Ingredients

• 2 pounds chicken thighs, bone-in, skin on
• 1 cup Mae Ploy Thai Sweet Chili Sauce
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 bunch cilantro, finely chopped

Directions

1. Preheat oven to 425F.
2. Place chicken thighs in a large Ziploc bag.
3. In a medium bowl, whisk together That sweet chili, fish sauce, lime juice, and cilantro. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes or up to 4 hours.
4. Line a rimmed baking sheet with foil. Remove chicken from bag, allowing marinade to drip off, and set pan skin-side up, making sure to leave space between thighs. Discard marinade. Bake for 35 minutes or until chicken reaches and internal temperature of 160F. Chef Tip: If chicken skin is not brown and crisp by the time the thighs are cooked through, set broiler to high and broil until browned and crisp, about 1 minute, being careful not to burn the skin.
5. Transfer chicken to a plate and let rest for 5 minutes. Garnish with line slices and cilantro and enjoy.