Easy Thai Chicken
So sticky, so tender, so moist and just packed with so much flavor. And itâ€™s an easy peasy weeknight meal, made in 30 min or less!
Dovetailing Tip: Instead of using chicken thighs, use the chicken breasts you prepared on day 1 for Chicken Caprese.
|2 tablespoons||unsalted butter|
|8||bone-in, skin-on chicken thighs|
|1/4 cup||peanuts, chopped|
|2 tablespoons||chopped fresh cilantro leaves|
|1/2 cup||sweet chili sauce|
|2 tablespoons||reduced sodium soy sauce|
|2 cloves||garlic, minced|
|1 tablespoon||fish sauce|
|1 tablespoon||freshly grated ginger|
|juice of 1 lime|
|1 teaspoon||sriracha, or more, to taste|
Preheat oven to 400 degrees F.
To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with peanuts and cilantro, if desired.