Easy Thai Chicken

By Leesa W

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!

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

Preparation

Step 1

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.