Chicken, Food, Recipes

Sweet and Spicy Chicken Thighs

Sweet and Spicy Chicken Thighs Ronit PensoThis extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it.

* I recommend serving the dish with white rice or rice noodles, and steamed vegetables.
* Leftovers are great in a sandwich.
* This recipe can also be used for chicken drumsticks or chicken wings.

Makes: 4
Prep time: 15 minutes
Marinating time: 2 hours minimum, or up to overnight
Roasting time: 45 minutes

1.5 lbs (700 grams) chicken thighs, bone-in skin-on, preferably air chilled
For the marinade:
1 cup fruity white wine
1/3 cup soy sauce
2 Tbs rice wine vinegar
1 tsp red curry paste
1 tsp green curry paste
1/3 cup sweet chili sauce
4-5 slices fresh ginger
½ tsp salt
½ tsp Five Spice powder
½ tsp hot sauce, or to taste
For the sauce:
2 tsp cornstarch
1 Tbs water
For serving: sliced scallions

1. Mix the marinade ingredients in a bowl. Add the thighs, turn to coat all over and cover with plastic wrap. Place in the fridge for 2 hours minimum (and up to overnight), turning occasionally. When ready to roast, take out of the fridge and bring to room temperature.
Sweet and Spicy Chicken Thighs Ronit PensoSweet and Spicy Chicken Thighs Ronit Penso
2. Preheat the oven to 425F (220C). Line a roasting pan with baking paper. Place the thighs in the pan, skin side up. Pour 1/3 of the marinade all around. Roast for 45 minutes, until the chicken is cooked through and the skin is dark brown and crispy.
Sweet and Spicy Chicken Thighs Ronit PensoSweet and Spicy Chicken Thighs Ronit Penso
3. Meanwhile, prepare the sauce: bring the leftover marinade to the boil and cook for 4-5 minutes on medium high heat. Remove the ginger slices (keep for serving). Mix the cornstarch with the water and add to the pot. Cook for 1-2 minutes, whisking constantly, until the sauce thickens.
Sweet and Spicy Chicken Thighs Ronit PensoSweet and Spicy Chicken Thighs Ronit Penso Sweet and Spicy Chicken Thighs Ronit PensoSweet and Spicy Chicken Thighs Ronit Penso
Bring to room temperature and serve with the chicken. Garnish with the sliced scallions and ginger.
Sweet and Spicy Chicken Thighs Ronit PensoSweet and Spicy Chicken Thighs Ronit Penso  Sweet and Spicy Chicken Thighs Ronit Penso

77 thoughts on “Sweet and Spicy Chicken Thighs”

  1. I actually eat only chicken, so I always search for interesting and easy recipes!I I will definitely make it! It looks delicious and spicy!

    Liked by 2 people

  2. Woo hoo…that crispy skin looks fabulous! Great flavors in the marinade. I’ve never roasted chicken in this way with the parchment paper… does it make clean up easier? Or is it for another purpose? Definitely pinning this one…Thanks!!

    Liked by 2 people

    1. Thank you Nancy! I’m glad you liked the recipe. I’ll definitely make it again soon.
      As for the baking paper, yes, I do it mostly because of laziness and lack of desire to clean the pan… 🙂
      I also prefer it over aluminum foil, which can give a metallic taste to dishes with acidity, like in the marinade here.
      I hope you’ll enjoy the dish! 🙂

      Liked by 1 person

    1. Thank you Cecile, I’m glad you liked the recipe and photos. 🙂
      The green onion adds some color, but also works perfectly with the flavors. It reminded me a bit of Peking Duck, which is served with green onions and cucumbers. 🙂


      1. Love Peking Duck – and was once lucky enough to enjoy Peking Duck in Beijing, where they made a soup for us out of the carcass. That was FOR SURE one of those times when I wished we weren’t traveling so we could’ve brought home the leftovers! ; o )

        Liked by 1 person

  3. Update.. I did your recipe! Unfortunately its very difficult to find all these spices here so i improvised. The chicken was absolutely incredible! I used some chicken breasts too. I think its not close to your recipe, due to the lack of spices, and i cant stop thinking how good must be yours!

    Liked by 1 person

    1. Thank you Maria, for the update. 🙂
      I’m glad you still went ahead and tried the recipe even without all the ingredients. Improvisation is the key for good cooks. I’m sure your version was just as tasty! 🙂


  4. Beautiful picture–The chicken looks wonderful. I’m intrigued by the use of the curry pastes in this recipe. I never would have thought of using it in a chicken marinade.

    Liked by 1 person

    1. Thank yo Sheryl, I’m glad you liked it. I use curry pastes for seasoning in many dishes. I know it’s not what they’re traditionally made for, but they add lots of flavor even in small quantities. I highly recommend experimenting with. 🙂


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