Sweet Chili Chicken Thighs with Greens
Chicken thighs roasted in sweet chili sauce until golden and sticky, served over fresh salad greens. Ready in 25 minutes — no marinating, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 thighs (about 1.5 lbs) chicken thighs, bone-in skin-on
- ½ cup sweet chili sauce
- 1 whole (halved) lime
- 2 cups salad greens
Instructions
- 1
Pat chicken thighs dry with paper towels, then season all over with salt and pepper.
- 2
Heat a 12-inch skillet over medium-high until hot, then sear thighs skin-side down for 5 minutes without moving.
- 3
Flip thighs, pour sweet chili sauce over and around them, then transfer skillet to a 400°F oven.
- 4
Roast uncovered for 15 minutes until thighs are cooked through and sauce is sticky and caramelized.
- 5
Divide greens between bowls, top with a thigh and drizzles of pan sauce, then squeeze lime over.
Tools you’ll need
- 12-inch oven-safe skillet
- paper towels
- oven (preheated to 400°F)
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