Thai chicken

Sweet and spicy Thai chicken seems like it would be hard to make from scratch at home, but this recipe is easy and delicious.  It makes a whole lot of chicken, but leftovers taste even more amazing after the flavor has had time to soak through the chicken.  Pictured below it is served with some wheat orzo pasta, but the list of things that could compliment this chicken are many, such as brown or white rice or a salad.  If you are looking for a little less fat and bone, you could likely use skinless, boneless chicken and adjust your cooking times so it doesn’t dry out.  Enjoy!

20160409_1 20160409_2 20160409_3 20160409_4 20160409_5 20160409_6

Recipe – Makes 8 servings


  • 2 tablespoons unsalted butter
  • 8 bone-in, skin-on chicken thighs
  • ¼ cup peanuts, chopped
  • 2 tablespoons chopped fresh cilantro leaves

For Sauce:

  • ½ 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


  1. Preheat oven to 400 degrees F.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with peanuts and cilantro, if desired.

Source: Damn Delicious