Thai Chicken Thighs with Peanut Pesto
This terrific recipe for Thai Chicken Thighs with Peanut Pesto was submitted by Joyce Bowman of Raleigh, North Carolina.
1/4 cup peanut butter
3 cloves garlic
1 piece (1/2-inch) ginger root, chopped
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 teaspoon cayenne pepper
8 boneless, skinless chicken thighs
1/4 cup chopped peanuts
2 green onions, thinly sliced
- In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until finely ground.
- Place chicken thighs in baking pan and pour peanut pesto over.
- Bake in 375°F (190°C) oven about 35 minutes or until fork can be inserted in chicken with ease.
- Remove to serving platter and sprinkle with peanuts and green onions.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.