Marinated Thai Glazed Chicken Thighs
FOR THE MARINADE:
1 c. sweet chili sauce
6 tbsp. soy sauce
Juice of 2 limes
2 tbsp. honey
4 tsp. freshly grated ginger
4 cloves garlic, minced
2 tbsp. sriracha
FOR THE CHICKEN:
8 bone-in skin-on chicken thighs
4 tsp. vegetable oil
4 green onions, thinly sliced
Chopped peanuts, for garnish
Cooked rice, for serving
Lime wedges, for serving
Preheat oven to 425º. In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. Let marinate 20 minutes.
In a large ovenproof skillet, heat vegetable oil. Add thighs and sear until charred, 2 to 3 minutes per side. Transfer to oven and bake until the thigh’s internal temp is 165 degrees, 20-30 minutes.
While the chicken is baking, bring the leftover marinade to a boil in a saucepan, then reduce heat and simmer until reduced.
Just before the chicken is done, glaze the chicken with the reduced marinade.
Garnish chicken with green onions and peanuts and serve with rice and limes.