GRILLED CHICKEN THIGHS WITH SPICY PEANUT LIME SAUCE
Steps:
- Preheat a grill to 400 degrees F or a large grill pan over medium heat. Clean and oil the grill grates or grill pan.
- Place the thighs on a rimmed baking sheet and drizzle with 1 to 2 tablespoons of oil until fully coated; liberally season both sides with salt and pepper. Grill the chicken skin-side down, covered, until golden brown and crispy, about 15 minutes (or up to 20 minutes, if using a grill pan). Check on the thighs occasionally to make sure they aren't burning. Flip the chicken and grill, covered, until crispy and cooked through, about 15 minutes longer.
- Meanwhile, make the sauce: Combine the lime zest and juice with the peanut butter, chile paste, honey, tamari and 1/2 teaspoon salt in a small bowl. Whisk together and taste for seasoning. Transfer to a small serving bowl.
- When the chicken is ready, remove it to a platter or a large shallow bowl. Drizzle with some of the sauce then sprinkle with the scallions, cilantro and peanuts. Serve immediately with the remaining sauce on the side.
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.
SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
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