Chili Crisp Chicken

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Sticky, spicy, and slightly sweet chicken tossed in a bold homemade chili crisp sauce that clings to every bite.

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The chicken is marinated with lime, garlic, and low-sodium soy, then grilled or oven-roasted and finished in a simple sauce with chili crisp, butter, and just a touch of sesame oil and honey.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Mixing Bowl

• Citrus Juicer

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DIRECTIONS

STEP 1: MARINATE

• In a bowl or zip-top bag, combine the marinade ingredients and add in the chicken.

• Let marinate in the fridge for at least 30 minutes, or up to 24 hours.

  • NOTE: If using wooden skewers, soak them in water for at least an hour to help prevent burning on the grill.

STEP 2: SKEWER (OPTIONAL)

• Cut each thigh in half. Fold each half and slide onto double skewers for control and even cooking.

  • Skewers are optional — chicken can also be grilled, air-fried, or baked as-is.

STEP 3: CHILI CRISP

• To a metal bowl, add 4 cloves garlic (minced), 1.5 TBSP crushed red pepper flakes, 2 tsp sesame seeds, and 1/2 tsp kosher salt.

• Heat 1/4 C neutral oil to 350°F and pour over the mixture.

• Let steep uncovered for 10–30 minutes.

  • NOTE: The garlic and pepper will sizzle and bloom in the oil — don’t overheat or they’ll burn.

STEP 4: COOK

• Preheat grill to medium-high.

• Grill the chicken over medium heat for 12–15 minutes, flipping occasionally.

  • Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through.

• The chicken is done when the internal temperature reaches 175°F.

• Let rest while making the sauce.

STEP 5: SAUCE

• To the chili crisp, add the melted butter, honey, paprika, pepper, lime juice, sesame oil, and salt to taste.

• Coat the chicken in the sauce and serve.

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INGREDIENTS

Makes 4-5 servings

MARINADE

• 2 lbs boneless skinless chicken thighs

• 1/3 C olive oil

• Juice of 1/2 lime

• 1/4 C low-sodium soy sauce

• 2 cloves garlic, minced

• 1/2 tsp kosher salt

• 1/4 tsp coarse black pepper

CHILI CRISP

• 4 cloves garlic, minced

• 1.5 TBSP crushed red pepper flakes

• 2 tsp sesame seeds

• 1/2 tsp kosher salt

• 1/4 C neutral oil

CHILI CRISP SAUCE

• Chili crisp (recipe above)

• 3 TBSP honey

• 2 TBSP butter, melted

• 1 tsp paprika

• 1/2 tsp black pepper

• Juice of 1/2 lime

• 1/2 tsp sesame oil

• Salt to taste

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