Sheet-Pan Spicy Thai Basil Chicken with Crisp Edges

Ingredients

• 450 g chicken thighs (boneless, skinless)
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp neutral oil
• 2 tbsp chili-garlic sauce (or sriracha + minced garlic)
• 2 cloves garlic (minced)
• 1.5 tbsp soy sauce (low-sodium if desired)
• 1 tsp brown sugar (or honey)
• 1 tbsp lime juice
• 20 g Thai basil (or regular basil)
• 0.25 tsp red pepper flakes(optional)

Instructions

1. 1

   Heat oven to 425°F (220°C). Line a sheet pan with foil or parchment and lightly oil it.

2. 2

   Pat chicken dry and cut into bite-size pieces. Toss with salt, black pepper, and 1/2 tbsp of the neutral oil. Spread on the sheet pan in a single layer.

3. 3

   Roast for 10 minutes, then pull the pan out and toss the chicken to help it brown evenly.

4. 4

   Stir chili-garlic sauce, minced garlic, soy sauce, brown sugar, and lime juice. Pour over the chicken and toss well.

5. 5

   Roast 12 minutes more, until chicken is cooked through and edges look crisp. Toss once more halfway through the final roast if needed.

6. 6

   Remove from oven and immediately toss with Thai basil (and red pepper flakes if using). Serve hot.