Cook the Book Fridays: Sweet Chili Chicken Thighs from Everyday Dorie

Dorie Greenspan Sweet Chili Chicken Thighs from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one we’ve made countless times since the book came out. It’s so easy – the sauce uses ingredients we always have on hand (sweet chili sauce, soy sauce, mustard, Sriracha) and comes together in no time. Basically you brown the chicken, cook off some onions and garlic and them put it all in a pan with the sauce, letting it simmer for 30ish minutes on the stovetop, stirring occasionally to make sure the sauce doesn’t stick (it has a tendency to I’ve found – make sure your heat is very very low and you’re checking in on it)

I like to use skin-on chicken thighs for this recipe so it’s important to make sure they sit long enough on the skin in the hot pan so the skin releases and you get a bit of crispiness to stat with. Once it’s cooked completely, the crispiness will more or less go away but I find the sauce also sticks better onto the skin (and it looks prettier!). Serve this with rice and top with spring/ green onions (and even though there is no sesame in the recipe, I like to sprinkle with a few sesame seeds too). It’s a great dish to make on a weeknight since it’s so hands-off but we also like to make a big batch on the weekends for lunches through the week. This one’s staying on rotation in our house, that’s for sure!

Get the recipe for Dorie Greenspan’s Sweet Chili Chicken Thighs on page 114  of Everyday Dorie.

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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14 thoughts on “Cook the Book Fridays: Sweet Chili Chicken Thighs from Everyday Dorie”

  1. Yep, this is on rotation. Huge fan of chicken thighs as well – they tend to be juicier and more flavourful. (Especially with the sorry state of most chicken in North America – less an issue if you seek out heritage birds.)

    Have to be honest, I’ve “paired” this with all sorts of wines, often whatever is on hand. My usual go-to is a Riesling or Sauvignon Blanc. If I make this without Mardi peering into the kitchen, the Sriracha factor is turned up so something off-dry is beautiful.

  2. Addition of the sesame seeds is a nice touch. Will try with pork tenderloin next.

    I do like Mr.Neil’s comment (and will take note of his wine selection).

  3. Chicken thighs are a bit of a staple in our house – much better tolerance for excursion in prep times 🙂
    I think we paired ours with a beer!

    A little bit of garnish (sesame seeds, chopped nuts or herbs) seems to make dishes feel just a little bit more composed – nice addition!

  4. Seriously, weren’t these fab ?? Nana, my hubby and I just kept looking at each other going “wow these are amazing”. They had looked and smelled delicious as we prepped them but we were still bowled over by the flavors. Not to mention how easy they were. KEEPER !

  5. I’m with you, Mardi. This was a delicious recipe and one that I will make over and over. Company-worthy. I halved the recipe, making it just for myself, and managed to wipe the platter clean over a period of 2 days. I think I was all over the place with wines as I was trying to “drink up” the dregs in some bottles before I left for London. Such a pretty presentation.

  6. Thanks for the info re the skin-on thighs. I usually don’t like to make recipes where the skin is going to lose any crispness, but I see what you mean about it holding onto the sauce more. Looks great and so tasty!!

  7. I agree with katie. I’m always annoyed when I crisp the skin and then it softens up when it braises. I tend to avoid those recipes too. However, this one was quite delicious, so I’m glad I didn’t. Sesame seeds are pretty!

  8. Mr. Neil and I are in agreement on the Srichacha! We love spicy food and Sauvignon Blanc:) Honig is my go to but we also enjoy Chateau St. Michelle off dry Riesling or Gewürztraminer. Both very affordable and delicious!


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