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.
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.
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.
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.
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.
When you can make this Thai chicken in just 30 minutes start to finish, there’s really no reason for takeout anyway.
Love this Sticky Thai Chicken recipe?
For the sauce
For the chicken