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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.