Chili Crunch Chicken Thighs
Chili Crunch Chicken Thighs are juicy and moist with a crunchy golden brown skin with mouth-watering sweet and savory flavors.
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Remember that viral TikTok recipe Chili Crunch Chicken? That's what we're cooking up today!
It's time to enjoy some juicy dark meat chicken thighs with this recipe, or my Cast Iron Chicken Thighs. And for all you garlic lovers who love the garlic in this chili crisp chicken, you will love my Garlic Mushroom Chicken Thighs.
Why This Chicken Dinner Is A Winner
It's a super easy dinner recipe that will fill everyone's belly. It doesn't take long in the kitchen- only 40 minutes from start to finish.
Plus, it's very affordable. Chicken thighs tend to be cheaper than chicken breasts while still providing fantastic flavor. It's a versatile protein that goes with so many side dishes.
Ingredients
- Garlic Chili Oil Crunch: There are many different brands to use or you can make this homemade version.
- Honey: Balances out the heat and tang of this recipe with a slight bit of sweetness
- Vinegar: Apple cider vinegar
- Chicken thighs: Bone in skin-on chicken thighs, chicken legs can also be used.
- Salt and black pepper
- Cooking oil: I use olive oil but any oil can be used.
- Broccoli florets: I recommend fresh but frozen cal also be used, just make sure to thaw the broccoli first and pat dry any extra liquid.
How To Make Chili Crunch Chicken
- Step 1: In a small mixing bowl, add garlic chili oil crunch, honey and apple cider vinegar. Mix well.
- Step 2: Place chicken thighs on a platter and season both sides with salt and pepper.
- Step 3: In a large skillet that's oven safe, heat olive oil. Add raw chicken thighs with the skin side down into the hot skillet and sear.
- Step 4: Flip the thighs and cook a bit longer.
- Step 5: Transfer skillet to the oven and bake the chicken.
- Step 6: Prep steamed broccoli florets into bite-sized pieces and drizzle with olive oil salt and pepper.
- Step 7: Remove chicken from oven.
- Step 8: Place broccoli around the chicken and finish baking until broccoli is tender and chicken reaches 165 degrees.
Recipe Tips
- Be sure your chicken has room in the skillet and is in a single layer. Overlapping chicken may not cook evenly and safely.
- You know chicken is safe for eating when the internal temperature reaches 165F and clear juices come from the chicken thighs.
- Instead of broccoli, try using fresh green beans, cauliflower, chopped brussels sprout, sliced bell peppers, or some ears of corn on the cob.
- It may be helpful to pat the chicken thighs down with a paper towel before seasoning to help them crisp up in the large pan.
Recipe Faq's
Chili crunch can also be called chili crispis typically made of crispy fried garlic, shallots, and red pepper flakes infused in oil. It adds a flavorful crunch and a spicy kick to dishes, like these chicken thighs, making it a versatile condiment for many different types of recipes. There are many different brands you can use like Fly By Jing, Spicy Chili Crisp, S&B Crunchy Garlic your local grocery store will likely have a store brand name also or you can make a homemade version.
This chili crunch oil is super addicting! It can be used on pasta, deviled eggs, scrambled eggs. Use it as a flavor boost in marinades or add it to some mayo or softened butter to spread on toast or sandwiches.
It is related to chili oil and chili sauce, and sometimes the terms are used interchangeably to refer to it. Chili crisp's proportions are such that the condiment contains much more crunchy bits than oil, which creates the texture of the condiment.
Yes, you can, boneless skinless chicken thighs would also be nice, but may require less cooking time. Whole chicken breasts or chicken diced into chicken bites that you brush with the sauce mixture would also work. If you choose to use a different cut of chicken, you will need to keep an eye on it as the cooking time will be different.
More Chicken Thigh Recipes
Chli Crunch Chicken Thighs
Ingredients
- ¼ cup Garlic Chili Oil Crunch
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
- 6 bone in skin on chicken thighs
- 4 tablespoons olive oil divided
- 3 cups broccoli florets
- 2 teaspoons salt divided
- 1 1/2 teaspoons black pepper divided
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl mix together the chili oil, honey, and apple cider vinegar until combined.
- Place the chicken thighs on a plate and season both sides of the chicken with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Heat an oven safe skillet on medium high heat and add 3 tablespoons olive oil place chicken thighs skin side down into the skillet. Cook for 3-4 minutes to get a good sear on the chicken skin. Flip the chicken and cook another 2-3 minutes.
- Give the chili sauce mixture a good stir and spread it evenly over the top of the chicken.
- Place the skillet into the oven and bake for 30 minutes.
- Place the broccoli florets in a bowl and toss with the remaining 1 tablespoon of olive oil salt and pepper.
- Then remove the skillet from the oven and add in the broccoli florets around the chicken thighs.
- Place the skillet back into the oven and back another 8-10 minutes or until chicken reaches 165 degrees.
- Serve with mashed potatoes, white rice or pasta.
Tried the Garlic Chili Crunch chicken! Very good,but I used drumsticks coz I don’t have the bone-in thighs,also no garlic chili oil,so I just make whatever I have,for sure theres garlic,honey,sesame oil and apple cider vinegar!!
Still taste very good,will make it again,but first I will make the sauce ahead!!!
Thanks very much for sharing your recipes!!!!
They can but you won't get that crispy skin.
Can these work skinless?