Sticky Thai Chicken

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!

If I had to pick one food genre (ethnicity? I can’t figure out quite the right word here but you get the point) to live off the rest of my life, it’d be Thai.

I realize that’s a bold statement and it’s weird to me that I can pick it so decisively because when asked the “what’s your favorite food?” question I literally sit there stunned into silence thinking about, incapable of providing an answer.  

One food?

How anyone can have a ONE favorite meal is beyond me, but I can definitely pick a whole category/genre/ethnicity.

Thai is just the best.

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes!

It’s got noodles for those starchy pasta cravings, fresh bright flavors thanks to ginger, lemongrass and cilantro, comfort in the form of creamy coconut milk and still plenty of meat and seafood.

It’s a relatively healthy cuisine (omg, cuisine! That’s the word I was looking for!) but one that still leaves you satisfied.

Here’s the one problem with loving Thai so much:

The closest Thai place is like 25 minutes away from me.


So when takeout becomes pointless, because if you have to spend almost an hour going back and forth to the restaurant to pick it up, you might as well just eat there, you learn how to make Thai stuff at home.

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes and better than takeout!

I realize this sticky Thai chicken isn’t actually a real Thai dish. You’re not gonna find it on any Thai menu, but it combines pretty much all my favorite things about the cuisine (minus those delicious Pad Thai noodles) into one simple chicken dish complete with crispy chicken skin and a finger licking sticky sauce (just like in this slow cooker honey garlic chicken recipe).

This Thai basil cashew chicken skillet is a close runner up to this Thai chicken recipe but the lemongrass flavored sticky sauce of this recipe wins me over.

It’s sweet and tangy (thanks to some lime juice and Nakano rice vinegar) with a hint of spice and the best part is there is plenty extra in the bottom of the pan to spoon over the sticky white rice I suggest you serve it with.

You could also serve it with the turmeric ginger rice from this coconut pork recipe, that would be crazy delicious with this Thai chicken recipe too.

When you can make the best Thai chicken in just 30 minutes start to finish, there’s really no reason for takeout anyway.

Love this Sticky Thai Chicken recipe?

Check out my 20 Minute Sweet & Spicy Pork Ramen Stir Fry or this Sweet & Spicy Indian Chicken for more easy takeout inspired meals!

Yield: 4 servings

Sticky Thai Chicken

Sticky Thai Chicken

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the sauce

  • 1/2 cup chili lemongrass dipping sauce (or sweet Thai chili sauce)
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons Nakano original seasoned rice vinegar
  • 1 tablespoon honey
  • 1/2 tablespoon minced fresh ginger
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon lemongrass paste (I use Gourmet Garden brand)
  • juice of 1/2 lime
  • 1 large clove garlic, minced

For the chicken

  • 4 bone-in, skin on chicken thighs (about 2 - 2 1/2 pounds total)
  • 1 tablespoon coconut oil
  • salt and pepper
  • chopped cilantro for garnish
  • chopped peanuts for garnish


  1. Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
  2. Preheat oven to 400 degrees.
  3. Season chicken liberally with salt and pepper.
  4. Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
  5. Add the coconut oil to the skillet.
  6. Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
  7. Flip the thighs, cook for another 2 minutes.
  8. Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
  9. Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 284Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 751mgCarbohydrates: 35gFiber: 1gSugar: 14gProtein: 13g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

*This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.

filed in: Main Dishes
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  1. Danae @ Recipe Runner

    I love Thai food, but my husband is too big of a wuss to go out for it. He thinks it’s going to be too spicy and doesn’t get that it isn’t all like that. I’m thinking I need to make him this awesome sticky Thai chicken to warm him up to it then maybe someday we can actually go out for it!

    1. Running to the Kitchen Post author

      I use Gourmet Gardens and find it in the produce section, usually by the fresh herbs.

  2. Joanie Beasley

    Can this dish be made with bonless skinless chicken thighs? It sounds so good and I have the boneless in the freezer.

  3. Ellie Sheldon

    OMG! This is the very best chicken dish ever! My kids are cooking this once or twice a week as well😎Try this recipe, you won’t be sorry!


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