Thai Chicken Thigh Bake Recipe – Thai Special
This Thai-inspired chicken is incredibly moist and easy to prepare, boasting a delightful balance of sweet and spicy flavors, all enhanced by the foil wrapping technique.
- Prep Time15 min
- Cook Time1 hr
- Perform Time30 min
- Total Time1 hr 45 min
Thai Chicken Thigh Bake Ingredients :
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup peanut butter
- 3 tablespoons hoisin sauce
- 2 tablespoons minced fresh ginger root
- 2 tablespoons minced fresh garlic
- 2 tablespoons chile-garlic paste
- 1 tablespoon cornstarch
- 10 boneless, skinless chicken thighs, cut into bite-sized cubes
- 1/4 cup chopped fresh cilantro, optional
How to Make Thai Chicken Thigh Bake
Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chili paste in a resealable container. Mix thoroughly, then stir in cornstarch. Add the chicken to the marinade, cover, and refrigerate for at least 30 minutes.
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 wrap around the chicken.
Spread the marinated chicken evenly on the foil-lined pan. Pour any remaining marinade over the chicken. Fold the foil over the chicken to fully enclose it.
Roast in the preheated oven until the chicken thighs are cooked through and no longer pink, about 1 hour. Unwrap the chicken and sprinkle with cilantro before serving.
Recipe Notes :
If you prefer, you can substitute sriracha sauce for the garlic chili paste.
