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Sweet Chili Lime Baked Chicken Thighs

Sweet chili lime baked chicken thighs with a sticky, tangy glaze—baked skin-side up until caramelized. Minimal prep makes this an easy weeknight dinner with bold sweet heat and bright lime flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in, skin-on chicken thighs
Glaze
  • 0.33 cup sweet chili sauce
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 clove garlic, minced
  • 1 tbsp olive oil
Serving
  • 1 fresh cilantro and lime wedges

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a baking sheet with foil.
Make the sweet chili lime glaze
  1. Whisk together the sweet chili sauce, lime juice, soy sauce, garlic, and olive oil until combined.
Coat and bake
  1. Toss the chicken thighs in the sauce, coating them evenly.
  2. Arrange the chicken skin-side up on the baking sheet.
  3. Bake for 30–35 minutes, basting with extra sauce halfway through, until the chicken reaches an internal temperature of 165°F and the skin is caramelized.
Finish and serve
  1. Garnish with fresh cilantro and serve with lime wedges.

Notes

For extra caramelized skin, keep the chicken skin-side up and baste during the cook without covering the thighs. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a lower-sodium swap, use low-sodium soy sauce in the glaze.