Kamis, 13 Juni 2019
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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
FOR THE SAUCE
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.
FULL RECIPES
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