by Maya Last Updated on 25 Comments
Jump to Recipe
This Sticky glazed sweet Thai chili roasted chicken is a great way to liven up your dinner plans.
This week has been crazy busy. Yesterday I spent a good part of 5 hours trying to make a traditional mole only to have it poured down the drain. Note to self…red palm oil is disgusting! It made the whole sauce taste like oil and nothing else. I already knew I didn’t like the taste of it but the recipe I was adapting called for a cup of peanut oil. I figured olive wouldn’t work quite right in a Mexican sauce so palm it was. So after combining literally about 20 different mole recipes into my own I think I’ve got the perfect recipe that takes nowhere near 4 hours and definitely not a cup of oil. Success!
So needless to say we needed a quick fuss free dinner. Thai Chili Roasted Chicken for the win! I had leftover sauce from last week when I made this for the blog and we definitely didn’t mind having it again. I love the sweet tangy spicy flavor of the sauce and when it gets charred a bit it’s even better. Of course isn’t everything better with a little char?
The recipe for the sauce makes enough to glaze 2 chicken legs. If you’re cooking for more simply double or triple the recipe.
RECIPE CARD
Sweet Thai Chili Roasted Chicken
This Sticky glazed sweet Thai chili roasted chicken is a great way to liven up your dinner plans.
Course Main Course
Cuisine American
Keyword family, Paleo
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Maya Krampf from WickedSpatula.com
Servings 2
★ Review Print
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 7 tablespoons white wine vinegar
- 1/4 cup water
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 4 tablespoons honey
- 2 teaspoons red pepper flakes
- 1 tablespoon tapioca flour
- 1/4 teaspoon cayenne pepper
- sea salt (to taste)
- 2 medium Chicken Legs
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
In a small pan over medium high heat bring all the ingredients (except for the chicken legs) to a boil. Once boiling reduce the heat to a simmer and allow it to reduce a bit. Once it's reached a thick honey like consistency transfer to a glass bowl and let cool.
Preheat oven to 400 and coat chicken in half of the sauce. Roast for 30 minutes and coat with remaining sauce. Roast another 15 minutes until the skin is crispy and the sauce has almost caramelized.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
Reader Interactions
Maura McFall
ReplyThis recipe looks amazing and I cant wait to try it this weekend. Could I just politely mention the ads on this page are driving me nuts. Trying to read the recipe is just so difficult with pop ups flashing all around and really distracting. I get why they are there but to be honest if they accept some feed back please tell them that most people will just ignore them purely because they are so annoying……..Anyway, back to the recipe. I’m just trying to find a way to convert to imperial measurements. I’ll definitely come back and let you know how it worked out. Thanks for the recipe.
See AlsoSpanish Seafood Stew RecipeCoreth Hayes
ReplyYes I wanted to try this recipe using the bottled version of this sauce called sweet chili sauce. Would I still coat and bake with bottle sauce too?
Maria Roselyn Grace
ReplyHi. Just had my own convection oven & rotissierie. Pls indicate the temp 4 baking in Fahrenheit or Celsius. I am still learning to bake. Thanks
is 400 herw F or CKristine
ReplyThis looks so yummy! Is there another substitute for the tapioca flour?!
Daniel Leavitt
Reply
Loved it! It was a big hit with my family.Lisa
Reply
Tonight’s dinner. I spatchco*cked a whole chicken so I doubled the sauce recipe and substuted corn starch for tapioca flour and lowered the cooking temp to 375* and extended the time. All in all it was in the oven for 90 minutes. My advice is to cook it till it’s done but not burnt lol. I made a simple salad which no one ate and a huge pot of Jasmine rice. I also garnished with chopped cilantro and thinly sliced Serrano pepper. It’s very pretty 🙂Bre
Reply
This recipe sounds amazing, can’t wait to try. Do the same instructions apply to chicken wings as well?Lauren
ReplyThank you, Bre! Yes, I’m sure you could do the same thing with wings!
Sherry
ReplyThis looks AMAZING! Do you think I could double the recipe and use 4 chicken breasts? Would the time and temp still be the same? Also, now that I’m thinking, I wonder if I could marinate the chicken breasts in the sauce & then roast them?
Lauren
ReplyHi Sherry! Thanks so much! You can for sure double the recipe but I haven’t tried this with chicken breasts. What I would suggest is to marinate the chicken in half of the sauce then cook them at 400 for about 25-30 minutes flipping once halfway through and drizzling with the remaining sauce. You’ll want the internal temperature to reach 165. Hope this helps!
Dawn
ReplyOh Lauren! I’ve been meaning to make this forever and you just reminded me about it. I am adding the to my grocery list as we speak. Can I ask a quick question – do you think it would be ok to sub rice wine vinegar? It’s what I have and I’d like to use it if possible. Thanks for your help and for posting such a yummy recipe!
Lauren
ReplyHey Dawn!! YES, you can definitely sub rice wine vinegar for the white wine vinegar. Traditionally rice wine is what would be used anyways but since some people on Paleo won’t eat it I normally write recipes for white wine 🙂 let me know how it turns out!!
Dawn
ReplyThank you Lauren! I’ll definitely let you know how it turns out 🙂
Lauren Walker
ReplyLooks amazing! What would you suggest serving it with?
Lauren
ReplyHi Lauren! Steamed broccoli or my Asian Green Beans would work well and even some white rice (if you eat rice) or cauliflower rice!
Dulce
Replythis looks absolutely delicious. Can I do this with Chicken Thighs instead? If so how long do I cook it for same as the legs.
Lauren
ReplyFor sure! It would be the same cooking time as well.
Ami@NaiveCookCooks
Replyomg I am drooling!!! This chicken looks so so delicious!
Naturally NIcole
ReplyWow, this looks really amazing. I need to try this one day soon!
Monique @ Ambitious Kitchen
ReplyI love this! So few ingredients yet it looks delicious!
Erin @ Platings and Pairings
ReplyMy roommate in college always made a sweet chili chicken that I loved – Cannot wait to try this more sophisticated version!
Stephanie
ReplyGood to know about the red palm oil, I had no idea. Sorry you had to toss your food though! I adore Paleo recipes (of course) so keep these yummy vittles coming! Great blog! LOVE IT
Alisa @ Go Dairy Free
ReplyWow, that is one impressive dinner for a throw-together! I’ve had little luck with mole myself, so I’m curious to see what you’ve come up with!
Sheena @ Tea and Biscuits
ReplyLauren, I’m so sorry about your bad experience with the oil, I had a similar thing happen recently trying to make mayo with extra virgin sunflower oil. It was so strong, overpowering and bitter that the whole thing was inedible. Your chicken looks superb and your sauce sounds fantastic, pinned!
Christie
ReplyI am absolutely drooling over this chili chicken. We adore a sweet chili sauce.
