Thai Chicken Thigh Bake
Description
Chicken thighs bake to sweet, spicy, juicy perfection in a Thai-inspired marinade that melds sriracha, soy sauce, peanut butter, and hoisin.
Ingredients
•
1/2 cup soy sauce
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1/3 cup brown sugar
•
1/4 cup peanut butter
•
3 tablespoons hoisin sauce
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2 tablespoons minced fresh ginger root
•
2 tablespoons minced fresh garlic
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2 tablespoons chile-garlic paste
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1 tablespoon cornstarch
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10 boneless, skinless chicken thighs, cut into bite-sized cubes
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1/4 cup chopped fresh cilantro, or to taste
Directions
1
Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container; mix well. Stir in cornstarch until incorporated. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
2
Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of aluminum foil large enough to envelop chicken.
3
Spread chicken evenly over the bottom layer of foil. Top with marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
4
Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Unwrap and sprinkle chicken with cilantro.