Step 3: Stuff and Roll
- Spoon the filling onto the center of each thigh.
- Roll the thigh tightly around the filling and secure with toothpicks or twine.
Step 4: Sear the Rolls
- In the same pan, sear the rolls seam-side down in a little oil until browned on all sides (about 2-3 minutes per side).
Step 5: Make the Glaze
- In a bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and chili flakes.
Step 6: Bake
- Preheat the oven to 375°F (190°C).
- Place seared rolls in a baking dish. Pour the glaze over them.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until glaze is sticky and caramelized.
Recipe Variations
- Cheese swap: Use cheddar, gouda, or feta instead of mozzarella.
- Herb boost: Try thyme, rosemary, or basil in the filling.
- Glaze twist: Add orange zest for a citrusy chili glaze.
- Meat alternative: Use turkey thighs or chicken breasts (but slice to flatten).
Frequently Asked Questions (FAQs)
Can I prepare this in advance?
Yes! You can stuff and roll the chicken a day ahead and refrigerate. Glaze and bake when ready to serve.
Is it spicy?
Mild, unless you add chili flakes. You can skip them for a sweeter version.
Can I grill instead of bake?
Yes, sear and finish on a covered grill for 15–20 minutes.
Can I freeze them?
Freeze before baking. Thaw in fridge overnight and bake with glaze.
Notes
- Use fresh chicken for best results.
- Make sure filling is cool before stuffing.
- Use foil to keep moisture in while baking, then remove to crisp the top.
Nutritional Info (per serving)
- Calories: 470 kcal
- Protein: 35g
- Fat: 28g
- Carbs: 18g
- Sugar: 10g
- Fiber: 2g
- Sodium: 630mg
Conclusion
These Cheese and Mushroom Stuffed Chicken Thigh Rolls with Sweet Chili Glaze combine the best of both worlds: comfort and elegance. With every bite, you get tender meat, creamy filling, and a zingy glaze. Perfect for impressing guests or treating yourself to something special. Add this to your must-cook list—you’ll thank yourself later!
