Thai Sticky Chicken

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“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


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

roasted & salted crushed peanuts

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


Thai Sticky Chicken
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
Combine all ingredients and chill until ready to use.

* Tip: For extra sticky, crispy and colorful chicken, use bone-in, skin-on and lengthen cook time to 40 min.

* To make this recipe gluten-free friendly, substitute soy sauce for gluten-free tamari.