4 bone-in, skin on chicken thighs, about 2 to 2½ lbs.
1 Tbsp. coconut oil
salt and pepper, to taste
cilantro for garnish, chopped
peanuts for garnish, chopped
Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
Preheat oven to 400ºF.
Season chicken liberally with salt and pepper.
Place an ovenproof heavy bottomed skillet on the stovetop over medium-high heat.
Add the coconut oil to the skillet.
Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
Flip the thighs, cook for another 2 minutes.
Pour the sauce into the skillet coating, both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.