Thai Chicken Thighs with Peanut Pesto

  • Yield 4 servings


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



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