Sticky Thai Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, garlic, ginger, lime juice, honey, red chili flakes, and black pepper.
• STEP 2.Add the chicken to the marinade and let it marinate for at least 30 minutes, or overnight for maximum flavor.
• STEP 3.Preheat the grill or preheat the oven to 400°F (200°C).
• STEP 4.If grilling, grill the chicken for about 6-8 minutes per side, or until cooked through and slightly charred.
• STEP 5.If baking, place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
• STEP 6.While the chicken is cooking, prepare the sticky glaze by combining honey, lime juice, and soy sauce in a small saucepan. Heat over medium heat until the mixture thickens slightly.
• STEP 7.Once the chicken is cooked, brush the sticky glaze over the chicken and cook for an additional 1-2 minutes to allow the glaze to caramelize.
• STEP 8.Remove the chicken from the grill or oven and let it rest for a few minutes before serving.
• STEP 9.Serve the Sticky Thai Chicken with steamed rice and garnish with fresh cilantro.
• STEP 10.Enjoy!

Cooking Tips

• For extra flavor, you can add a tablespoon of fish sauce to the marinade.
• If you prefer a spicier dish, increase the amount of red chili flakes or add some chopped fresh chili peppers to the marinade.
• Make sure to baste the chicken with the sticky glaze multiple times during the cooking process to ensure a flavorful and caramelized coating.

Storage and Serving

• Leftover Sticky Thai Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the reheated chicken with fresh lime wedges and additional sticky glaze for dipping.