.
  7. Bake for 20 minutes, until golden brown and crispy.
  8. While the chicken bakes, pour any reserved marinade into a saucepan and bring to a boil, then simmer until it thickens.
  9. In the last 5 minutes of baking, brush the thickened marinade over the chicken.
  10. Remove from the oven and let rest for a few minutes before serving with fresh cilantro.

Nutrition

Serving: 1thighCalories: 280kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 290mgSugar: 10gVitamin C: 2mgCalcium: 5mgIron: 8mg

Notes

For best results, marinate the chicken overnight and check internal temperature to ensure it reaches 165°F for safe consumption.

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