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Sticky Thai Chicken

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

1/2 cup

chili lemongrass dipping sauce (or sweet Thai chili sauce)

2 tbsp

reduced sodium soy sauce

2 tbsp

Nakano original seasoned rice vinegar

1 tbsp

honey

1/2 tbsp

minced fresh ginger

1 1/2 tsp

sriracha

1 tsp

lemongrass paste (I use Gourmet Garden brand)

juice of 1/2 lime

1

large clove garlic, minced

4

bone-in, skin on chicken thighs (about 2 - 2 1/2 pounds total)

1 tbsp

coconut oil

salt and pepper

chopped cilantro for garnish

chopped peanuts for garnish