SIMPLE THAI CHICKEN
2 tablespoons unsalted butter
4 boneless skin-on split chicken breasts
JF Universal or JF Spicy Salt to taste
1/4 cup peanuts, chopped
2 tablespoons chopped fresh cilantro leaves
INGREDIENTS FOR THE SAUCE
1/2 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon freshly grated ginger
juice of 1 lime
1 teaspoon Sriracha, or more, to taste
Preheat oven to 400 degrees Fahrenheit.
To make the sauce, whisk together chili sauce, soy sauce, garlic, ginger, lime juice and Sriracha in a small bowl; set aside.
Melt butter in a large oven-proof skillet over medium high heat. Season chicken with JF Salt, 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 fFahrenheit, about 20 minutes. Broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately and garnish with peanuts and cilantro, if desired.
Recipe Adapted from Damn Delicious