My Kitchen Thai Chicken Thigh Bake By By Jacqueline | www.allrecipes.com \ image courtesy: ruchischiken.com
Ingredients ½ cup soy sauce ⅓ cup brown sugar ¼ cup peanut butter 3 tablespoons hoisin sauce 2 tablespoons minced fresh ginger root 2 tablespoons minced fresh garlic 2 tablespoons chile-garlic paste 1 tablespoon cornstarch 10 boneless, skinless chicken thighs, cut into bite-sized cubes ¼ cup chopped fresh cilantro, or to taste (Optional) Directions
Step 2 Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken. Step 3 Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken. Step 4 Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Step 1 Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
TT 148 | April 12th - April 18th | 2022
