Photo is my own, recipe off the net with changes.
1/3cup minced green onions
2cloves of fresh garlic, minced
3tablespoons hoisin sauce
2tablespoons creamy peanut butter
1tablespoon minced fresh ginger root
1tablespoon soy sauce
1tablespoon sesame oil
1tablespoon lemon juice
1/2teaspoon hot pepper sauce
8skinless, boneless chicken thighs
1tablespoon dried coriander
2tablespoons fresh chopped parsley
How to Make THAI THIGHS
- Note: Do some of the prep work ahead and it goes so smoothly. I combine the ingredients for the sauce and the ingredients for the garnish, and refrigerate until I am ready to bake the chicken. Then all you have to do is to put the thighs in the baking dish, put the sauce on the chicken, and pop it in the oven.
- Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon sized plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator. This step is important for tender, juicy chicken!
- TO MAKE THE SAUCE: In a small bowl, combine 1/4 cup of the green onions (reserve the rest set aside) add garlic, hoisin sauce, peanut butter, ginger root, soy sauce, sesame oil, lemon juice and hot pepper sauce.
- TO MAKE THE CHICKEN:
Place chicken thighs in a 9x13 baking dish sprayed with Pam. Preheat oven to 375 degrees.
- Spoon the sauce over the chicken evenly. Bake for 45 to 50 minutes, basting periodically, until the chicken is brown and juices run clear.
- TO MAKE THE GARNISH: Combine the reserved onions, coriander and parsley, and mix well.
- Remove from oven and sprinkle with the garnish, and serve with rice or noodles. Enjoy!