Ingredients:
- for the chicken
- kosher salt and freshly ground pepper to taste
- 1/4 cup vegetable oil , preferably peanut oil (note: regardless of the oil you use, i sub half sesame oil here for extra flavor - it's great)
- 1/4 soy sauce
- 2 garlic cloves, minced (note : i often use up to 4 cloves here because i love garlic)
- 1 tbsp. toasted coriander (spread them over the bottom of a small skillet over medium-high heat and toss or stir them until dark brown and fragrant , 3-5 minutes. transfer to plate to cool , then grind in a small grinder or mortar
- my adaptations to the marinade and optional
- for the peanut sauce (can use your favorite bottled, but this is good)
- pinch of crushed red pepper flakes
Directions:
- To prepare the chicken, trim the thighs of excess fat and use a sharp knife to score. Cut through the skin, deep into the flesh, at 1/2-inch intervals.
- Season chicken with salt and pepper.
- Whisk 2 tbsp. of the oil, soy sauce, honey, garlic, ginger, ground coriander seeds, cayenne, curry powder and the OPTIONAL scallions, cilantro and hosin sauce in a small bowl.
- Transfer to a large zip bag.
- Place thighs in the marinade and marinate at room temperature for 1 hour or in the refrigerator for 2-3 hours. (The longer time in the fridge works best for me.)
- Shake the sealed bag from time to time to disturibute the marinade evenly.
- Preheat oven to 400 F.
- ****
- NOTE: I now skip the following browing step before baking, but I've made it both ways -so do what you feel best. I find straight-to-the-oven gives the chicken plenty of browning and caramelization without the browning step.
- ****
- Remove the chicken from the marinade and shake most of the marinade off.
- Melt butter with the remaining 2 tbsp. of oil in a large ovenproof skillet over medium-high heat.
- Add thighs and cook until browned, 3-4 minutes per side. Pour off fat, leave thighs in skillet and transfer to the oven.
- Bake, uncovered, turning once, until fork inserted near the bone easily enters the flesh, about 25 minutes.
- ****
- NOTE: If skipping the above stove-top browning process - put chicken in oiled (can use PAM) oven-proof skillet and put straight into the oven, turning mid-way. Cook chicken for about 35-40 minutes in oven.
- ****
- To prepare the peanut sauce: combine the peanut butter, hoisin, lime juice, soy sauce, sesame oil, ginger and pepper flakes in a blender and pour in 1/2 cup water and blend until smooth.
- NOTE: You can blend this well by hand with a whisk and you may need to add more water to the peanut sauce to get the consistency you desire. It's pretty thick, as is....but yummy.
- ****
- Arrange the thighs on a large warmed platter. Drizzle on a small amount of the sauce and serve the rest on the side
- Optional: Sprinkle extra chopped cilantro over the top.
- Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 632.15 Kcal (2647 kJ) | ||
| Calories from fat | 441.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.07g | 75% | |
|---|---|---|---|
| Cholesterol | 16.7mg | 6% | |
| Sodium | 1202.55mg | 50% | |
| Potassium | 540.8mg | 12% | |
| Total Carbs | 40.92g | 14% | |
| Sugars | 23.62g | 94% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 14.07g | 28% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 393.57 Kcal (1648 kJ) | ||
| Calories from fat | 274.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.55g | 75% | |
|---|---|---|---|
| Cholesterol | 10.4mg | 6% | |
| Sodium | 748.7mg | 50% | |
| Potassium | 336.7mg | 12% | |
| Total Carbs | 25.47g | 14% | |
| Sugars | 14.71g | 94% | |
| Dietary Fiber | 3.11g | 20% | |
| Protein | 8.76g | 28% | |
| Vitamin C | 5.4mg | 15% | |
| Iron | 1.2mg | 11% | |
| Calcium | 38.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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