Don’t know quite how it came into my consciousness but I was craving Thai peanut chicken last week and finally got the chance to make some Saturday when I took dinner to a girlfriend’s house for a movie night. Girls Night In while Husband was working.
Wish I’d thought to take a picture but you’ll just have to imagine it.
This dish is usually made with bits of boneless chicken breast, often skewered and grilled, then just dipped into the sauce. But I wanted to use chicken thighs: They’re cheaper, more moist and flavorful.
This was an easy dish to transport: I made both the marinade and the sauce Saturday morning and packed them into airtight containers. The chicken went into the marinade while we were chatting and having pupu. The chicken and sauce were baked together for the final dish.
I cobbled together the recipe from a number of ideas I found online. We all loved it and Husband, presented with leftovers on Sunday, made the Good Noise.
Thai Peanut Chicken Thighs
1/4 cup peanut oil
1/4 cup shoyu
4 tablespoons lemon juice (I used Meyer lemon because I had some)
4 cloves garlic
1 (2-inch) piece peeled ginger, grated
1/2 teaspoon ground coriander
2-3 pounds bone-in chicken thighs
Combine marinade ingredients. Score chicken deeply and place in marinade for 30 minutes.
1/2 cup natural-style, chunky peanut butter
1/2 cup coconut milk
2 tablespoons Meyer lemon juice
1/2 teaspoon sambal oelek or other chili paste
2 tablespoons brown sugar
1/2 teaspoon fish sauce
1/4 teaspoon salt
1/2 bunch chives and/or green onions, finely chopped
Taste and correct seasonings as desired. Drain marinade from chicken. Arrange chicken in baking dish. Pour sauce over. Bake at 350 degrees for 30 minutes.
Serve hot with rice and sauteed spinach.
(You can briefly saute the chicken thighs for crisper skin and more attractive color, but it’s not necessary.)