Enjoy this irresistible sweet and spicy Thai-inspired sweet chili chicken over jasmine or cauliflower rice and topped with cilantro, crushed peanuts, and fresh lime juice.
Preheat the oven to 400° F. Pat the chicken thighs dry with paper towels and season them liberally with salt, pepper, and garlic powder on all sides.
8 Chicken Thighs (Bone-in, Skin-on), Salt and Pepper, 1 teaspoon Garlic Powder
Heat the oil in a large oven-safe skillet over high heat. Then, carefully add the chicken. Cook for 3-4 minutes on each side. Note: If you do not have a skillet large enough to hold all of your chicken, simply cook the chicken in batches, then transfer it to a baking dish and follow the direction for baking from there.
1 tablespoon Avocado Oil
While the chicken is searing in the skillet, combine the ingredients for the sauce in a small bowl or a measuring cup. Mix well.
Reduce the heat to medium, and carefully pour the sweet chili sauce over and around the chicken. Bring to a low boil.
Remove the skillet from the heat and place an oven-safe meat thermometer into the center of the thickest piece of chicken. Bake for 20-30 minutes, or until the chicken reaches a minimum internal temperature of 165° F.
When the chicken is done, carefully transfer it to a plate, and place the skillet, full of the sauce back on the stove. Simmer the sauce over medium heat until it has thickened to your liking.
Serve the chicken covered with the thickened sauce, over rice, and topped with crushed peanuts, cilantro, green onions, and fresh lime wedges if desired. Enjoy!