Description
This easy, crowd-pleasing recipe brings a sweet-heat sauce to tender roasted chicken thighs, perfect for bakers and home cooks who love seasonal flavors.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lbs)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (vegetable or avocado)
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1–2 tbsp sriracha (adjust to heat preference)
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar
- 1 garlic clove, minced
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with salt and pepper.
- Sear the chicken in a large oven-safe skillet over medium-high heat for 4–5 minutes until the skin is golden brown and crisp.
- Roast the thighs by flipping them and transferring the skillet to the oven. Roast for 15–20 minutes until the internal temperature reaches 165°F (74°C).
- Make the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic until smooth.
- Glaze the cooked thighs generously with the sauce and return to the oven under the broiler for 1–2 minutes to caramelize, watching closely.
- Rest the thighs for 5 minutes, then garnish with scallions, sesame seeds, and a squeeze of lime.
Notes
To enhance crispiness, ensure the chicken skin is thoroughly dried before searing. Adjust sriracha for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian