Follow these steps for perfect results
Chicken Thighs
Skin On
Salt
Pepper
Olive Oil
Divided
Korean Sweet Chili Sauce
Lemon Wedges
For Garnish
Cilantro
For Garnish
Preheat oven to 450 degrees F.
Season chicken thighs with salt and pepper.
Heat 1 tablespoon of olive oil in a cast iron skillet on high heat until almost smoking.
Arrange chicken thighs skin-side down in the hot skillet.
Sear the chicken for 2 minutes, then reduce heat to medium-high.
Cook for another 12 minutes, or until skin is crispy and golden brown.
Transfer chicken to a bowl and coat well with Korean sweet chili sauce.
Let the chicken sit in the sauce for 5-10 minutes to marinate.
Return chicken to cast iron skillet skin-side up.
Cook in the skillet for 20-25 minutes, adding the remaining tablespoon of olive oil if needed to prevent sticking.
Brush the marinade on the chicken one more time.
Transfer the skillet to the preheated oven and bake for 15 minutes.
Let the chicken rest for a few minutes before serving.
Garnish with lemon wedges and cilantro.
Serve immediately and enjoy!
Expert advice for the best results
For extra crispy skin, pat the chicken thighs dry before seasoning.
Don't overcrowd the skillet when searing the chicken.
Adjust the amount of sweet chili sauce to your preference.
Everything you need to know before you start
15 minutes
Can be marinated for up to 24 hours.
Arrange chicken on a plate, drizzle with extra sauce, and garnish with lemon wedges and cilantro.
Serve with rice and steamed vegetables.
Serve with a side salad.
Balances the sweetness and spice.
Discover the story behind this recipe
Korean flavors meet American cooking techniques
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