This easy one skillet meal is the perfect dish to whip up on a weeknight when you’re craving takeout. Tender chicken thighs, fresh veggies, and the best sauce. Remind me to thank my boyfriend again for coming up with this one.
Before I ever even thought of starting a blog, my boyfriend had one. He loves to cook so he started sharing recipes while he was in law school. The funny thing is, that I actually came up with the name for his blog (Legal Eats) and I even used to volunteer to write posts for him! I was fascinated by the idea of starting a blog but way too terrified to put myself out there like that. Cleary, that fear didn’t last too long…haha.
Chavez doesn’t run his blog anymore, but he’s always getting creative in the kitchen and coming up with new recipes that taste AH-MAZING. The man makes the best guacamole, his mac & cheese is ridiculous, and he’s perfected mashed potatoes. I’m so blessed, y’all. A lot of his recipes definitely fall more in the “comfort food” category than “healthy” but that’s ok. We balance each other out, even in the kitchen, and I love it.
Chavez is great about recreating recipes that are based on dishes at his favorite restaurants. A few months ago, he sent me a picture of these chicken thighs inspired by a “Crispy Kaprow Duck” dish at a local Thai restaurant in DC, Siam. If you’re ever in DC and want good Thai food this place is delicious. (Right off the Cleveland Park Metro stop!)
Anyway, the next time Chavez came for a visit, he made these chicken thighs for me and y’all…they are delicious. They’re sweet, a little spicy, saucy, and made in one pan – which is my favorite kind of weeknight dinner!
This recipe is a great alternative to traditional takeout. It uses all real food ingredients and brown sugar for sweetness. This is also a pretty budget friendly recipe! It uses boneless, skinless chicken thighs instead of breasts, which are more tender than breasts and, usually, a lot cheaper.
They’re a great option if you’re trying to stick to a budget. I love serving this dish over basmati rice, to soak up all the delicious sauce, and pairing it with roasted green beans or broccoli. I hope you love this recipe as much as I do. It’s definitely become a weeknight regular around here!
And lastly, thank you so much for all of the kind words on the new site design! I absolutely love the way it turned out and I’m so glad y’all are loving it too!
1 tbsp coconut or avocado oil
1 1/2 pounds boneless skinless chicken thighs
1/2 a sliced yellow bell pepper
1/2 a sliced red bell pepper
1/2 a sliced onion
cilantro + sesame seeds for garnish
1/2 tbsp salt
1 tsp garlic powder
1/4 tsp black pepper
1 tsp cinnamon
1 tsp onion powder
3/4 cup brown sugar
4 pieces of fresh sliced ginger
1/2 tsp of red pepper flakes
1 jalapeño thinly sliced (use less if you like a little less heat)
10 garlic cloves
1 tbsp chopped cilantro
2 tsp rice vinegar
1/2 tsp sesame oil
1 tbsp sriracha
1/4c of coconut aminos
juice of 1 lime
Combine all of the marinade ingredients in a large mixing bowl or gallon size ziplock bag. Add the chicken and let it marinade for as little as 30 minutes or up to overnight.
When your chicken is done marinading, heat a tsp of oil in a skillet over medium-high heat.
Remove the chicken thighs from the marinade and sear on both sides until caramelized and brown. When the chicken is browned, remove from the pan.
Lower the heat, and pour the remaining marinade in the skillet. Bring the marinade to a boil and then reduce it to a simmer until the sauce has thickened slightly.
Add the sliced peppers, onions, and chicken thighs to the skillet and let simmer until the chicken is cooked through and the sauce has thickened and coats the back of spoon.
Garnish with cilantro and sesame seeds. Serve over white rice and enjoy!
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