Easy Thai Chicken — Damn Delicious

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Easy Thai Chicken

So sticky, so tender, so moist and just packed with so much flavor. And it’s an easy peasy weeknight meal, made in 30 min or less!

As a food blogger, there is always a ton of “work food” that needs to be consumed in a timely manner, especially when it’s just the two of us humans and two baby corgis. And since I make a ton of chicken recipes, well, there’s just a lot of leftover chicken in my fridge.

So when my husband asks what’s for dinner and I say, “Chicken, as usual,” he replies with, “How many different ways can you make chicken?”

Shortly after that response, he devoured these sweet and sticky Thai chicken thighs in seconds without taking a second to look up. He never complained about another chicken dinner after this.

Easy Thai Chicken

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

So sticky, so tender, so moist and just packed with so much flavor. And it’s an easy peasy weeknight meal, made in 30 min or less!


  • 2 tablespoons unsalted butter
  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup peanuts, chopped
  • 2 tablespoons chopped fresh cilantro leaves

For the sauce

  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, or more, to taste


  1. Preheat oven to 400 degrees F.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with peanuts and cilantro, if desired.

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I wouldn’t be complaining either. This looks so delicious, I could eat it right now, for breakfast.:)

I used to think the only chicken I wanted was like KFC but now I want chicken like this.

Chicken thighs are my favorite. I will be making this recipe tonight. I love it when recipes are easy and taste fantastic.

Looks like another perfect chicken dish! Chicken is lucky because it is so versatile, it is always on the menu!

I have a really silly question…
What does ‘fish sauce’ taste like?

Shauna, fish sauce does not have the most pleasant smell but it does add a great depth of flavor to Asian dishes such as this.

Yeah, I’d agree. It’s like the Thai version of soy sauce; it adds saltiness. At the Asian stores it comes in large bottles but it lasts forever!

Do you have to start on the stovetop or can you just start and finish in the oven and still have crispy chicken?

I recommend starting on the stovetop for the best results possible.

I did mine on the grill yummy

A decent sub for fish sauce is Worcestershire sauce

Absolutely not totally different not even close.

Not even close to fish sauce!

Yep, totally agree – it is a great sub for fish sauce, I’ve used it for the past couple of years once I was told. Worcestershire Sauce has anchovies – used in small quantities, it brings out the depth as well! If you have not tried it, don’t judge. : )

BTW – this is a great recipe – served over Rice Noodles. Yummm!

Chef taiki Goodman here yes fish sauce is very powerful but you are just a little with all the other ingredients and it’s fantastic

The manager at the Asian grocery store came out of his prized perch, where they sell Lottery tickets, to take me back over to the Fish Sauce aisle & tell me, I don’t know what they use this for, “nobody ever buys it, ” as he put the jar with chucks of fish in the sauce back on the shelf. He then picked another bottle, it was liquid no solid pieces in it, as he shoved it into my grateful hand. I’d been praying for some help. Then I read up on Fish Sauce & nobody mentioned the chunky stuff, so I didn’t use it again. However the dish I had used it i
n was wonderful. The smell was not, but it really gives the food a great taste.

I absolutely LOVE your blog. Anyhow, do you have a favorite brand of sweet chili sauce? I live in an area of Boston with a ton of Vietnamese markets. I’ve got everything but the sweet chili sauce in my fridge or pantry 🙂 I’d be keen to make this over the weekend. What would you serve as a side?

I particularly love Mae Ploy Sweet Chili Sauce but you can really use any brand. As for sides, brown rice or even quinoa would complement this dish very well!

I made his last night! LOVED it! I served it with sautéed bok choy with sesame oil, garlic and ginger! I probably added a bit more Sriracha as we love our heat…even the kid does! Oh, and I bought the Mae Ploy Sweet Chili Sauce 
Tonight I’m making your One Pan Lemon Herb Salmon! Thanks for this amazing blog with such tasty and easy recipes for a working mom that wants to feed her family well!

What kind of fish is used for fish sauce normally? I cannot have certain types of fish so I wondered if there would be a substitute that would work as well. It looks YUMMY!

