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
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. 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 foil large enough to envelop the chicken.
Step 3
Spread chicken evenly over the bottom layer of foil. Top with the 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. Unwrap and sprinkle with cilantro.
Ingredients
¼ cup peanut butter
1 tablespoon cornstarch
⅓ cup brown sugar
2 tablespoons minced fresh ginger root
½ cup soy sauce
3 tablespoons hoisin sauce
2 tablespoons minced fresh garlic
¼ cup chopped fresh cilantro, or to taste (Optional)
2 tablespoons chile-garlic paste
10 boneless, skinless chicken thighs, cut into bite-sized cubes
