Easy Thai Chicken
So sticky, so tender, so moist and just packed with so much flavor. And it’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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: damndelicious.net
