Easy Thai Chicken
So sticky, so tender, so moist and just packed with so much flavor. And it’s an easy peasy weeknight meal, made in 30 min or less!
As a food blogger, there is always a ton of “work food” that needs to be consumed in a timely manner, especially when it’s just the two of us humans and two baby corgis. And since I make a ton of chicken recipes, well, there’s just a lot of leftover chicken in my fridge.
So when my husband asks what’s for dinner and I say, “Chicken, as usual,” he replies with, “How many different ways can you make chicken?”
Shortly after that response, he devoured these sweet and sticky Thai chicken thighs in seconds without taking a second to look up. He never complained about another chicken dinner after this.
Easy Thai Chicken
Ingredients
- 2 tablespoons unsalted butter
- 8 bone-in, skin-on chicken thighs
- ¼ cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
For the sauce
- ½ cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- 2 tablespoons lime juice
- 1 teaspoon Sriracha, or more, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with peanuts and cilantro, if desired.
Did you make this recipe?
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This was excellent. I made enough sauce to freeze for the next time. Also very easy. My chicken thighs were not large, and cooked in 15 minutes. Served on rice to soak up some sauce.
We love this recipe and we have made it three times now. My son likes real spicy dishes so the last time I made it I put double the sriracha to make it just a little bit more spicy and he loved it. I really like your website and your recipes so I’m sure there will be many more from you on our keeper list. I’m glad I found you. Thank you!
Delicious!! I highly recommend making more of the sauce to then drizzle on top of the chicken when it’s done. Also, I didn’t have Sriracha so I used Valentina and that worked very well.
Finger licking. Easy and a treat to ones taste buds.
Does anyone know of a substitute for fish sauce?
This recipe is FANTASTIC. It’s so simple and delicious, and is a new family favorite! Thank you!
I use boneless/skinless thighs (2 lbs) because I don’t want the extra fat. And because of the short cooking time, bone-in won’t buy you any extra flavor. I use a cast-iron skillet because it goes from cooktop to oven. I use G. Hughes Sugar-Free Sweet Chili Sauce; it behaves like Mae Ploy and the end result tastes superb without all the sugar (check the label; you will be shocked!)
I made homemade sweet chili sauce and really love your recipe!
I made this last night and it was “Damn Delicious!” Even my picky eater liked it. I have no experience cooking Thai recipes and am not really that big of a fan of Thai restaurants. But I spotted this recipe and decided to try it and glad I did. I made the full amount of sauce but only 2 thighs. ( I like sauce ) They were big thighs cut from a leg quarters, not those little thighs sold by the tray in a grocery store. Instead of fresh lime juice I used some little packets of something called True Lime which are powdered lime juice and they worked just fine. I cooked this in a counter top oven which has both the top and bottom elements heating. So when I opened up the oven door at 25 minutes I realized that I did not have to finish them off under the broiler. They looked just like the picture on your web site. I served this over rice and it was a great dinner which I will be making again. On top of everything else it is very EZ to prepare. Thanks for such a great recipe!
Love this recipe. Very flavorful and easy to make. I will make another batch of the sauce and try it over boneless chicken in the crock pot.
We loved it. I did some small changes. (Soy to cocounut aminos and butter to olive oil. ) But it was still amazing… Thank you 🙂
Shh… I’m eating.
No thighs, so used chicken breasts. No peanuts, so stirred in a tbs of peanut butter. No cilantro, so I used about 5,000 cups of basil (estimates may not be accurate). Amazing.
Make this – because I’m not sharing.
There could be a bit more sauce on the recept but I made it double so the amount is perfect (if you want a bit more moist for example with rice). Overall it’s so delicious.
Fantastic recipe! I had all the ingredients and worked great in a cast-iron skillet! As the recipe says Easy Thai Chicken. Simple and Delicious! Had it with Shrimp Pad Thai. The recipe is a keeper!
we make this often- our kids (ages 7, 4, 2) cheer when they know we are having this meal.
I just tried this recipe and it’s seriously SO delicious. The only different thing I did was adding 3tbs of fish sauce (because we love it haha) and added sambal. This will differently be in my meal rotation!
Thank you…you’ve renewed my life!
OMG!! Super delicious!!! I used 3 lbs of boneless, skinless chicken thighs and they worked wonderfully! As I seared the thighs I put the finished ones in the baking pan and immediately brushed both sides with the sauce. Bake the thighs “smooth” side down so that the “rough” side can catch and hold the sauce. Midway through the 25 min bake time I spooned sauce over the thighs again. Finish with that broil–it’s essential! Served it with curry noodles and steamed green beans. This recipe is a winner and will go in my regular rotation. Thank you, Chungah!!
I have made this countless times. It is a regular in the dinner rotation around here. A must make dish!!
We made this chicken dish last night. We used fresh chicken tenders, coated with cornstarch ..cooked a little less time. We did not have fish stock add another TP soy sauce and served over cauliflower rice. Yummy!!!
Absolutely delicious
Just love this recipe ! I make the sauce ahead of time and refrigerate it !
My guests rave over it as well ..thank you for sharing
Have made this recipe several times! Delicious!!