Thai Roasted Chicken Thighs Recipes

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THAI CHICKEN THIGH BAKE



Thai Chicken Thigh Bake image

Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!

Provided by Jacqueline

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 10

Number Of Ingredients 10

½ cup soy sauce
⅓ cup brown sugar
¼ cup peanut butter
3 tablespoons hoisin sauce
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
2 tablespoons chile-garlic paste
1 tablespoon cornstarch
10 boneless, skinless chicken thighs, cut into bite-sized cubes
¼ cup chopped fresh cilantro, or to taste

Steps:

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

Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g

THAI CHICKEN THIGHS



Thai Chicken Thighs image

These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 12

8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 cup salsa
1/4 cup creamy peanut butter
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon chopped seeded jalapeno pepper
2 teaspoons Thai chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 green onions, sliced
2 tablespoons sesame seeds, toasted
Hot cooked basmati rice, optional

Steps:

  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Nutrition Facts : Calories 261 calories, Fat 15g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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