Name: Thai Chicken Thigh Bake
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Soy sauce - ½ cup; Brown sugar - ⅓ cup; Peanut butter - ¼ cup; Hoisin sauce - 3 tablespoons; Minced fresh ginger root - 2 tablespoons; Minced fresh garlic - 2 tablespoons; Chile-garlic paste - 2 tablespoons; Cornstarch - 1 tablespoon; Boneless, skinless chicken thighs, cut into bite-sized cubes - 10; Chopped fresh cilantro, or to taste (Optional) - ¼ cup

Ingredients for - Thai Chicken Thigh Bake

1. Soy sauce ½ cup

2. Brown sugar ⅓ cup

3. Peanut butter ¼ cup

4. Hoisin sauce 3 tablespoons

5. Minced fresh ginger root 2 tablespoons

6. Minced fresh garlic 2 tablespoons

7. Chile-garlic paste 2 tablespoons

8. Cornstarch 1 tablespoon

9. Boneless, skinless chicken thighs, cut into bite-sized cubes 10

10. Chopped fresh cilantro, or to taste (Optional) ¼ cup

How to cook deliciously - Thai Chicken Thigh Bake

1 . Stage

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.

3 . Stage

Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.

4 . Stage

Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.