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A weeknight dinner knockout recipe! This delicious chili crisp chicken thighs cooked in one skillet bring so much flavor and color when served with cucumber mango salsa. It's a perfect balance of spicy, sweet and savory flavors. (Recipe crafted by @saratane)

Cook time: 1 hr 5 min Prep time: 30 min Serving size: 4 - 6
chili crisp chicken thighs with mango salsa and rice on a plate
  • 4-6 bone-in, skin-on chicken thighs (about 1 ½ pounds)

  • 4 tablespoons Sichuan Chili Crisp, divided, plus more for drizzling

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons olive oil, divided

  • 4 large garlic cloves, grated

  • 1 (1-inch) piece ginger, grated

  • 1 teaspoon kosher salt

  • 2 medium shallots, thinly sliced

  • 1 cup basmati rice, rinsed in a sieve until the water runs clear

  • 1 ripe mango, peeled, pitted, and cubed

  • 2 small Persian cucumbers, cut into ¼-inch pieces

  • 3 medium scallions, thinly sliced

  • ¼ cup coarsely chopped fresh cilantro

  • 1 lime, zested and juiced


In a large zip top bag, combine 3 tablespoons Sichuan Chili Crisp, vinegar, 1 tablespoon oil, garlic, ginger, and 1 teaspoon kosher salt. Add chicken and work marinade into all areas of the chicken. Let sit at least 15 minutes or up to overnight in the fridge.

Once ready to cook, heat the oven to 375 degrees Fahrenheit and let chicken sit at room temperature for 15 minutes. Remove the chicken from the marinade (reserving the leftover marinade) and season the chicken with salt and pepper on both sides.

Heat the remaining 1 tablespoon oil over medium high heat in a 12-inch ovenproof skillet with a tight-fitting lid. Cook the chicken, skin side down, until golden brown, 5-6 minutes. Flip and cook for an additional 2 minutes. Remove to a plate.

Add the shallot and cook until just starting to soften, 4 minutes. Season with salt and pepper. Add rice and reserved marinade, and stir to coat in fat. Add 2 cups water and bring to a simmer. Nestle thighs back into the skillet, skin side up, then cover and bake for 20 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked through (the internal temperature of the chicken registers 165 degrees Fahrenheit) and rice is tender, about 5-10 minutes more.

Meanwhile, make the cucumber mango salsa. In a medium bowl, mix mango, cucumber, scallions, cilantro, lime juice, lime zest, and remaining 1 tablespoon chili crisp. Mix to combine, seasoning to taste with salt, pepper, and more Sichuan Chili Crisp, if desired.

Once chicken is out of the oven, transfer to a plate and top with cucumber mango salsa and more Sichuan Chili Crisp, Serve immediately.

chili crisp chicken thighs with mango salsa and rice on a plate