5.0 from 6 votes
Sweet and Sour Chicken Thighs
Try our easy sweet and sour chicken thighs recipe! Just bake these tender thighs in your oven for a tasty blend of sweet and tangy flavors.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 341 kcal
Course:
Main Course
Cuisine:
British
Ingredients
Chicken thighs:
- 6 chicken thighs Notes 1, 2
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground ginger
- 1 teaspoon cumin
- ½ teaspoon all-spice
- ¼ teaspoon red chili flakes or to taste
- 1 teaspoon fine sea salt
Sweet and sour sauce:
- 3 tablespoons granulated sugar
- 2 tablespoons honey + ½ - 1 extra tablespoon, if required
- ⅔ cup sherry vinegar 150 ml, Note 3
- 1 cup orange juice freshly squeezed, 230 ml, Note 4
- ¾ cup lemon juice freshly squeezed, 170 ml, Note 4
- 2 teaspoons butter cold
- Fine sea salt and black pepper
Instructions
Chicken thighs:
- Marinate the chicken: Mix the spices in a small bowl and rub the thighs with the mixture. Place them in a large dish and leave to marinate for 2 hours (optional but highly recommended). Remove from the refrigerator about 20-30 minutes before baking to allow the meat to reach room temperature. 1 ½ teaspoon coriander + 1 ½ teaspoon ginger + 1 teaspoon cumin + ½ teaspoon all-spice + ¼ teaspoon red chili flakes + 1 teaspoon fine sea salt + 6 chicken thighs
- Preheat the oven to 350°F/ 180°C.
- Roast chicken thighs: Place them, skin-side up in a roasting pan and roast for about 40 minutes. Turn twice in between; the skin side should be up during the last third of the baking time.
- Check the internal temperature with a meat thermometer; it should be 165°F/74°C (the Amazon affiliate link opens in a new tab).
- Transfer the chicken to a warm plate and keep it warm while making the sauce.
Cup of Yum
Sweet and sour sauce (Note 5):
- Caramelize: Sprinkle the sugar into the meat juices in the tin. Add honey and cook, stirring, until caramelized; it will take about 2 minutes. Add vinegar and let bubble until reduced by half; it will take about 5-6 minutes. Add orange and lemon juice and reduce by half again; it will take about 10 minutes, but it really depends on the level of heat, your hob, and the pan. 3 tablespoon sugar + 2 tablespoon honey; ⅔ cup/ 150 ml vinegar; 1 cup/ 230 ml orange juice + ¾ cup/ 170 ml lemon juice
- Add butter: Strain the sauce into a bowl and beat in the butter using an egg whisker. 2 teaspoon butter
- Adjust the taste with extra honey if necessary and with salt and pepper. Serve the chicken thighs with the sauce on the side or covered in sauce with extra sauce on the side. ½ - 1 extra tablespoon honey, salt and pepper to taste
Notes
- Servings: 6 chicken thighs will serve 4 to 6 people or 2 adults and 2 children.
- Chicken cuts: You can also use whole chicken legs (chicken quarters) or chicken drumsticks if you prefer. Keep in mind that you might have to adjust the cooking time slightly. To ensure the chicken is fully cooked, using a meat thermometer is a good idea.
- Sherry vinegar substitutions: Rice vinegar, apple cider vinegar, or red wine vinegar. Depending on the type of vinegar, you might need to adjust the amount of sweetener to balance the flavors.
- Juice: For best results, use freshly squeezed lemon and orange juice.
- Sauce: You can make the sauce in the roasting tin, but if it’s easier for you, transfer the pan juice to a wider saucepan and make the sauce in there. If using a small saucepan, the cooking time might increase as the sauce will probably need longer to reduce.
Nutrition Information
Serving
1chicken thigh
Calories
341kcal
(17%)
Carbohydrates
20g
(7%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
114mg
(38%)
Sodium
497mg
(21%)
Potassium
387mg
(11%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
248IU
(5%)
Vitamin C
33mg
(37%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1chicken thigh | |
| Calories | 341kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 497mg | 21% |
| Potassium | 387mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.