Description
This Sweet and Spicy Chicken Thighs recipe features tender chicken marinated in a flavorful blend of spices and coated in a delicious sweet and spicy sauce. It’s perfect for a quick weeknight dinner or a weekend gathering, served hot with rice or your favorite side dish.
Ingredients
Scale
- 1.5 pounds of boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce (or more for extra heat)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- In a large bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well.
- Add chicken thighs and drizzle with olive oil. Toss to coat evenly. Marinate for at least 30 minutes.
- In a medium bowl, combine honey, soy sauce, rice vinegar, sriracha sauce, and sesame oil. Whisk until blended.
- In a small bowl, mix cornstarch and water until smooth.
- Set aside 1/4 cup of the sauce for glazing later.
- Heat a large skillet over medium-high heat. Add marinated chicken thighs, cooking in batches if necessary.
- Cook for 5-7 minutes on one side without moving, then flip and cook for another 5-7 minutes until the internal temperature reaches 165°F (75°C).
- Remove chicken from skillet and cover with foil to keep warm.
- In the same skillet, pour in the remaining sauce and bring to a simmer.
- Add the cornstarch mixture while whisking continuously until the sauce thickens (about 2-3 minutes).
- Return the chicken to the skillet and coat in the sauce, cooking for an additional 1-2 minutes.
- Transfer the glazed chicken to a serving platter and garnish with sesame seeds and chopped green onions. Serve hot.
Notes
- Feel free to adjust the level of spiciness by adding more or less sriracha and cayenne pepper.
- This recipe can be easily doubled for larger gatherings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes