Thai Chicken Thigh Bake

Chicken thighs bake to sweet, spicy, juicy perfection in a Thai-inspired marinade that melds sriracha, soy sauce, peanut butter, and hoisin.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 223 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons minced fresh ginger root
• 3 tablespoons hoisin sauce
• 2 tablespoons minced fresh garlic
• 2 tablespoons chile-garlic paste
• 10 boneless, skinless chicken thighs, cut into bite-sized cubes
• 0.25 cup peanut butter
• 0.5 cup soy sauce
• 0.33333334326744 cup brown sugar
• 0.25 cup chopped fresh cilantro, or to taste

Recipe Instructions

Step 1

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container; mix well. Stir in cornstarch until incorporated. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of aluminum foil large enough to envelop chicken.

Step 3

Spread chicken evenly over the bottom layer of foil. Top with marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.

Step 4

Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Unwrap and sprinkle chicken with cilantro.