Recipe: Chili Beak Roasted Chicken Thighs with Jasmine Rice

On a balmy summer evening in a quaint kitchen tucked away in a sun-kissed garden, lived a culinary enthusiast named Emma. With a passion for exploring flavors, Emma found herself enchanted by the vibrant heat of Chili Beak spicy roasted chili oil.

One serene evening, as the sun dipped low and cast a golden hue over her kitchen, Emma set out to create a dish that would capture the essence of summer: Chili Beak Roasted Chicken Thighs. Tender chicken thighs were generously seasoned with salt and pepper, then bathed in the aromatic Chili Beak oil, which imbued each piece with a tantalizing kick.

As the chicken thighs sizzled in the pan, filling the air with an irresistible aroma, Emma couldn't resist stealing a taste. The skin turned crispy and golden, revealing succulent meat that promised to melt in the mouth. She knew this dish would be a summer sensation.

Plating the chicken thighs atop a bed of fluffy jasmine rice, Emma sprinkled them with crunchy crushed peanuts and vibrant scallions. Just as she finished, her friends arrived for an evening of laughter and shared stories.

Around the table, Emma's friends savored the harmony of flavors—the spicy warmth of Chili Beak oil blending perfectly with the juicy chicken, the nutty crunch of peanuts contrasting with the fresh scallions. Each bite was a celebration of summer's bounty.

Amidst the laughter and camaraderie, Emma's Chili Beak Roasted Chicken Thighs became more than just a meal—they became a symbol of friendship, creativity, and the simple joys of delicious food shared under a summer sky. A recipe destined to be cherished and recreated, keeping alive the spirit of memorable summer evenings filled with flavor and friendship.

- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 2 tablespoons Chili Beak spicy roasted chili oil
- 1/4 cup crushed peanuts
- 2 scallions, thinly sliced
- Cooked jasmine rice, for serving


1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper on both sides.

3. Roast the Chicken Thighs: Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of Chili Beak spicy roasted chili oil to the skillet. Place the chicken thighs in the skillet, skin side down. Cook for about 5-6 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and cook for another 2-3 minutes.

4. Finish Roasting: Transfer the skillet to the preheated oven. Roast the chicken thighs for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) and the juices run clear.

5. Prepare the Rice: While the chicken thighs are roasting, cook jasmine rice according to package instructions.

6. Serve: Remove the chicken thighs from the oven and let them rest for a few minutes. Serve the chicken thighs over a bed of jasmine rice. Drizzle the remaining 1 tablespoon of Chili Beak spicy roasted chili oil over the chicken thighs. Sprinkle with crushed peanuts and sliced scallions.