Insulated Bags

Thai Sticky Chicken


"Fast, easy and delicious" is exactly what we want to hear when choosing a weekday recipe, and this one is all three! Simply combine the sweet chili lemongrass marinade with chicken pieces, bake until sticky and caramelized, then serve with rice and a fresh cucumber salad – all are ready in about 30 minutes!

Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 25 min

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At a glance
Thai Sticky Chicken
2 lb boneless skinless chicken thighs*
½ c Thai sweet chili sauce (Mae Ploy or Thai and True)
1 T soy sauce
1 T fish sauce
2 T garlic, minced
2 T ginger, minced
1 T lemongrass paste (found in the produce department)
2 T rice vinegar
2 T brown sugar
2 T sriracha
½ t salt and black pepper
* Tip: For extra sticky, crispy and colorful chicken, use bone-in, skin-on and lengthen cook time to 40 min.
Additional, for garnish:  
roasted & salted crushed peanuts


Heat oven to 375 degrees. Combine all ingredients and spread onto a parchment-lined sheet pan; reserve any remaining marinade. Bake 18 min. Baste with sauce and turn oven broiler to high. Broil until sauce caramelizes and chicken reaches 165 degrees internal temp, approx. 7-8 min. Meanwhile, in saucepan, boil remaining marinade until liquid is reduced and sauce is a sticky glaze, about 3 min. Remove chicken from oven and pour sauce over chicken. Serve immediately with crushed peanuts, cilantro, jasmine rice and Ginger Lime Cucumber Salad (recipe follows).
Ginger Lime Cucumber Salad
1 lg cucumber, thinly sliced
1 red or green chili, sliced (as desired)
1 t ginger, minced
1 t garlic, minced
1 T rice vinegar
1 t fish sauce
1 t soy sauce
¼ t brown sugar
Combine all and chill until ready to use. 


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