Sweet Thai Chili Chicken With Roasted Peppers Recipe

5 from 1 vote

Hot chili peppers in a sweet-tangy glaze make this chicken stand out - but it's still so easy to make.

Course Main Course

Cuisine Thai

Keyword pepper, roasted, sweet, thai chicken

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 436kcal

Cost 12

Preheat your oven to 400 F.
Season the chicken legs to taste with sea salt and black pepper.
4 chicken legs, Sea salt and fresh ground black pepper
In a saucepan placed over medium-high heat, bring the white wine vinegar, water, garlic, ginger, honey, red pepper flakes, and cayenne to a boil.
5 tbsp. white wine vinegar, ¼ cup water, 2 garlic cloves, 1 tsp. fresh ginger, 4 tbsp. raw honey, 1 tsp. red pepper flakes, ⅛ tsp. cayenne pepper
Reduce the heat to a simmer and cook until reduced a bit.
In a small bowl, combine the tapioca starch with 1 tablespoon of water.
½ tbsp. tapioca flour, ¼ cup water
Slowly whisk the tapioca mixture into the sauce and cook while stirring for 1 or 2 minutes.
Coat the chicken with half of the sauce and place in the oven for 30 minutes.
Coat with the remaining sauce and roast for another 15 minutes.
Place the peppers, cut side up, on a rimmed baking sheet.
4 bell peppers
Drizzle the peppers with olive oil. Sprinkle with garlic, oregano, and season with salt and pepper to taste.
2 tablespoon extra-virgin olive oil, 2 garlic cloves, ¼ tsp. dried oregano, Sea salt and freshly ground black pepper
Roast in the oven until the flesh is tender, about 30 minutes.