My Kitchen

Thai Chicken Thigh Bake

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 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.

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.