Thai Chicken Thighs with Peanut Pesto

  • Yield: 4 servings


8 boneless, skinless chicken thighs
1/4cup peanut butter
3cloves cloves garlic
1 (1/2-inch) ginger root, chopped
2tablespoons honey
2tablespoons rice vinegar
2teaspoons sesame oil
1/4cup soy sauce
1/4teaspoon cayenne pepper
1/4cup chopped peanuts
2 green onions, thinly sliced


  1. 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 375degree F. 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.