This recipe was from my fantastic brother-in-law George, who found it after experiencing the culinary wonders of Thailand first-hand.
The original recipe is here, and my notes are added below in italics.
EASY THAI CHICKEN
YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs (I think George used skinless/boneless - I'd like to try that.)
1/4 cup peanuts, chopped (Crucial garnish! So good!)
2 tablespoons chopped fresh cilantro leaves (Also crucial garnish! Don't skimp on this!)
FOR THE SAUCE
1/2 cup sweet chili sauce (George recommended Mae Ploy brand, and I found it at Wegman's. Yummy, with a lighly spicy kick.)
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.
At this point I transferred the chicken to a parchment-lined baking sheet, and smothered it in the sauce.
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.
Also, serve with any remaining sauce from the pan - it was delicious over rice and/or veggies. Don't waste a drop!