Cindy D, here is a great article on how fish sauce is made.

Worcestershire sauce makes a great sub for the fish sauce

No, it doesn’t. Worcestershire is a completely different ingredient with a completely different taste.

Worcestershire is nothing like fish sauce. You would ruin the dish if you used it.

No, the dish isn’t ruined, it really does taste very good. I used it as a sub all of the time. I’ve also tried fish sauce, so yes am familiar. To each their own, but don’t judge. This recipe is very good!

Even if it were a good substitute, Worcestershire sauce contains anchovies so might not be appropriate!

Everything I have made from you has been delicious! We love Thai, so I am excited to try this out. Quick question: the chicken will be put in the oven skin side up?

The chicken should be placed skin side up.

I want to make this tonight but I have boneless skinless chicken thighs.
Think that will work?

There is anchovy in Worcestershire sauce.

I absolutely LOVE your recipes. I can not wait to purchase your cookbook! You have made dinner a success at my home every night. Thank You!

Are you like Peyton Mannings Mom.

Just made this for dinner- so simple and delicious! LOVED the sauce.

Plan on trying this next week but I have a question. You said, your “husband”. Did I miss something? Did you guys already get married? If so, congratulations! Jason is one lucky man! Love your site and recipes BTW. Thank you!

Yes! We got hitched back in March 🙂

Made it tonight with a couple tweaks and turned out awesome – added a little more butter and cut up a couple of onions to bake/roast along with the chicken in the oven. So yummy! We used the extra buttery sauce with the cooked onions as dressing for baby kale salad to eat with the chicken. Thank you for posting this awesome recipe!

Hi Chungah, all my family members love Thai chicken. Your recipe is just wonderful and easy to understand and make. Thanks a lot for sharing this recipe. 🙂

This was a big hit for dinner tonight — thank you for sharing this recipe. Will definitely make it again. Will cut the Sriacha sauce in half, though — it was a bit too spicy for our wimpy tastes. Delicious, though.

Hi, I am such a fan, love all the recipes I have tried so far. Just a quick question…
is there a particular brand of fish sauce you use? Thanks for another great
recipe, will be trying as soon as I hear from you.

I actually do not have a fish sauce brand that I prefer over others. It just really depends on what is available at my local grocery store.

I don’t have a pan that is oven safe. Would it still work if I skipped the stove step and cooked it in a pyrex dish in the oven for longer?

Kelly, it may be best to sear the chicken first and then transfer to an oven-safe baking dish.

I used boneless/skinless thighs. I seared them 1st. Put them in a casserole along with sauce. Baked 20 min @ 400. Then I put the thighs on the grill for about 2-3 min. Plated & spooned sauce over thighs. These were amazing!

I made this tonight for my family and it was great! I used chicken breasts instead of thighs, but it still came out juicy and delicious. It was super easy and I would definitely make it again!! Thank you for posting!

I did try this at home and the sauce was perfect .. I used chicken breasts for this recipe and my only problem was that the meat became too dry quickly.. are there any options to keep this moist??
Thank you so much !!

Hi there, can this work with regular chicken breast, at least flavor wise?

Just to let everyone know that I used boneless/skinless thighs. I baked for 20 min @ 400.
After done baking, I put on hot grill for 2-3 min. These were truly amazing. I love how they got that smokey taste from the grill and the grate marks—soooooo good. These are a must try for sure.

Do you think I could substitute agave for honey?

I meant for the Asian salmon in foil recipe

Wow, these were delicious!

This was AMAAAAAAZZZZZING. I could eat it every day. Shared the recipe with my sister and she went nuts over it too. Thanks so much!

I made this for dinner tonight…..very good, thank you for posting this recipe

I’m making this for the second time in two weeks. Everyone, including the insanely picky eaters, love this dish. I serve with stir fried veggies. It is a keeper in this home.

Made this last night & it was outstanding. The one thing I did was bake the chicken at 400 skin side down for 20 min (oil the pan) then baste with sauce every 5 min for 3-4 more times. The sauce carmelized & was incredible! Thank you!

can i make the dish using the slowcooker?

Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.

