Spicy Sweet Chicken Devil is a bold, sticky chicken dish with a perfect balance of heat and honeyed sweetness. The sauce coats the thighs in a glossy, slightly sticky glaze that smells of garlic and ginger and crisps at the edges when seared. It’s quick to make, full of savory depth, and great for weeknights or casual dinners with friends. For a lighter contrast, try it alongside a crisp salad like the sweet-savory cranberry pecan chicken salad.
Recipe Information
- Prep Time: 45 minutes (includes 30-minute marinade; overnight marinating optional)
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 620 kcal
- Protein: 45 g
- Carbohydrates: 20 g
- Fat: 33 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 950 mg
Why Make This Spicy Sweet Chicken Devil
This recipe is for anyone who loves bold flavors with little fuss. The sweet chili and honey bring sticky sweetness. Sriracha and ginger deliver a warm, spicy kick. Garlic and soy sauce add savory depth. The chicken cooks quickly and develops a caramelized, slightly crisp exterior that contrasts with juicy meat inside. It’s flexible, forgiving, and hits sweet, salty, spicy notes in every bite.
How to Make Spicy Sweet Chicken Devil
You’ll combine a simple marinade, let the flavors meld, then sear the thighs and finish them in the sauce. The steps are straightforward and the result is a glossy, aromatic chicken that smells of garlic and toasted ginger. Marinating longer deepens the flavor and tenderizes the meat. A hot skillet gives a nice sear, while simmering the marinade builds a thick, clingy glaze.
Ingredients:
- 2 pounds chicken thighs
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- Green onions for garnish
Directions:
Step 1: Preparation
In a bowl, mix the sweet chili sauce, soy sauce, honey, sriracha, minced garlic, ground ginger, salt, and pepper to create the marinade. Pat the chicken thighs dry with paper towels, then add them to the bowl and toss to coat evenly.
Step 2: Mixing
Add the chicken thighs to the marinade and let sit for at least 30 minutes, preferably overnight in the refrigerator. If short on time, a 30-minute soak still gives good flavor; overnight develops deeper taste and tenderness.
Step 3: Cooking
Heat the vegetable oil in a skillet over medium-high heat until shimmering. Remove the chicken from the marinade (reserve the leftover marinade). Sear the thighs in the hot skillet for about 5–7 minutes per side, until they form a deep golden-brown crust and reach an internal temperature of 165°F (74°C).
Step 4: Finishing
Pour the remaining marinade into the skillet and bring to a simmer. Cook for an additional 3–5 minutes until the sauce thickens and becomes glossy, spooning it over the chicken to coat. Remove from heat and let rest for 2 minutes, then garnish with chopped green onions and serve hot.
How to Serve Spicy Sweet Chicken Devil
Serve over steamed rice or sticky rice to soak up the sauce. It also pairs well with sautéed greens, roasted vegetables, or a crunchy slaw to cut the richness. For a casual meal, slice the thighs and tuck into soft tortillas with fresh cilantro and lime. The glossy sauce makes it great for sharing at parties or family dinners.
How to Store Spicy Sweet Chicken Devil
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Tip: If sauce thickens too much when chilled, warm it slowly and add a teaspoon of water at a time until you reach the desired consistency.
Expert Tips for Perfect Spicy Sweet Chicken Devil
- Use room-temperature chicken for even cooking and better sear.
- Pat chicken dry before searing to avoid steam and to get a nice crust.
- Don’t overcrowd the skillet; work in batches if needed so each piece browns well.
- Taste the marinade before adding raw chicken. Adjust sweetness or heat (more honey or sriracha) to suit your palate.
- If you want a thicker glaze, simmer the reserved marinade separately until it reduces, then drizzle over cooked chicken.
- For less sodium, use low-sodium soy sauce and add a dash of fish sauce for umami if desired.
- For extra char, finish under a broiler for 1–2 minutes, watching closely.
Delicious Variations
- Spicy Pineapple: Add 1/4 cup crushed pineapple to the marinade for tang and tropical sweetness.
- Citrus Heat: Replace honey with orange marmalade and add 1 teaspoon orange zest for bright flavor.
- Sticky Sesame: Add 1 tablespoon sesame oil and 1 tablespoon toasted sesame seeds at the end for a nutty twist.
- Oven-Baked: Roast at 425°F (220°C) for 20–25 minutes, then broil 2–3 minutes for crispy edges if you prefer hands-off cooking.
- Boneless Wings: Cut thighs into bite-size pieces, double-coat in cornstarch, shallow-fry, then toss in the sauce for sticky wings.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless skinless breasts and reduce searing time to 4–5 minutes per side to avoid drying. Thicker breasts may need extra time; check for 165°F (74°C) internal temperature.
Q: Is it safe to use the leftover marinade as a sauce?
A: Only if you cook it. Because it touched raw chicken, bring the reserved marinade to a rolling boil for at least 1–2 minutes to kill bacteria, then simmer until thickened before using.
Q: How spicy is this dish?
A: It’s mildly to moderately spicy. Sriracha and the sweet chili sauce give heat with a sweet balance. Adjust sriracha up or down, or add red pepper flakes if you want more kick.
Q: Can I make this gluten-free?
A: Yes. Substitute tamari or a gluten-free soy sauce for regular soy sauce. Check labels on sweet chili sauce to ensure it’s gluten-free.
Q: What side dishes pair best with this chicken?
A: Steamed jasmine rice, coconut rice, sautéed bok choy, roasted broccoli, or a crunchy cabbage slaw all work well. The goal is a neutral or crisp side to balance the sticky sauce.
Q: How long can I marinate the chicken safely?
A: You can marinate in the refrigerator for up to 24 hours. Acidic or sugary marinades can break down meat fibers over long periods, so overnight (8–12 hours) is ideal.
Conclusion
This Spicy Sweet Chicken Devil brings bold, sticky flavor to your table with minimal effort. It’s perfect for busy weeknights, casual gatherings, or anytime you want a dish that tastes restaurant-rich but cooks at home. For another tasty, crowd-pleasing chicken idea, see Spicy & Sweet Chicken Diablo – Kylee Cooks. Give it a try and enjoy the sweet, spicy, garlicky aroma filling your kitchen.
Print
Spicy Sweet Chicken Devil
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A bold, sticky chicken dish with a perfect balance of heat and honeyed sweetness, ideal for weeknights or casual gatherings.
Ingredients
- 2 pounds chicken thighs
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- Green onions for garnish
Instructions
- In a bowl, mix sweet chili sauce, soy sauce, honey, sriracha, minced garlic, ground ginger, salt, and pepper to create the marinade. Pat chicken thighs dry, then add to the bowl and toss to coat evenly.
- Add chicken thighs to marinade and let sit for at least 30 minutes, preferably overnight in the refrigerator.
- Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve it) and sear thighs for about 5–7 minutes per side until golden-brown and cooked through.
- Pour remaining marinade into the skillet, bring to simmer, and cook for additional 3–5 minutes until sauce thickens. Spoon sauce over chicken, let rest for 2 minutes, then garnish with chopped green onions and serve hot.
Notes
Serve with steamed rice or soft tortillas. Adjust sweetness of the marinade according to taste.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 18g
- Sodium: 950mg
- Fat: 33g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg
