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February 17, 2011 / myspork

Sweet Chili Cilantro Lime Chicken

I was astounded at how easy it was to make chicken this time. I used a ceramic baking dish with a glass lid and went to town. The chicken was light, tender, and would have gone with a whole range of flavors. I didn’t measure the ingredients as I made it, so the measurements are estimations. Do what feels right for you.

6 chicken thighs, skin and extra fat removed.

1 C Mae Plo Thai Sweet Chili Sauce

2/3 C lime juice

3 Tbsp soy sauce or tamari

1/4 C minced garlic

1 C chopped cilantro

  • Preheat oven to 400 degrees.
  • Remove fat and skin from chicken.
  • Pour chili sauce, lime juice, soy sauce / tamari over the top.
  • Give each chicken thigh a proper layer of minced garlic on top
  • Bake, covered for about 15 minutes.
  • Uncover, and bake until the garlic starts browning (about 5-10 minutes).
  • Add cilantro over the top, cover, and bake 5-10 more minutes, or until done (cut near the bone, and the meat shouldn’t have any pink rawness to it, and the juices should run clear).
  • Enjoy!
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