Description
This simple savory recipe for Thai Peanut Chicken Thighs is a flavorful way to satisfy cravings for Thai food without ordering takeout. It is a recipe that tastes fantastic as leftovers and works well in salads and wraps, too!
Ingredients
Scale
- 1 14-ounce can light coconut milk
- 1 tablespoon natural peanut butter (the runnier the better)
- 1/4 cup coconut aminos (or soy sauce)
- 1/4 cup rice vinegar
- 1 tablespoons sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 2 pounds boneless skinless chicken thighs (approximately 8 thighs)
Instructions
- Combine everything but the chicken in a large zip-top storage bag. Seal bag and squeeze ingredients a few times to mix everything together. Add the chicken to the bag, turning the thighs over a few times to coat them in the marinade.
- Place the marinating chicken into the refrigerator for at least two hours (or until you’re ready to cook)! Feel free to flip the bag over a few times as the chicken continues to marinate.
- Heat oven to 425-degrees and remove chicken from marinade, placing it into a baking dish in a single layer. Pour marinade over chicken and bake for approximately 35 minutes or until chicken reaches an internal temperature of at least 165°F.
- Allow chicken to briefly rest for a couple of minutes before digging in!
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