This sticky, spicy chili crisp chicken is packed with bold heat, gentle sweetness, and a bright tangy finish. Juicy chicken is marinated for flavor, grilled or cooked until tender, then coated in a glossy chili crisp glaze that clings to every bite. It’s comforting, exciting, and perfect for weeknights or entertaining.
Why You’ll Love This Recipe
This recipe delivers restaurant-style flavor with simple pantry ingredients. The chili crisp-style oil brings deep heat and crunch, balanced by honey and lime for a sweet-and-tangy glaze. It’s versatile in cooking methods, works with thighs or breasts, and pairs beautifully with rice or fresh herbs. You can control the spice level and make it ahead with ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken & Marinade:
2 lb boneless, skinless chicken thighs or chicken breasts
⅓ cup olive oil
Juice of ½ lime
¼ cup low-sodium soy sauce
2 garlic cloves, minced
½ tsp kosher salt
¼ tsp black pepper
For the Chili Crisp Sauce:
4 garlic cloves, minced
1.5 tbsp crushed red pepper flakes
2 tsp sesame seeds
½ tsp kosher salt
¼ cup neutral oil
3 tbsp honey
2 tbsp melted butter
1 tsp paprika
½ tsp black pepper
Juice of ½ lime
½ tsp sesame oil
To Serve (Optional):
Steamed jasmine rice
Lime wedges
Chopped cilantro
Directions
In a large bowl or resealable bag, combine olive oil, lime juice, soy sauce, minced garlic, salt, and black pepper. Add the chicken and toss to coat evenly. Marinate for at least 30 minutes, or up to 24 hours for deeper flavor.
Prepare the chili crisp base by adding minced garlic, crushed red pepper flakes, sesame seeds, and salt to a heatproof bowl. Heat the neutral oil until it reaches about 350°F, then carefully pour it over the mixture. Stir gently and let it steep for 10 to 30 minutes to fully bloom the aromatics.
Preheat a grill to medium-high heat. Remove the chicken from the marinade and grill for 12 to 15 minutes, turning occasionally, until fully cooked and lightly charred.
Alternative methods:
Air fry at 400°F for 25 minutes, flipping halfway.
Bake at 400°F for 30 minutes, flipping halfway through.
In a separate bowl, combine the bloomed chili oil mixture with honey, melted butter, paprika, black pepper, lime juice, and sesame oil. Stir until smooth and glossy.
Toss the hot cooked chicken in the glaze until fully coated. Serve immediately with steamed rice, lime wedges, and chopped cilantro if desired.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Marinating Time: 30 minutes to 24 hours
Cook Time: 15 to 30 minutes
Total Time: About 1 hour, plus marinating
Variations
Use chicken tenders for faster cooking and smaller portions.
Reduce the crushed red pepper flakes to 1 tablespoon for a milder heat.
Add 1 tablespoon rice vinegar for extra tang in the glaze.
Swap honey with maple syrup for a deeper, caramel-like sweetness.
Serve sliced over noodles or tucked into wraps instead of rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat with a splash of water to loosen the glaze.
Microwave in short intervals, turning the chicken to heat evenly.
Freezing is not recommended, as the glaze texture may change.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Be careful not to overcook them so they stay juicy.
How spicy is this recipe?
It is medium to spicy. Adjust the crushed red pepper flakes to control the heat.
Can I make the sauce ahead of time?
Yes, the chili crisp sauce can be prepared up to 5 days in advance and refrigerated.
What oil is best for the chili crisp?
Neutral oils like vegetable, canola, or sunflower oil are ideal.
Can I cook this without a grill?
Yes, air frying or baking works perfectly for this recipe.
Can I pan-fry the chicken?
Yes, cook the chicken in a skillet over medium heat until golden and cooked through.
What sides pair best with this dish?
Rice, sautéed vegetables, or a fresh cucumber salad are great choices.
How do I know when the chicken is done?
The internal temperature should reach 165°F.
Can I double the recipe for a crowd?
Yes, simply double all ingredients and cook in batches.
Is this recipe good for meal prep?
Yes, it reheats well and keeps its flavor for several days.
Conclusion
Sticky Spicy Chili Crisp Chicken with Sweet & Tangy Glaze is a bold, satisfying dish that combines heat, sweetness, and citrusy brightness in every bite. With flexible cooking methods and big flavor, it’s a reliable recipe you’ll want to make again and again.
This Sticky Spicy Chili Crisp Chicken features juicy grilled or baked chicken coated in a sweet, tangy, and fiery glaze made with chili crisp, honey, and lime. It’s bold, flavorful, and perfect for weeknight dinners or casual entertaining.
In a bowl or bag, combine olive oil, lime juice, soy sauce, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes (up to 24 hours).
To prepare the chili crisp base, place minced garlic, red pepper flakes, sesame seeds, and salt in a heatproof bowl. Heat neutral oil to 350°F and pour over mixture. Let steep for 10–30 minutes.
Preheat grill to medium-high. Remove chicken from marinade and grill for 12–15 minutes, turning occasionally, until fully cooked.
Alternative methods: air fry at 400°F for 25 minutes or bake at 400°F for 30 minutes, flipping halfway.
In a bowl, mix bloomed chili crisp with honey, melted butter, paprika, black pepper, lime juice, and sesame oil. Stir to form a smooth glaze.
Toss hot cooked chicken in the glaze until well coated. Serve immediately with rice, lime wedges, and cilantro, if desired.
Notes
Use chicken tenders for quicker cooking and kid-friendly portions.
Adjust chili flake amount for milder or spicier heat.
Chili crisp can be made ahead and stored for up to 5 days.
Maple syrup can replace honey for a deeper flavor.
Serve with noodles, wraps, or salads for variation.