I made this tonight & it was “damn delicious” ! Thank you!

OMG, this was rockin’! Only chicken I had on hand happened to be drumsticks
and this recipe was a 10+ at our house! This, sesame onion rice and cucumber salad
and dinner was on the table in about 50 minutes. THANK YOU. ;))

I tried this tonight – delicious!! It came together as fast as you said it would. Served it with rice. Will do my best to serve a veg with it next time. 🙂 (and there will definitely be a next time!). Thanks for a great recipe.

Enjoyed this dish immensely… added a Serrano for more heat. Family gobbled it up!

Just made this last night and it was delicious! As much as I love my slow cooker, wouldn’t make it this way. Follow her directions, although I didn’t need to broil it the last couple of minutes; it was beautiful as-is. Served it with lo-mein…fabulous! I’m enjoying leftovers for lunch as we speak… try this recipe, you won’t be disappointed!

This looks amazing! Can I make this without the skin though?

I just made this and it is fantastic! Absolutely love the sauce! Followed the recipe exactly and served it with lo-mein noodles. Raves all around. Happy to have found your website!

Hi there,
Does the pan need to be covered while cooking in the oven?

Nope, no cover needed.

Hi Chungah! Im addicted to your blog! You are soooo helpful to keep me on track and eatting healthy! My question is could boneless,skinless chicken breast be used instead of thighs to be healthier? If so what method and cook time would you use? Thank YOU!

Yes, boneless, skinless chicken breasts can be used but you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

Hi. This was my first time on your site and the pic of the chicken looked amazing so I went out and bought thighs and hoped for the best. Let me tell you it was even better than I thought it would be. I don’t like ginger (gasp) so I skipped it and made it w/o the Siracha for the kids (chili paste in the adults sauce) and it was amazing! I made a quick bok choy and peapod stir fry, rice and dinner was done. Usually when I replicate a dish that photographs beautifully on a site, it never looks as pretty, but mine looked beautiful and tasted even better than it looked. I can’t wait to try more of your recipes. Thank you:)

Hi there! I am new to your blog and really loving your recipes…you know how to blend flavours and so every dish I have made so far has been really great and has not disappointed yet! Just a question for you for this dish – if I was to make it with chicken breasts…would you suggest bone in as the the thighs were bone in or just boneless breasts?

Thank you and so glad I found your delicious food!

You can use either bone-in or boneless – it’s up to you!

I made this last night and my husband and 16 year old twins freaked out – it was amazing. I only had the spicy chili sauce which is not that sweet so I added honey to compensate and it turned out perfectly. Other than that (and I didn’t have fish sauce) I followed the recipe exactly.
Thank you for your efforts!!

This was really good, the sauce was yummy and tasty. I threw in some cubed butternut squash in the pan. Definitely do this one again.

Can oyster sauce be used in the place of fish sauce?

Shannon, here is a great forum discussing the best substitutes for fish sauce. Hope that helps!

Can you make this recipe in a power pressure cooker? How?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Any suggestions on cooking time if using drumsticks?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

So I didn’t have sweet chili sauce so I used Thai chili garlic paste with 2 or 3 drops of liquid Splenda. While it turned out great I am looking forward to trying it again with the right sauce. Love how sticky the sauce is and it has just the right amount of heat. Have you tried this on pork ribs? For some reason I think it would be really good.

I forgot to mention we served this with a simple Caesar salad on the side. The coolness of the salad paired with the heat of the chicken was a pleasant balance.

I actually haven’t tried it myself but pork ribs sounds amazing!

I made this over the weekend, just for myself, and it was DELICIOUS. Going to make this one again soon 🙂 though I may try chicken breasts next time, as I’m not a huge fan of chicken thighs.

I omitted the peanuts, also, but may try that next time … it was delicious with the cilantro, though. Thanks for the recipe!

I love Thai food! Nice blog.

Made this last night and it was DELISH! I didn’t have a big enough oven safe skillet so I just cooked it in batches and placed in on a non-stick foil lined baking sheet.
The other thing I did was move them to another foil lined baking sheet just before broiling so that I could save the extra sauce to pour on top that way it wouldn’t be over charred. I served this with Cilantro Lime rice and it was knock your boots off lick your fingers GOOD! Thanks again for another great Hubby approved dish!

