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.
Sweet Thai Chili Roasted Chicken
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- 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
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.
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This 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.
Yes 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
Hi. 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 C
This looks so yummy! Is there another substitute for the tapioca flour?!
Loved it! It was a big hit with my family.
Tonight’s dinner. I spatchcocked 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 🙂
This recipe sounds amazing, can’t wait to try. Do the same instructions apply to chicken wings as well?
Thank you, Bre! Yes, I’m sure you could do the same thing with wings!
This 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?
Hi 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!
Oh 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!
Hey 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!!
Thank you Lauren! I’ll definitely let you know how it turns out 🙂
Looks amazing! What would you suggest serving it with?
Hi Lauren! Steamed broccoli or my Asian Green Beans would work well and even some white rice (if you eat rice) or cauliflower rice!
this looks absolutely delicious. Can I do this with Chicken Thighs instead? If so how long do I cook it for same as the legs.
For sure! It would be the same cooking time as well.
omg I am drooling!!! This chicken looks so so delicious!
Wow, this looks really amazing. I need to try this one day soon!
Monique @ Ambitious Kitchen
I love this! So few ingredients yet it looks delicious!
Erin @ Platings and Pairings
My roommate in college always made a sweet chili chicken that I loved – Cannot wait to try this more sophisticated version!
Good 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
Wow, 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
Lauren, 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!
I am absolutely drooling over this chili chicken. We adore a sweet chili sauce.