Chilli Garlic Chicken Thighs

    35 minutes

    These Asian inspired chicken thighs are marinated in a marinade of soy sauce, vinegar, honey, chilli and garlic then baked in the oven. Best served over rice.

    329 people made this

    Serves: 4 

    • 1/2 cup (125ml) rice vinegar
    • 1/3 cup honey
    • 1/3 cup (80ml) soy sauce
    • 1/4 cup (60ml) sesame oil
    • 1/4 cup (60ml) Asian chilli garlic sauce
    • 1/4 cup (60ml) garlic, minced
    • 1 pinch salt, to taste
    • 8 chicken thighs, boneless and skinless
    • 1 tablespoon spring onion, chopped

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Whisk the vinegar, honey, soy sauce, sesame oil, chilli garlic sauce, garlic and salt in a bowl until smooth. Pour half the marinade into a large snap lock plastic bag and retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag and seal. Shake a few times to coat chicken then refrigerate for 1 hour, turning bag once or twice.
    2. Preheat oven to 220 degrees C.
    3. Pour the other half of the marinade into a saucepan over medium heat. Bring to a boil and cook for 3 to 5 minutes, stirring often to thicken sauce. Remove the chicken from the bag then discard used marinade. Place chicken thighs into a baking tray then brush with 1/3 of the thickened marinade from the saucepan.
    4. Bake 30 minutes, basting one more time after 10 minutes. Cook until juices run clear. Let stand for 5 or 10 minutes. Meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes then serve with chicken. Sprinkle with spring onions.

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    Reviews in English (615)


    Beautiful!!! Both husband and I loved it. I halved the recipe as was only using 2 thighs, left out the salt and didn't have spring onions but it was still stunning. Served with steamed veggies. Thank you for a new recipe that will be added to my 'Cook Often' collection.  -  23 Jun 2013


    this was absolutely delicous. I just added some stir fried veggies with the chicken and rice. Will be making again. Thanks for the great recipe.  -  24 Mar 2013


    This is my new go-to meal to cook when I am delivering a meal to someone else. I make it with brown rice (throw in a couple of chicken bouillon cubes with the rice water and finish with fresh parsley. I use chicken thigh fillets--skinless and boneless. I also have made this so often that I don't waste the precious sauce by marinating the meat at all! I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! Enjoy!  -  10 Jul 2011  (Review from Allrecipes USA and Canada)