Peanut Butter Chicken

Ingredients

Chicken:

• 10 boneless, skinless chicken thighs

• salt to taste

Sauce:

• 3/4 cup creamy peanut butter

• 2/3 cup unsweetened coconut milk*

• 1 Tb + 1 tsp low sodium soy sauce

• Juice of 1/2 medium lime

• 2-inch piece fresh ginger, peeled and roughly chopped

• 3 Thai chili peppers, stemmed (optional, to taste)

• 4 medium cloves garlic, peeled

• 1 small bunch green onions, roughly chopped (reserve 4 whole green onions for topping)

• 1–3 Tb water, as needed to thin

• Salt to taste

For serving:

• The reserved 4 green onions, thinly sliced

*Before measuring, empty the can of coconut milk into a bowl or jar and whisk or shake well to combine the thick and thin parts.

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.

2. Add all of the sauce ingredients to a blender or food processor: peanut butter, coconut milk, soy sauce, lime juice, ginger, Thai chilis (if using), garlic, chopped green onions (not the 4 reserved ones). Blend until completely smooth and creamy.

   • The sauce should be just thick enough to coat a spoon and glaze the chicken without running off. If it’s too thick, blend in 1–3 Tb of water, a little at a time, until it loosens slightly.

3. Pat the chicken thighs dry with paper towels. Lightly season both sides with salt.

4. Place the chicken in a bowl or zip-lock bag. Pour in about half of the sauce and toss to coat evenly. Marinate for an hour minimum, overnight is preferred.

5. Arrange the chicken thighs in a single layer on the prepared baking sheet. Spoon or brush the remaining sauce over the tops of the thighs, coating them well.

6. Bake for about 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

7. Turn the oven to broil. Move the pan to the second from the top rack and broil for about 2 minutes, just until the tops get a little caramelized and lightly charred in spots. Keep a close eye so it doesn’t burn.

8. Let the chicken rest for 5 minutes. Slice the reserved 4 green onions and scatter them over the top as a garnish.

9. Serve with rice, noodles, or veggies, spooning any extra pan sauce over the chicken.