SPICY HONEY-PEANUT BAKED CHICKEN THIGHS
Marinated in PB2® and hot honey, these chicken thighs will result in a sweet and spicy dish. Great served over rice, noodles, or even potatoes.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h45m
Yield 2
Number Of Ingredients 8
Steps:
- Season chicken thighs on both sides with salt and pepper.
- Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Transfer chicken thighs to an oven-proof dish.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.2 calories, Carbohydrate 15.8 g, Cholesterol 141.8 mg, Fat 25.1 g, Fiber 1.6 g, Protein 44.5 g, SaturatedFat 6.6 g, Sodium 750.6 mg, Sugar 6.2 g
PEANUT BUTTER BAKED CHICKEN THIGHS?
it was based on bbq pit boys videos,on peanut butter chicken,i created this delicous recipe,oven baked style,i use lime juice instead of lemon.
Provided by raymond spencer
Categories Chicken
Time 2h30m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl,combine peanut butter,soy sauce,garlic powder,red pepper flakes,brown sugar,cider vinegar,lime juice,honey and black pepper.
- 2. Whisk together until blended and smooth.
- 3. Place 6 bone-in chicken thighs in a large ziplock bag and other 6 chicken thighs in another ziplock bag.
- 4. Spoon the peanut butter mixture onto two bags of chicken,squeeze all the air out of the bag and seal.Shake a few times to coat chicken;refrigerate for 2 hours.
- 5. Preheat oven to 350 degrees F.Line a baking sheet with aluminum foil and spray with cooking spray.
- 6. Use a tongs,to grab the chicken thighs,out of the ziplock bags,and place them on a prepared baking sheet.
- 7. Brush the chicken with the mixture out of the bag
- 8. Bake in the preheated oven for 30 minutes,until no longer pink and juices run clear.
ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE
Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
- Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
- In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams
PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
- Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
- Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.
PEANUT-BAKED CHICKEN
A crunchy baked chicken with Thai satay inspired flavors. From June 2007 Southern Living. Serve with rice pilaf and broccoli.
Provided by Susie D
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
- Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
- Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
- Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
- Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 601.9, Fat 40.7, SaturatedFat 9.9, Cholesterol 145.1, Sodium 1061.8, Carbohydrate 19.3, Fiber 3, Sugar 9, Protein 41.7
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
THAI CHICKEN THIGH BAKE
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Provided by Jacqueline
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g
More about "peanut butter baked chicken thighs recipes"
EASY SPICY THAI PEANUT BUTTER CHICKEN THIGHS - SCRUMMY …
From scrummylane.com
4.8/5 (24)Calories 503 per servingCategory Main Dish
- Slowly blend the soy sauce into the peanut butter in a jug or medium bowl, then blend in the coconut milk & stock/corn flour. Stir in the garlic, ginger, honey, rice vinegar & chilis.
- Arrange the chicken thighs in a large baking dish (I use 9 x 12 inch), then pour the sauce all over them.
- Cover with aluminium foil and bake for about 35 minutes or until the chicken is cooked through and the sauce bubbling and thickened a little. 10 minutes before the end of cooking time, remove the foil, spoon the sauce all over the chicken again and then return to the oven uncovered - you might need to cook longer depending on the size of your chicken thighs (see notes).
PEANUT BUTTER CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (63)Calories 580 per servingCategory Dinner
- Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the coco aminos or soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.
- Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
- Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.
10 BEST PEANUT BUTTER CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
ONE-PAN HONEY GARLIC CHICKEN THIGHS AND SQUASH
From withpeanutbutterontop.com
BAKED THAI PEANUT CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY CHICKEN THIGHS IN PEANUT SAUCE WITH GREEN BEANS
From noshingwiththenolands.com
EASY PEANUT SAUCE BAKED CHICKEN - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
Ratings 22Servings 6Cuisine Canadian, Indonesian, South East AsianCategory Dinner, Main, Main Course
PEANUT NOODLES WITH CHICKEN RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 4Difficulty Easy
BAKED PEANUT BUTTER CHICKEN RECIPE - YOGITRITION
From yogitrition.com
ROY'S PRIZE-WINNING PEANUT BRITTLE - RECIPE - COOKS.COM
From cooks.com
PEANUT BUTTER CHICKEN RECIPE | TAKEOUT STYLE IN 10 MINUTES
From thebigmansworld.com
CHOCOLATE PEANUT BUTTER PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SATAY SAUCE RECIPE FROM THE GREAT AUSTRALIAN BAKE OFF'S NATALIE …
From lifehacker.com.au
PEANUT CHICKEN THIGHS WITH CARAMELISED NUTS RECIPE - BBC FOOD
From bbc.co.uk
PEANUT BUTTER CHICKEN RECIPE - KEY TO MY LIME
From keytomylime.com
CORN FLAKE PEANUT BUTTER COOKIES - RECIPE - COOKS.COM
From cooks.com
THAI PEANUT CHICKEN THIGHS - PEANUT BUTTER FINGERS
From pbfingers.com
PEANUT BUTTER CHICKEN - 20 MINUTES! (MAKE AHEAD, HOW TO FREEZE, …
From carlsbadcravings.com
BAKED PAPRIKA & ZA'ATAR CHICKEN THIGHS - A SAUCY KITCHEN
From asaucykitchen.com
JAMIE OLIVER’S 5-INGREDIENT PEANUT CHICKEN RECIPE – SHEKNOWS
From sheknows.com
PEANUT BUTTER CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
FAJITA BAKED CHICKEN BREAST - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ONE PAN LEMON PEPPER YOGURT CHICKEN AND RICE. - HALF BAKED …
From halfbakedharvest.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
14 BEST BONELESS CHICKEN THIGH RECIPES | SKINNYTASTE
From skinnytaste.com
OUR 15 BEST BANANA BREAD RECIPES TO BAKE AND SHARE
From simplyrecipes.com
EASY CHICKEN THIGHS IN PEANUT SAUCE WITH GREEN BEANS
From nourish-and-fete.com
DIABETIC-FRIENDLY PEANUT BUTTER COOKIES RECIPE
From recipes.net
You'll also love