Rcs Baked Peanut Chicken Recipes

BAKED PEANUT CHICKEN

Steps:

• Combine coconut milk and sauce mix in a small saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Arrange chicken in a greased 11x7-in. baking dish. Pour sauce over top. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Prepare rice according to package directions. Serve with chicken and sprinkle with onions and peanuts if desired.

PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER

Steps:

• Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
• Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
• Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.

RC'S BAKED PEANUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
• Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
• Bake 45 minutes in the preheated oven, or until chicken juices run clear.

RC'S BAKED PEANUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
• Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
• Bake 45 minutes in the preheated oven, or until chicken juices run clear.

PEANUT-BAKED CHICKEN

Steps:

• 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.

RC'S BAKED PEANUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
• Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
• Bake 45 minutes in the preheated oven, or until chicken juices run clear.