Easy Thai Chicken

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 2 tbsp Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 1 Lime, Juice of
  • 1/4 cup Peanuts

• Condiments

  • 1/2 cup Chili sauce, sweet
  • 1 tbsp Fish sauce
  • 2 tbsp Soy sauce, reduced sodium
  • 1 tsp Sriracha

• Dairy

  • 2 tbsp Butter, unsalted

Found on damndelicious.net

Description

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.