2tablespoonsthinly sliced fresh basil(add to dish after baking)
steamed rice
Thai Cooking Sauce:
1/4cupfresh lime juice
1/4cupfish sauce
1/4cupbrown sugar
1/4cupThai sweet chilli sauce(Mae Ploy)
1tablespoonsoy sauce
1tablespoonfinely chopped garlic
1tablespoongrated ginger root
4fresh Thai hot red peppers
Instructions
Preheat oven to 400F.
Heat oil in a skillet and brown chicken thighs, skin side down.
Place chicken thighs skin side up in an oblong baking dish. Insert the probe thermometer into the thickest part of the thigh near the bone. Set probe alarm to go off at 165F.
Add onion to pan and cook until it softens and browns slightly. Remove onion from oil with a slotted spoon or spider and drain.
Add onion to the baking dish along with the tomatoes, scattering in and around chicken thighs.
Cut slits into the peppers but otherwise leave them whole and add to the pan.
Whisk together the cooking sauce and pour over the chicken.
Bake chicken (uncovered) until it probes to 165F (about 30 minutes). The wire should be able to come out of the oven door with it closed.
Sprinkle the chicken with sliced basil after it comes out of the oven.
Be careful of the hot peppers (don't let kids get those)(adults might enjoy them).
Serve chicken with rice and as much of the sauce as you like.