Asian Chicken Thighs

This recipe was a Pinterest find that kept getting re-pinned.  So I had to try it and I am happy to say it was delicious!  The photo and the food pictured is my rendition of this original posting by the blogger Dam Delicious is mine and we really didn’t do anything to the recipe other that cut the amount of chicken in half.  
Once I knew our daughter would be joining us for dinner, I made sure I had a chicken breast to grill for her.  She is not a fan of dark meat so we started up the grill for her and she stole a bit of the sauce from this recipe to season her dinner.  Love the sauce!  
So for a flavorful and easy dinner, give this recipe a try. 

Asian Chicken Thighs


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


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.
Recipe from blog: DAMN DELICIOUS 

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