Best Thai Chicken Thigh Bake Recipes

THAI CHICKEN THIGH BAKE

Thai Chicken Thigh Bake image

Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!

Provided by Jacqueline

Categories World Cuisine Recipes Asian

Time 1h45m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup soy sauce
⅓ cup brown sugar
¼ 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
¼ cup chopped fresh cilantro, or to taste

Steps:

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to 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 envelop the chicken.
Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g

THAI CHICKEN THIGH BAKE RECIPE

Thai Chicken Thigh Bake Recipe image

Chicken thighs bake to sweet, spicy, juicy perfection in a Thai-inspired marinade that melds sriracha, soy sauce, peanut butter, and hoisin.

Provided by @MakeItYours

Number Of Ingredients 10

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, or to taste (optional)

Steps:

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to 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 envelop the chicken. Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken. Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.