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Peanut Baked Chicken

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Ingredients

Adjust Servings:
4 chicken legs (about 1 1/2 lb.)
4 chicken thighs (about 1 lb.)
1/2 cup creamy peanut butter
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup honey roasted peanuts
1/2 cup panko breadcrumbs
2 garlic cloves minced
1 teaspoon salt
1/4 teaspoon ground red pepper

Nutritional information

601.9
Calories
366 g
Calories From Fat
40.7 g
Total Fat
9.9 g
Saturated Fat
145.1 mg
Cholesterol
1061.8mg
Sodium
19.3 g
Carbs
3 g
Dietary Fiber
9 g
Sugars
41.7 g
Protein
235g
Serving Size (g)
6
Serving Size

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Peanut Baked Chicken

Features:
    Cuisine:

    A crunchy baked chicken with Thai satay inspired flavors. From June 2007 Southern Living. Serve with rice pilaf and broccoli.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Peanut-Baked Chicken,A crunchy baked chicken with Thai satay inspired flavors. From June 2007 Southern Living. Serve with rice pilaf and broccoli.,This was fabulous. I really liked all the flavors in the peanut coating, and it baked so nicely and kept the chicken very moist through the baking. Everyone commented that it’s something they’d like again real soon, and it’s not all that often that I hear that from everyone in my family. It’s definitely a “keeper”. Thanks, Susie D. Made for Culinary Quest 2016 (Thailand).


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    Steps

    1
    Done

    Place Chicken Legs and Thighs in a Gallon-Size Zip-Top Plastic Freezer Bag.

    2
    Done

    Microwave Peanut Butter and Next 4 Ingredients in a Microwave-Safe Bowl at High 1 to 2 Minutes, Stirring Until Smooth. (mixture Will Appear Broken at First.) Spoon Mixture Over Chicken in Bag, and Seal. Using Hands, Work Peanut Butter Mixture Onto Chicken Until Evenly Coated. Chill 30 Minutes, Turning Occasionally. Remove Chicken from Peanut Butter Mixture, Discarding Mixture.

    3
    Done

    Process Peanuts and Next 4 Ingredients in a Food Processor Until Peanuts Are Finely Ground. Place Crumbs in a Large Zip-Top Plastic Freezer Bag; Add Chicken, and Seal. Shake to Coat. Place Chicken on a Lightly Greased Wire Rack in an Aluminum Foil-Lined Broiler Pan.

    4
    Done

    Bake at 375 For 35 Minutes or Until a Meat Thermometer Inserted in Thickest Portion of Thigh Registers 170.

    5
    Done

    Note: Baked Chicken May Be Frozen in a Zip-Top Plastic Freezer Bag Up to 3 Months. Let Thaw in Refrigerator Overnight. to Reheat, Place Chicken on a Wire Rack in an Aluminum Foil-Lined Broiler Pan. Bake at 375 For 15 to 20 Minutes or Until Thoroughly Heated.

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    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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