This looks delish and I plan on making it tonight. Would you recommend marinating the chicken in the sauce to increase flavour?

There’s really no need to but it’s completely up to you!

This looked so good, I had to try it. I only had boneless chicken thighs on hand so I made some adjustments. I browned the thighs in butter in a skillet on the stove top. I then slid it all into a ceramic baking dish and poured the sauce on top . I cooked the 2 lbs of thighs for 18 min and then broiled for 3. They came out perfectly!
This was all made with ingredients from Stop & Shop – so don’t think you have to go crazy finding the items in a specialty shop.
I’m one that is genetically made to find cilantro to taste like soap – so that was omitted – still was delicious. Even my 16 month old ate everything. I happened to have some green beans – so I steamed those and put the sauce over the top of them as a side. I think I might try next time to pour the finished sauce into a saucepan and thicken with some cornstarch. It’s so delicious, that thickening it can only make it better!
By the way- this is the first time I have ever commented on anything – that’s because this recipe was SO EASY and DELICIOUS.

I tried this last night and it was delicious and super easy! Thank you

Made this tonight with minor deviations. No peanuts. Roasted sesame oil… used ponzu instead of lime. Doubled fish sauce. Excellent.

I’ve made other of your recipes before and this one was an absolute winner! Made with coconut rice (Chrissie Teigen) & fast sauteed chopped bok choy & shiitake mushrooms.

Love your recipes! Can I make with chicken breasts and if so how would I adjust? Thank you!

Yes, absolutely! But cooking time may have to be adjusted as needed.

Can I use oyster sauce as an alternative to fish sauce?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I made these last night – very delicious! Looking forward to trying more of your recipes!

Made this with boneless skinless chicken thighs last night. Absolutely delicious! I want to make it again today. And so easy to do! Definitely a keeper recipe. Thanks! 🙂

This recipe looks yummy. Would it work to sear the chicken, add the sauce and then freeze the mixture to bake later? Thanks!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Hey Chungah, what kind of side dish do you suggest.

This would be a great accompaniment!

I made this for supper tonight and it was a hit. I used vegetarian oyster sauce because I didn’t have fish sauce. I served it with rice, roasted carrots, steamed asparagus and salad. I wish I had doubled the sauce recipe because I wanted to lick the pan clean – it was that good. My 10 year old neighbour was over to help make this. She did the sauce while I seared the chicken. Easy peasy! Thanks for another successful dinner.

The chicken was fabulous! I’ve made it several times. My husband is a pretty picky eater. We love Asian and Thai recipes.Your recipes are delicious I like to serve it with fried rice or lo me Thank You

Yummy, moist and juicy chicken! Easy. Had no cilantro and don’t like peanuts in my food so I garnished with scallions. Will be making this one again!!

This looks delicious! What brand of sweet chili sauce do you use? The one I bought is way too spicy.

I actually do not have a preferred brand. Sorry!

OMG! Damn Delicious brings it every time!
Served over steamed rice with steamed spinach. Yum.
Thank you!

This was delicious. And, for the vegetarian in the family, I simmered some browned tofu in the sauce. It was declared a winner too. We had chopped peanuts, cilantro, and scallions for garnish, and served with noodles. Great dinner. Oh, some Pacific Rim Reisling went well with it too!

Hi Chungah, this looks delicious and I will make for Easter tomorrow Is the chicken baked uncovered?

I made this last night and it was fantastic! I made this with Lo Mein and my family LOVED it! All of your recipes are wonderful!

Planning to cook this for my boyfriend this weekend!
What veggies do you think would go well with this?

I think broccoli and bell peppers are great with this!

I just made this recipe; however, I cooked the thighs on the grill. Made the sauce and simmered on the stove, then when the thighs were done I poured the sauce over the thighs and served. Yum, yum!!

That’s a great way to do it! Thanks for sharing, Marge.

OMG, this was so damn delicious (seriously). Easy to make! Easily in my top 10 now!

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