Sweet Chili Thai Chicken Thighs
Better than the restaurant "bites" these chicken thighs are sweet and spicy with crispy baked skin.
Servings: 3
Ingredients
- 6 bone in skin on chicken thighs
- 1 tsp extra virgin olive oil
- salt and pepper
Sauce
- 1/4 cup rice vinegar or regular vinegar
- 1/4 cup water
- 1 Tbsp white sugar
- 1 tsp cornstarch
- 1/2 tsp Sriracha sauce
- 2 dried red chilies, crushed, or 1/2 tsp chili flakes or 1 tsp minced red chilies
- 2 garlic cloves, minced or 2 pickled cloves
- salt and pepper
Garnish
- 2 green onions, minced
Instructions
- Preheat oven to 450 degrees on roast setting.
- Combine sauce ingredients.
- Heat a large oven proof skillet to medium-high. Add a tsp of olive oil. Generously season chicken thighs with salt and pepper on both sides. Add to hot pan skin side down. Sear for 10-12 minutes until skin is nicely browned, crispy and most of the fat is rendered off.
- Turn pieces over. Tip pan and carefully spoon out most of the fat. Reduce heat to medium and cook for about 10 more minutes.
- Pour sauce over top of chicken pieces, keeping pieces skin side up.
- Place skillet on the middle rack of the oven and roast for about 15 minutes until there is no pink inside and internal temperature is at least 170 degrees. Remove pan a few times and spoon sauce over chicken.
- Remove from oven and let rest for a few minutes while you dice up green onions for garnish.