Savory, delicious skinless chicken thighs baked in a quick homemade Thai peanut sauce that’s ready in just 35 minutes then topped with crushed peanuts.
On the off chance that you are longing for something scrumptious however don’t have any desire to go through the cash to go out to supper, take a stab at making Baked Thai Peanut Chicken. It’s snappy, it’s heavenly, and it’s so natural. Nut sauce is thick and appetizing, and it draws out the common kind of the chicken consummately.
Additionally the formula just requires a speedy second to plan so you can go on with your weeknight schedule without agonizing over supper. In the event that this is your first time making Thai nut sauce, you’ll have the option to fool everybody into believing you’re a professional.
In the event that you enjoyed this formula and need some more like it, attempt our Thai Green Curry or Thai Peanut Chicken Wraps. For those occasions when you need to whip out the stewing pot, look at our Slow Cooker Thai Peanut Chicken.
Peanut sauce is popular in a ton of Asian dishes, and is the most well known in Thai food. But where does it come from? South America is probably not the answer you were thinking, was it?
Peanuts are native to South America, and when merchants and missionaries from Portugal and Spain began to travel to Asia, specifically Indonesia, they brought peanuts with them. The legumes thrived in the Indonesian climate and were quickly developed into a tasty sauce called bumbu kacang.
Ingredients
- 5 chicken thighs , boneless skinless
- 1/2 can coconut milk , 7 ounces
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce , low-sodium
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- cilantro , for garnish.
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 375 degrees F.
- In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
- Place the chicken, smooth side down into your baking dish.
- Pour the sauce over it.
- Cook 30 – 35 minutes or until the chicken is cooked through (to 165 degrees F).
