Prep 35 mins
Cook 40 mins
A crunchy baked chicken with Thai satay inspired flavors. From June 2007 Southern Living. Serve with rice pilaf and broccoli.
- 4 chicken legs (about 1 1/2 lb.)
- 4 chicken thighs (about 1 lb.)
- 1⁄2 cup creamy peanut butter
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1⁄2 cup honey-roasted peanuts
- 1⁄2 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
- Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
- Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
- Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
- Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
The marinade was just superb ! The chicken had great flavor. Made this as is but used 8 chicken legs, and I made a small slit in each of them, so the marinade can seep into the chicken, which turned out real well. Kids really enjoyed this too. Made for a great dinner with some potato skins. Tagged in I Recommend.
Excellent flavor combination in the marinade. I also added minced garlic to the mixture. Loved the peanut mixture. I used additional garlic powder instead of the minced which worked well for me. I doubled the breading mixture and had just a little left over after breading 2 large chicken breast that I cut in half and split length-wise to make them thinner. Thanks so much Susie for sharing. Made for New Kids on the Block tag game.
Delicious. I, too, had a malfunction of plans when I made this. It got left in the marinade for a full 24 hours! I was making it for my daughter, and she only likes chicken breasts, so I used 2 large ones and pounded them slightly so they were of uniform thickness. Then plans changed, so they got left in the fridge until the next night. Then coated them and baked them on a rack at 400° for 20 minutes. They were moist and very, very tasty! The lemon zest added a spark of brightness to the overall yumminess. I didn't put the garlic in the coating because I thought it would make it too wet, so I added it to the marinade, and put a pinch of garlic powder into the coating. When I make this again I might put a little milk into the marinade, just to make it easier to coat the chicken, but that is certainly not a deal-breaker for this recipe to be a keeper! This will go into my regular rotation. Thanks Susie! ZWT9