chili garlic chicken

Chili Garlic Chicken Thigh Recipe for One

I love Buffalo chicken wings, but wings are getting increasingly expensive.  The supermarket had a great sale on chicken thighs and legs so I decided to experiment and make a chili garlic chicken thigh recipe instead.

In addition to substituting thighs for wings, I gave the recipe a bit of a twist by replacing hot sauce with chili garlic sauce and making chili garlic chicken thighs.

The great thing about this recipe is that it’s pretty easy, and you don’t have to fuss with it.  You get great flavor without a lot of ingredients, no chopping, and very little mixing.
Using the chili garlic sauce is best (here’s an image so you can see what it looks like), but if you don’t have it I’ve listed substitutions below.

Since the weather has reverted back to March (brrrr), I baked the thighs rather than cooking them on the stove (I wanted an hour of heat!).  However, you can, if you prefer, or you are in a hurry, cook this in a pan (see below).

Chili Garlic Chicken

Prep Time: 5 minutes

Cook Time: 1 hour

Category: entree

Cuisine: Asian

one serving

chili garlic chicken

Chili garlic chicken thighs baked in the oven.


  • 1 T butter
  • 1T chili garlic sauce (Huy Fong)
  • 1 1/8 tsp apple cider vinegar
  • 1 chicken thigh


  1. Heat the oven to 350 degrees.
  2. Melt the butter in a small bowl or ramekin (a microwave is best for this). Add the chili garlic sauce and apple cider vinegar and stir to combine.
  3. Place the chicken in a small roasting pan (I used the toaster oven tray; you can also do this in the toaster oven if you want).
  4. Cook the chicken for 45 minutes.
  5. Pour the sauce over the chicken and cook for another 15 minutes.
  6. Remove from the oven and serve.


I used Huy Fong chili garlic sauce (made by the same company that makes sriracha sauce. Your grocery story should have it (it comes in a smaller jar with a green cap)

I served it with microwaved broccoli (cooked for two minutes and seasoned with lemon pepper) and fried potato wedges (parboiled, then fried in a pan like home fries).

Chili Garlic Chicken Thigh Substitutions and Variations

  • Frying instead of baking: Heat some neutral oil, like canola or vegetable oil and cook the chicken for 10 minutes, skin side down. Turn it skin side up, pour the sauce over the chicken, and then cook for another 10-15 minutes.
  • Use sriracha.  If you do, I would reduce or eliminate the apple cider vinegar, since the sriracha already has vinegar and sugar, and add some minced garlic.

  • If you don’t have either of those, use hot sauce, the cider vinegar, and garlic.

P.S. My apologies for the awful ad that was appearing earlier.  Those responsible have been sacked.

Tools and Ingredients for Chili Garlic Chicken Thigh Recipe

Huy Fong Chili Garlic Sauce, 8 oz

I love this stuff. I put it on chicken, add it to hamburgers, or mix some with scrambled eggs. Basically, use it to add extra kick (and a hit of garlic) wherever you’d usually use Tabasco, sriracha, or ketchup.

Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
If you prefer a bit of sweetness with your heat, use the sriracha instead of the chili garlic sauce. It’s also more spreadable than the garlic sauce (the consistency is closer to thin ketchup, while the garlic sauce is more like salsa).


More Chicken and Chili Recipes

Chicken Chili Verde Recipe

Chili Citrus Chicken Thigh Recipe for One

Egg Chili Cheese Burrito Recipe



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