Description
A crispy-skinned chicken cooked with Korean flavors.
Ingredients
- 8 whole Chicken Thighs, Skin On
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 2 Tablespoons Olive Oil, Divided
- ¼ cups Korean Sweet Chili Sauce
- 2 whole Lemon Wedges, For Garnish
- 2 teaspoons Cilantro For Garnish
Preparation
Preheat oven to 450ºF.
Season chicken with salt and pepper. Heat 1 tablespoon oil in a cast iron skillet on high heat. Heat almost to the smoking point but not smoking. Arrange chicken thighs skin-side down. Cook for 2 minutes and reduce heat to medium high. Cook for another 12 minutes.
Transfer chicken to a bowl and coat well with sweet chili sauce. Let sit for 5–10 minutes. Return chicken to cast iron skillet skin-side up and cook for 20–25 minutes, adding the remaining tablespoon of oil if needed.
Brush the marinade on the chicken one more time. Bake for 15 minutes. Let rest for a few minutes and garnish with the lemon and cilantro. Serve and enjoy!
