Thai Thighs

READY IN: 1hr
Bergy
Recipe by Bergy

Exotic touch to economical dish. Nice combo of flavors

Top Review by Julesong

We made Thai Thighs for dinner tonight... yum! I used thigh meat, instead of peanut butter I used soy butter (I have a slight peanut allergy, and soy butter tastes pretty much the same), and instead of hot sauce used Thai chili sauce. The mixture was a bit too thick to spread on the thighs evenly so I added about 3 Tbsp of sherry. The resulting sauce that cooked up with the thighs smelled heavenly and tasted wonderful! My husband, who doesn't like overly-peanutty flavors, liked it quite a lot - he thinks that perhaps the soy butter might have made a difference. In any case, this is a keeper. :)

Ingredients Nutrition

Directions

  1. In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.
  2. Arrange chicken legs in an oven proof dish.
  3. Spoon sauce over the chicken.
  4. Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.
  5. Sprinkle with the chopped coriander.
  6. Serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a