Cheyanne's Chili Sauce Chicken
Savor the bold, irresistible flavors of Cheyanne's Chili Sauce Chicken, a comforting dish that combines perfectly seared bone-in, skin-on chicken thighs with a sweet and spicy homemade chili sauce glaze. This recipe features a mouthwatering blend of ingredients like honey, soy sauce, garlic, and red pepper flakes, creating a rich and tangy sauce that coats every bite. The chicken is first pan-seared to golden perfection, then oven-baked to tender juiciness for a restaurant-quality finish. Ready in under an hour, this meal is ideal for both weeknight dinners and weekend gatherings. Serve it with rice, roasted vegetables, or a crisp salad for a complete, unforgettable dining experience. Perfect for spicy chicken lovers, this dish is sure to elevate your weeknight menu with its vibrant flavors!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chili sauce (store-bought or homemade)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 0.5 teaspoons red pepper flakes
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 3
In a large oven-safe skillet, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip the chicken and sear the other side for another 3–4 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes until softened, stirring occasionally.
Step 5
Add the minced garlic and cook for 1 more minute, being careful not to burn it.
Step 6
Stir in the chili sauce, honey, soy sauce, red pepper flakes, and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet to deglaze the pan.
Step 7
Bring the sauce to a gentle simmer, then carefully return the seared chicken thighs back to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Step 8
Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Step 9
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Step 10
Garnish with chopped cilantro, if desired, and serve hot with rice, roasted vegetables, or a fresh green salad.
Nutrition Facts
| Serving size | (1474.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2583.5 |
| Total Fat 169.5g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 6957.0mg | 0% |
| Total Carbohydrate 106.9g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 79.1g | |
| Protein 170.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.1mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2558.5mg | 0% |
Source of Calories