Sweet Chili Chicken Thigh and Rice Bake Tips, FAQ & printable recipe

Tips for success

For an added layer of texture, you can briefly broil the dish for the final two minutes of baking, keeping a close eye on it to ensure the sugar in the sweet chili sauce does not burn. This creates a slightly crispy exterior on the chicken thighs that complements the tender rice perfectly.

If you find the sauce is thickening too quickly, you can cover the baking dish with aluminum foil for the first half of the cooking time.

This traps steam and helps the rice cook through more effectively. Remove the foil for the final 15 minutes of baking to allow the sauce to thicken and the chicken to brown.

Variations

• Spicy Sweet Chili: Add a tablespoon of sriracha or red pepper flakes to the sweet chili sauce before pouring it over the chicken for an extra kick of heat.
• Vegetable Medley: Toss in a cup of frozen peas or diced bell peppers with the rice before adding the chicken to incorporate more color and texture into the bake.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat in the microwave or a preheated oven until piping hot throughout.

Transfer any leftovers to an airtight container. Cool the dish at room temperature for no more than two hours before moving it into the refrigerator. Properly stored, the chicken and rice can be kept in the refrigerator for up to three days, maintaining its flavor and quality.

You can assemble the dry components of the dish ahead of time, but it is best to add the sauce just before baking.

If you prepare the full dish in advance, store it in the refrigerator and bake it when you are ready to serve. This saves time during busy weekdays while keeping the rice fresh and preventing it from becoming mushy.

Serving ideas

Serve this dish directly from the baking dish to keep it warm for as long as possible.

The combination of sweet chili sauce and tender chicken makes it a standalone meal, but it pairs beautifully with a side of steamed vegetables like broccoli or snap peas to add a crisp, fresh element to the plate.

When plating, make sure to scoop from the bottom of the dish to capture both the tender rice and the flavorful sauce.

A little extra drizzle of sweet chili sauce or a fresh sprinkle of green onions can be added to individual portions if desired, enhancing the presentation and providing an extra burst of flavor for your guests.

Frequently asked questions

Recipe card

Sweet Chili Chicken Thigh and Rice Bake

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 6

Ingredients

• 2 cups jasmine rice, uncooked
• 6 boneless skinless chicken thighs
• 2 cups sweet chili sauce
• 1/4 cup green onions, thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C). Spread the uncooked jasmine rice evenly across the bottom of a large rectangular ceramic baking dish. Arrange the boneless skinless chicken thighs on top of the rice in a single layer.
2. Pour the sweet chili sauce over the chicken and rice until the rice is just covered. Place the dish into the preheated oven and bake until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
3. Remove the baking dish from the oven. Sprinkle the sliced green onions over the top of the dish. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

26 g

Carbohydrates

65 g

Fat

12 g

Fiber

1.5 g

Sugar

18 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.