Spicy Honey Peanut Baked Chicken Thighs Recipes

SPICY HONEY-PEANUT BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs on both sides with salt and pepper.
• Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Transfer chicken thighs to an oven-proof dish.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

GRILLED CHICKEN THIGHS WITH SPICY PEANUT LIME SAUCE

Steps:

• Preheat a grill to 400 degrees F or a large grill pan over medium heat. Clean and oil the grill grates or grill pan.
• Place the thighs on a rimmed baking sheet and drizzle with 1 to 2 tablespoons of oil until fully coated; liberally season both sides with salt and pepper. Grill the chicken skin-side down, covered, until golden brown and crispy, about 15 minutes (or up to 20 minutes, if using a grill pan). Check on the thighs occasionally to make sure they aren't burning. Flip the chicken and grill, covered, until crispy and cooked through, about 15 minutes longer.
• Meanwhile, make the sauce: Combine the lime zest and juice with the peanut butter, chile paste, honey, tamari and 1/2 teaspoon salt in a small bowl. Whisk together and taste for seasoning. Transfer to a small serving bowl.
• When the chicken is ready, remove it to a platter or a large shallow bowl. Drizzle with some of the sauce then sprinkle with the scallions, cilantro and peanuts. Serve immediately with the remaining sauce on the side.

SWEET AND SPICY PEANUT CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.

SPICY HONEY-BRUSHED CHICKEN THIGHS

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a large bowl.
• Add chicken; toss to coat.
• Place chicken on a broiler pan coated with cooking spray.
• Broil chicken 5 minutes on each side.
• Combine honey and vinegar in a small bowl.
• Remove chicken from oven; brush 1/4 cup honey mixture on chicken.
• Broil 1 minute.
• Remove chicken from oven and turn over.
• Brush chicken with remaining honey mixture.
• Broil 1 additional minute or until chicken is done.

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.