Sticky Thai Chicken
These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!
Servings: 4 servings
Ingredients
For the sauce
- 1/2 cup chili lemongrass dipping sauce or sweet Thai chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons Nakano original seasoned rice vinegar
- 1 tablespoon honey
- 1/2 tablespoon minced fresh ginger
- 1 1/2 teaspoons sriracha
- 1 teaspoon lemongrass paste I use Gourmet Garden brand
- juice of 1/2 lime
- 1 large clove garlic minced
For the chicken
- 4 bone-in skin on chicken thighs (about 2 - 2 1/2 pounds total)
- 1 tablespoon coconut oil
- salt and pepper
- chopped cilantro for garnish
- chopped peanuts for garnish
Instructions
- Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
- Preheat oven to 400 degrees.
- Season chicken liberally with salt and pepper.
- Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
- Add the coconut oil to the skillet.
- Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
- Flip the thighs, cook for another 2 minutes.
- Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
- Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.
Nutrition
Serving: 1SERVING | Calories: 284kcal | Carbohydrates: 35g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 751mg | Fiber: 1g | Sugar: 14g