Thai Thighs
You can adjust the heat level of this recipe by altering the amount of salsa and/or the chili sauce/sambal to taste. Prep time includes marinating time.
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INGREDIENTS
Nutrition- 8
- 1
- 1teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste
- 3 -4fluid ounces thai peanut sauce
- 2 -3tablespoons fresh squoze lime juice
- 1 1⁄2
- 6 -10
- 2
- 1⁄4
-
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DIRECTIONS
- Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
- Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
- Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
- Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
- Dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
- Carefully remove chicken to a pre-warmed serving dish.
- Taste sauce again and adjust seasonings to taste.
- Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
- Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.
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