Sweet Thai Chili Roasted Chicken


Servings: 2
Author Maya Krampf from


  • 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
  1. 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.
  2. 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.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.