Bonnies Thai Thighs Recipes

Steps:

• 1. Note: Do some of the prep work ahead and it goes so smoothly. I combine the ingredients for the sauce and the ingredients for the garnish, and refrigerate until I am ready to bake the chicken. Then all you have to do is to put the thighs in the baking dish, put the sauce on the chicken, and pop it in the oven.
• 2. Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon sized plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator. This step is important for tender, juicy chicken!
• 3. TO MAKE THE SAUCE: In a small bowl, combine 1/4 cup of the green onions (reserve the rest set aside) add garlic, hoisin sauce, peanut butter, ginger root, soy sauce, sesame oil, lemon juice and hot pepper sauce.
• 4. TO MAKE THE CHICKEN: Place chicken thighs in a 9x13 baking dish sprayed with Pam. Preheat oven to 375 degrees.
• 5. Spoon the sauce over the chicken evenly. Bake for 45 to 50 minutes, basting periodically, until the chicken is brown and juices run clear.
• 6. TO MAKE THE GARNISH: Combine the reserved onions, coriander and parsley, and mix well.
• 7. Remove from oven and sprinkle with the garnish, and serve with rice or noodles. Enjoy!

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Steps:

• In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.
• Arrange chicken legs in an oven proof dish.
• Spoon sauce over the chicken.
• Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.
• Sprinkle with the chopped coriander.
• Serve.

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

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.