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Sheet Pan Sweet Chili Glazed Beer Chicken


  • 2 lbs chicken thighs or chicken legs (bone in, skin on)
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/3 cup pale ale
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon chili powder
  • 2/3 cup Thai sweet chili sauce*
  • 2 tablespoons sriracha
  • 2 tablespoons chopped green onions


  • Add a wire rack over a baking sheet, spray with cooking spray. Add the chicken, skin side up, on the rack. Sprinkle liberally with salt.
  • Place in the oven, then set the temperature to 300°F, set a timer for 25 minutes (allowing the chicken to cook in the oven while it preheats helps to render fat and make the skin crispier).
  • Add the cornstarch and beer to a saucepan, whisk until combined. Stir in the chili flakes, chili powder, sweet chili sauce, and sriracha.
  • Bring the mixture to a simmer over medium-high heat, stirring frequently until thickened, about 5 minutes.
  • After 25 minutes, remove the chicken from the oven, raise the heat to 400°F. Brush the chicken with glaze. Bake for 20 minutes.
  • Brush again with glaze, turn on the oven broiler.
  • Place the chicken under the broiler for 2-3 minutes or until the sauce starts to caramelize.
  • Remove from oven, add to a serving platter, sprinkle with green onions.


Thai sweet chili sauce is found in the Asian section of the grocery store. I tend to favor a brand called Mae Ploy that can be found everywhere from Whole Foods to Target. But if you want to make it from scratch, I suggest this Sweet Chili Sauce recipe from Serious Eats.