Spicy Thai Chicken Thighs

Prep Time
Cook Time
Ready In

"I usally buy the boneless chicken thighs for this but you can use regular chicken thighs. The difference is when cutting them in half, one will have a bone in and that piece will take longer to cook. Just remove the pieces with no bones after 20 minutes of cooking and leave the ones with the bone in for a few minutes longer. If gluten intolerant make sure you are using gluten free soy sauce and black bean sauce."

Original is 5 servings


  • Serving Size: 1 (310.7 g)
  • Calories 603
  • Total Fat - 37.8 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 222.3 mg
  • Sodium - 2157.3 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 20.4 g
  • Protein - 39 g
  • Calcium - 43.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Make marinade: Combine 6 garlic cloves, 2 tablespoons soy sauce, black bean sauce, 2 tablespoons fish sauce, sherry, 1 tablespoon brown sugar and 1/2 teaspoon cayenne together in plastic bag, making sure the sugar is dissolved.

Step 2

Add chicken pieces and marinate for at least 3 hours or overnight.

Step 3

Make dipping sauce: Place rice vinegar, 1/3 cup brown sugar, 3 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 1/4 teaspoon cayenne together in a saucepan and bring to a boil, while stirring.

Step 4

Reduce to low heat and simmer for about ten to fifteen minutes stirring frequently until thickened and the vinegary smell has dissipated; cover and set aside.

Step 5

Oven Method: Preheat oven to 450 degrees Fahrenheit.

Step 6

Line a rimmed baking sheet with foil and coat with non-stick spray.

Step 7

Remove chicken from marinade and place on baking sheet, skin side down.

Step 8

Place in oven and bake for 20 to 25 minutes (depending on how thick the pieces are), or until chicken is cooked through, turning after 10 minutes to prevent sticking.

Step 9

Turn oven on broil for 2 to 3 minutes to crisp the skin; rmove from oven and serve with dipping sauce.

Step 10

Actifry Method: Pour contents of marinade bag into the actifry.

Step 11

Cook until chicken is cooked through, about 15 to 17 minutes, depending on size of chicken pieces; remove from actifry and serve with dipping sauce.


No special items needed.

13 Reviews


10 stars! Spicy as advertised. I made a couple of changes. Used boneless skinless thighs so skipped the broiling step, and made the dipping sauce but just poured it over the thighs before serving. Great flavors.


review by:
(12 Feb 2016)


Yum! I loved the Thai flavors in the chicken and dipping sauce. I used boneless, skinless chicken breasts, but know it would be even better with thighs (as the recipe states). I will try making this with bone-in thighs next time. I look forward to that! Thank you.


review by:
(26 Jan 2016)


Moist and delicious. We loved the sauce! I used 4 chicken thighs. It was plenty for both of us. I served it with rice and peas.


review by:
(13 Jan 2016)


Absolutely delicious though I didn't make the dipping sauce but will be sure to do so next time. I scaled back for 2 serves and used 5 thighs with a total weight of 600 grams and served as a main meal with a side of Rice and Green Peas for a filling and delicious meal. Thank you QueenBea, made for Billboard Recipe Tag Game.


review by:
(19 Oct 2015)


My son loved these! So did I, but he was just raving about them. I used the full amount of heat even though I was a thigh short. Used boneless, skinless, so didn't worry about crisping up skin. Made for FYC tag game. Thanks for sharing!


review by:
(23 Sep 2015)


I made this tonight using chicken drumsticks instead of thighs. It came out very delicious and the dipping sauce was "to die for!"


review by:
(2 Nov 2014)

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