Thai-Style Chicken

This sweet and savory chicken dish with just a kick of spice will be a hit at dinner! Chicken legs are recommended but any cut will work – just adjust cooking time to be sure internal temperature reaches 165°F. Complete the meal with a side of white rice (jasmine or basmati) splashed with rice wine vinegar and topped with green onions and a dash of salt.

Thai Chicken

Recipe and photograph by Kimme Hargrove

Serves 4

2-3 pounds chicken legs
3 garlic cloves, minced
Juice of 1 small lime
2 Tablespoons soy sauce
1 Tablespoon Sriracha (or any hot sauce)
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon ginger paste (or ¼ teaspoon ginger powder)
1 cup fresh cilantro, chopped and divided
2 Tablespoons olive oil
½ cup peanut butter (crunchy recommended)
¼ cup warm water
Peanuts, crushed for garnish

In a large Ziploc bag, combine garlic, lime juice, soy sauce, Sriracha, honey, sesame oil, ginger and half of the cilantro. Seal bag, and shake it back and forth a few times to combine.

In a small bowl, stir together olive oil, peanut butter and warm water until fully combined. Add to Ziploc bag mixture.

Place chicken in bag ,and seal tight. Massage bag so all chicken pieces are fully coated with the marinade. Refrigerate for at least one hour or up to overnight.

Heat oven to 400°F.

Place marinated chicken in a large baking pan, careful not to crowd the chicken pieces. Pour extra marinade over the top. Using a brush, baste marinade on top of chicken.

Cook for 30 minutes, then baste again. Cook for 20-30 more minutes until internal temperature is at least 165°F. Baste once more, and remove chicken from oven.

Let chicken cool for 5 minutes, then top with remaining cilantro and crushed peanuts for garnish.

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