This Thai chicken is absolutely delicious and can be tailored to your spice level. Serves 4.

INGREDIENTS:

Chicken: 
2 Tbsp unsalted butter (sub ghee or vegan butter)
4 boneless, skin-on, split chicken breasts
JF Universal or JF Spicy Salt, to taste

Sauce:
½ cup sweet chili sauce
2 Tbsp reduced sodium soy sauce (sub coconut aminos)
2 cloves of garlic, minced
1 Tbsp ginger, grated
1 lime, juiced
Sriracha, to taste

TOPPINGS:

¼ cup peanuts, chopped
2 Tbsp cilantro, chopped 

PROCESS:

Preheat the oven to 400º. To make the sauce, whisk together chili sauce, soy sauce, garlic, ginger, lime juice and Sriracha in a small bowl and set to the side.

Melt the butter in a large oven-proof skillet over medium high heat. Season chicken with JF Salt, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into the oven and roast until completely cooked through, reaching an internal temperature of 165º, about 20 minutes. Broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately and garnish with peanuts and cilantro, if desired.

Recipe adapted from Damn Delicious.