Sticky Asian Chicken Thighs

Sticky Asian Chicken Thighs

Sticky Asian Chicken Thighs

My brother in law Phil is a complete Asian food addict. Seriously. It’s a sickness. He is one of our countries beloved postmen (post people… post unisex? Heck, who knows what the PC term is these days.). When his day off was on Wednesday, his unwavering routine was to go to a neighborhood Chinese buffet for lunch. Every. Single. Wednesday.  The rest of us set our calendars by his routine. When he went on a Tuesday recently, we were all fairly sure that the world was ending.

His brother, my husband, is the same way. Say it with me class… anal creature of routine. It freaks me out because I am such a live by the seat of my pants, let life be a surprise sort of a gal. *laughs hysterically* Sorry. I couldn’t even fool myself with that one. I admit it. I too am one of those slightly rigid “don’t mess with my world, I like it the way it is” type of people. I’ve never decided if I admire or feel sorry for those of you who are the spontaneous live on the edge sorts.

I think my BIL would like this one. Marybeth, you need to make this for Phil! This is fall off the bone tender, spicy sweet (can be made more or less spicy depending on the amount of sriracha you add), a little bit salty and nice and sticky.I of course didn’t get sticky because I have those dainty girl manners and used a knife and fork. In reality, I simply hate sticky hands but dainty girl manners sounded cooler.

You know the drill… git to cookin’!

  • 3 lbs chicken thighs
  • 2 teaspoons sesame oil
  • 1 teaspoon olive oil (you want the sesame for flavor but you can’t use too much because it’s quite strongly flavored and you need enough oil to help prevent sticking, thus the olive oil)
  • 1/2 cup soy sauce
  • 2 teaspoons sriracha (more or less as desired)
  • 3/4 cup honey
  • 1/4 cup Thai sweet chili sauce
  • 1/2 cup ketchup (I know… sounds weird but believe it or not, a lot of “authentic” <aka Americanized> lol, Asian recipes use it for tang and flavor)
  • 2 tablespoons minced garlic
  1. Preheat oven to 350 degrees. Line a 13×9 inch pan with foil. Trust me. Line the pan.
  2. In a small bowl, combine all ingredients except for the chicken.
  3. Place the chicken in the prepared pan.
  4. Pour the sauce over it and turn the chicken in the sauce a couple of times to coat.
  5. Bake at 350 for about 75 minutes. Turn the chicken twice while cooking, making sure that you start and end with the chicken skin side up.
  6. Wonderful served with rice and the extra pan juices.

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6 thoughts on “Sticky Asian Chicken Thighs

  1. I said they look delicious but after seeing your recipe they are definitely being pinned to my Cooking Bucket List Board. My family would absolutely love these plus you could do this on wings as an appetizer for the football games!
    Terri Henkels – Easy Life Meal & Party Planning

  2. We LOVE this recipe! It’s my go-to when we have company coming. I’ve started parboiling the chicken thighs so the sauce isn’t so runny. It really helps with the blackening and crisping of the chicken, in my opinion.

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