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On a cutting board amply season the chicken thighs with salt & pepper on all sides.
In a cast iron skillet warm the sesame oil over a medium flame, then add the garlic and saute until fragrant, about 1 minute. Turn the heat up to medium-high, then add the chicken thighs, skin-side down, into the skillet. Sear for 6 – 8 minutes until the skin is crisp, then flip. Cook for another 6 – 8 minutes, then lastly flip once more so the skin is again face down in the skillet. Finish cooking until the internal temperature is 165F, about another 3 minutes.
Meanwhile, in a small mixing bowl combine the sweet chili sauce, hot chili paste, and rice vinegar.
When ready, immediately serve the chicken thighs, slathering with sauce as you plate. EAT!