Ingredients
Chicken
- 6 bone-in skin-on chicken thighs
Peanut Sauce
- 3/4 cup coconut cream
- 2 tablespoons peanut butter
- 2 tablespoons tamari
- 2 teaspoons fresh minced ginger
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 4 red chillies, sliced
Garnish
- Chopped peanuts
- Fresh cilantro, chopped
- Green onions, sliced
Instructions
- Prepare the peanut sauce: Heat a medium saucepan over low heat. Add the coconut cream, peanut butter, tamari, fresh minced ginger, minced garlic, lime juice, and red chillies. Stir continuously until the peanut butter has melted fully into the sauce and the mixture is smooth and well combined.
- Preheat the oven: Set your oven to 350°F (175°C) allowing it to reach the proper temperature while you prepare the chicken.
- Prepare the chicken thighs: Pat the chicken thighs dry thoroughly with paper towels to ensure the skin crisps during baking. Place the thighs evenly in a baking dish, skin side up.
- Combine and bake: Pour the warmed peanut sauce evenly over the chicken thighs, ensuring they are well coated. Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked through and the skin is golden and slightly crispy.
- Garnish and serve: Once baked, remove the chicken from the oven and let it rest a few minutes. Garnish with chopped peanuts, fresh cilantro, and sliced green onions before serving for added texture and flavor.
Notes
- Bone-in skin-on thighs are recommended for juiciness and flavor; boneless can be used but adjust cooking time accordingly.
- Adjust the amount of red chillies based on your preferred spice level.
- Use tamari for a gluten-free soy sauce alternative; regular soy sauce can be substituted if preferred.
- Garnishes add texture and freshness but can be omitted if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Gluten Free
