Best Baked Peanut Chicken Recipes

SPICY HONEY-PEANUT BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs on both sides with salt and pepper.
• Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Transfer chicken thighs to an oven-proof dish.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

RC'S BAKED PEANUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
• Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
• Bake 45 minutes in the preheated oven, or until chicken juices run clear.

PEANUT-BAKED CHICKEN

Steps:

• Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
• 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.
• 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.
• Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
• 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.

BAKED PEANUT CHICKEN

Steps:

• Combine coconut milk and sauce mix in a small saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Arrange chicken in a greased 11x7-in. baking dish. Pour sauce over top. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Prepare rice according to package directions. Serve with chicken and sprinkle with onions and peanuts if desired.

PEANUT BUTTER BAKED CHICKEN THIGHS?

Steps:

• 1. In a medium bowl,combine peanut butter,soy sauce,garlic powder,red pepper flakes,brown sugar,cider vinegar,lime juice,honey and black pepper.
• 2. Whisk together until blended and smooth.
• 3. Place 6 bone-in chicken thighs in a large ziplock bag and other 6 chicken thighs in another ziplock bag.
• 4. Spoon the peanut butter mixture onto two bags of chicken,squeeze all the air out of the bag and seal.Shake a few times to coat chicken;refrigerate for 2 hours.
• 5. Preheat oven to 350 degrees F.Line a baking sheet with aluminum foil and spray with cooking spray.
• 6. Use a tongs,to grab the chicken thighs,out of the ziplock bags,and place them on a prepared baking sheet.
• 7. Brush the chicken with the mixture out of the bag
• 8. Bake in the preheated oven for 30 minutes,until no longer pink and juices run clear.

BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
• Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.

THAI SPICY BAKED PEANUT CHICKEN THIGHS

Steps:

• Preheat oven to 350. Pound chicken thin. Coat both sides of chicken with Spicy Peanut Bake and roll up and secure with toothpicks or cord. In a non-stick skillet, brown the rolls in oil. Remove and place in a baking dish. Add broth and shallots to pan and bring to a boil and simmer for 4 minutes until thick. Pour over chicken and bake uncovered for 30 minutes. Garnish with lime and cilantro

BAKED CHICKEN IN PEANUT SAUCE

Steps:

• Prepare Peanut Sauce according to directions on package. Set asice.
• Preheat oven to 350 degrees F.
• Salt and pepper chicken.
• Dredge in flour until evenly coated.
• In large nonstick skillet, heat oil. Brown chicken very well. Drain on paper towels.
• Put chicken in baking dish so that they are snug but not on top of one another.
• Pour Peanut Sauce over chicken. Cover. Bake 30 minutes. Uncover. Baste and bake an additional 15 minutes.

BAKED THAI PEANUT CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
• Place the chicken, smooth side down into your baking dish.
• Pour the sauce over it.
• Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).