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Sweet Chili Lime Baked Chicken Thighs

Sweet chili lime baked chicken thighs with a sticky, caramelized glaze. Oven-roasted, bone-in skin-on thighs get brushed twice with a honey-lime sweet chili sauce for tender meat and glossy, mildly spicy flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2.5 lb bone-in, skin-on chicken thighs About 8 thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Sweet chili lime sauce
  • 0.75 cup sweet chili sauce
  • 2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 3 garlic, minced 3 cloves
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sriracha (optional)
  • 1 tbsp melted butter
Garnish
  • 1 fresh chopped cilantro
  • 1 thinly sliced green onions
  • 1 lime wedges
  • 0.5 tsp sesame seeds (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F (200°C) and lightly grease or line a large baking dish or sheet pan with parchment paper.
  2. Pat the chicken thighs dry with paper towels, then drizzle or rub with olive oil.
  3. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the seasoning evenly over both sides of the chicken.
Make the sweet chili lime sauce
  1. In a separate bowl, whisk together sweet chili sauce, honey, fresh lime juice, lime zest, minced garlic, soy sauce, sriracha, and melted butter until smooth.
Bake and glaze
  1. Arrange the chicken thighs skin-side up on the prepared baking dish, then brush generously with half of the sweet chili lime sauce.
  2. Bake at 400°F (200°C) for 25 minutes.
  3. Remove the pan from the oven, brush with the remaining sauce, and return to the oven.
  4. Bake at 400°F (200°C) for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized.
  5. For extra caramelization, broil for 2–3 minutes, watching closely to prevent burning.
Rest and garnish
  1. Let the chicken rest for 5 minutes before garnishing with cilantro, green onions, sesame seeds, and fresh lime wedges.

Notes

For best caramelization, keep the sauce brushing to two coats and broil only 2–3 minutes while watching the skin closely. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended for the best texture. For a lower-sugar option, use a reduced-sugar sweet chili sauce and keep the honey at 1 tbsp.