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Sweet Chili Glazed Thai Boneless Chicken Thighs is a dish that effortlessly combines vibrant flavors and aromatic spices, making it a favorite in both Thai cuisine and home kitchens around the world. Renowned for its balance of sweet and savory notes, this dish captures the essence of Thai cooking, where fresh ingredients and bold flavors harmoniously come together. The sweet chili glaze provides a sticky, glossy finish that beautifully coats tender chicken thighs, resulting in a meal that is not only visually appealing but also incredibly satisfying.

Sweet Chili Glazed Thai Boneless Chicken Thighs Recipe

Discover the deliciousness of Sweet Chili Glazed Thai Boneless Chicken Thighs! This recipe blends sweet and savory flavors, making it a perfect dish for any occasion. Tender chicken thighs are coated in a sticky, flavorful glaze that elevates your meal. Plus, it's easy to customize for your taste! Serve alongside jasmine rice and fresh veggies for a truly satisfying dining experience. Dive into Thai cuisine tonight! #ThaiCooking #ChickenRecipes #SweetChiliGlaze #FamilyDinner #EasyRecipes
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Ingredients
  

4 boneless, skinless chicken thighs

1/2 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon red pepper flakes (adjust for spice preference)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes. Whisk together until well mixed. Add the chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, ideally 2 hours for maximum flavor.

    Prepare the Skillet: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add a tablespoon of oil (vegetable or olive oil for better frying) to the pan.

      Cook the Chicken: Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place them in the heated skillet. Cook for about 5-7 minutes on one side until golden brown, then flip and cook the other side for an additional 5-7 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C).

        Glaze the Chicken: Once the chicken is cooked, pour the remaining marinade into the skillet, bringing it to a simmer. Cook for another 3-5 minutes, turning the chicken to coat in the glaze, allowing it to thicken slightly.

          Serve: Remove the chicken from the skillet and let it rest for a few minutes before slicing. Serve warm, garnished with chopped green onions and a sprinkle of sesame seeds.

            Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4