Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Step 2

Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon kosher salt. Place skin-side down in an unheated large cast iron or oven-safe skillet. Place over medium heat and sear undisturbed until the skin is golden-brown and releases easily from the pan, 17 to 20 minutes.

Step 3

Meanwhile, finely grate the zest from 1 medium lime (about 1 tablespoon) into a small bowl. Juice the lime (about 2 tablespoons) into the same bowl. Cut the remaining lime into wedges and reserve for serving. Peel and finely grate 1 (1-inch) piece fresh ginger until you have 1/2 teaspoon, then add to the bowl of lime zest and juice. Add 3/4 cup sweet chili sauce to the bowl and whisk to combine.

Step 4

Transfer the chicken skin-side up to a plate. Pour off all but 1 tablespoon of the fat from the pan. Return the chicken to the skillet skin-side up. Pour the glaze evenly over the top. Transfer the skillet to the oven and roast, spooning some of the glaze in the skillet back over the chicken halfway through, until the internal temperature of the thickest part of the chicken not touching the bone registers at least 165°F on an instant-read thermometer, 10 to 12 minutes total.

Step 5

If you’d like a bit more color and crunch, turn the oven to broil and broil until the glaze bubbles and starts to brown in spots, 1 to 3 minutes. Serve with the reserved lime wedges.