Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. 8 bone-in, skin-on chicken thighs. 2 tablespoons unsalted butter 8 bone-in, skin-on chicken thighs 1/4 cup peanuts, chopped 2 tablespoons chopped fresh cilantro leaves For the sauce 1/2 cup sweet chili sauce 2 tablespoons reduced sodium soy sauce 2 cloves garlic, minced 1 tablespoon fish sauce 1 tablespoon freshly grated ginger Juice of 1 lime 1 teaspoon Sriracha, or more, to taste
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