- 1 clove garlic
- 1 inch fresh ginger
- ½ fresh lime (1.5-2 Tbsp juice)
- ½ Tbsp chili garlic sauce (or Sriracha)
- 1½ Tbsp soy sauce
- 1 Tbsp honey (or brown sugar)
- 1 tsp toasted sesame oil
- 2 Tbsp vegetable oil
- ½ cup natural peanut butter
- 3 Tbsp hot water
- ½ bunch fresh cilantro
- 3 lbs. chicken pieces
- Mince the garlic. Peel the ginger with a vegetable peeler or by scraping the skin with the sharp side of a spoon. Use a small holed cheese grater to grate the ginger. Add the garlic, ginger, the juice from half the lime (1.5-2 Tbsp), chili garlic sauce, soy sauce, honey, sesame oil, and vegetable oil to a medium bowl. Whisk together. Add the peanut butter and hot water, then whisk again until fairly smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.
- Set aside ½ cup of the peanut sauce for later. Add the remaining peanut sauce to a gallon sized zip top bag along with the chicken pieces. Remove as much air from the bag as possible, close it up tightly, and massage the bag to mix the marinade with the chicken. Marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight.
- When you're ready to cook the chicken, preheat the oven to 375 degrees. Place the chicken pieces and all the marinade from the bag in a casserole dish so that the pieces are in a single layer. Bake the chicken in the preheated oven for 30 minutes, then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes, then use a meat thermometer to test the internal temperature. If it's not up to 160 degrees Fahrenheit, bake 10-15 minutes more and then test again. Repeat until the internal temperature reaches 160 degrees Fahrenheit.
- Top the baked chicken with the reserved cilantro and serve.
Recipe and picture courtesy of: http://www.budgetbytes.com/2015/05/thai-peanut-chicken/