Costco, Costco, Costco….you make me spend money I don’t want to part with. You fool me into thinking I need something because it’s from Costco, which means it has to be a good deal, right? I buy items in large quantities because I am apparently saving money even though there are only 2 people in the house. You have convinced me that since I get cash back that I should just go ahead and go for it. Thank goodness J and I bought a deep freeze. Get ready for a lot of Chicken thigh recipes coming up because there is more thighs in my freezer then I care to admit.
Don’t even ask me what I was reading on the CBC website, perhaps news, I can’t remember because I was distracted by a tonne of recipes posted online. I was perusing through the “easy” section, for those nights where the clock is ticking and came across this recipe. Super easy, and I had pretty much all the ingredients at home. I personally wouldn’t call these Thai but they’re actually pretty good!
- 1/3 cup minced green onions
- 2 cloves garlic
- 3 tbsp hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp minced ginger root (fresh)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lemon juice (I used lime)
- ½ tsp hot pepper sauce
- 2 lb chicken legs or thighs
- 2 tbsp chopped cilantro
- Salt pepper
In a bowl, combine ¼ cup of the onions, garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice, hot pepper sauce, salt and pepper. Arrange chicken in a shallow baking dish. Spoon sauce over chicken and bake at 375 for 45-50 minutes or until golden brown. Sprinkle remaining green onions and cilantro on top. Serve.
I marinated my chicken in the sauce for ½ hour instead of just pouring it over the chicken. I don’t know how much of a difference this would have made but it was really flavourful! I also liked how the cilantro is added after, for those picky eaters or weirdo’s who think cilantro tastes like soap. I also can’t see that using lemon or lime would make much of a difference either since the peanut butter and hoison pretty much takes over in this recipe, but the added citrus is definitely needed. I would be inclined to add even more lemon/lime.
Another thing to consider is the cooking time. I had boneless, skinless thighs which cooked a lot faster than recommended time. If you have bones in the chicken then 45-50 minutes would be fine, if you don’t have bones in, then 20-30 minutes should be better depending how thick your chicken is.