Thai Chicken Thigh Bake
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- ½cup soy sauce
- ⅓cup brown sugar
- ¼cup peanut butter
- 3tablespoons hoisin sauce
- 2tablespoons minced fresh ginger root
- 2tablespoons minced fresh garlic
- 2tablespoons chile-garlic paste
- 1tablespoon cornstarch
- 10boneless, skinless chicken thighs, cut into bite-sized cubes
- ¼cup chopped fresh cilantro, or to taste
Instructions
Step 1
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.Step 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 foil large enough to envelop the chicken.Step 3
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.Step 4
Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.