THAI THIGHS
Make and share this Thai Thighs recipe from Food.com.
Provided by Bergy
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
THAI THIGHS
You can adjust the heat level of this recipe by altering the amount of salsa and/or the chili sauce/sambal to taste. Prep time includes marinating time.
Provided by Millereg
Categories Chicken Thigh & Leg
Time 15h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl mix thoroughly.
- Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
- Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
- Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
- Dump the whole shootin match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
- Carefully remove chicken to a pre-warmed serving dish.
- Taste sauce again and adjust seasonings to taste.
- Place cashews in plastic baggie and bash em with a kitchen hammer/mallet.
- Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.
Nutrition Facts : Calories 476.9, Fat 32.9, SaturatedFat 9.1, Cholesterol 157.9, Sodium 1086.2, Carbohydrate 8.8, Fiber 1.3, Sugar 2.4, Protein 35.5
GRILLED THAI THIGHS
The sweet and spicy are a great combination. There is also an oven method of cooking but I have only tried grilling them. Did not include marinating time in prep time.
Provided by Vicki in CT
Categories Chicken Thigh & Leg
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a ziploc bag and marinate overnight in refrigerator.
- Grill.
- Alternatively can cook in oven. Preheat oven to 350 degrees. Cook 20 minutes. Turn over thighs. Cook an additional 25 minutes. Turn off oven can leave in an additional ten minutes if needed.
Nutrition Facts : Calories 307.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 102.1, Sodium 964.7, Carbohydrate 38.4, Fiber 1.4, Sugar 35.3, Protein 26.8
THAI GRILLED CHICKEN THIGHS FOR 2
This makes a delicious supper with rice or new potatoes, green salad, whatever. If you're a Thai-food fan, this is for you. Prep time does not include marinating time.
Provided by Nelly
Categories Chicken
Time 21m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold.
- Stir in the remaining marinade ingredients.
- Wash the chicken thighs and remove the skin.
- Trim off any excess fat.
- Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight.
- Heat the grill to its highest temperature.
- Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally.
- The chicken is cooked when pierced and the juices run clear.
Nutrition Facts : Calories 309.8, Fat 24.2, SaturatedFat 12.8, Cholesterol 79, Sodium 79.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.3, Protein 17.6
THAI CHICKEN THIGHS
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 261 calories, Fat 15g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SLOW-COOKER THAI CHICKEN THIGHS
A slow simmer in the slow cooker is the perfect way to prepare these Thai chicken thighs, which come out tender, juicy, and full of sesame-ginger flavor.
Provided by My Food and Family
Categories Home
Time 6h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
- Top chicken with cilantro and nuts.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
THAI CHICKEN THIGHS
Steps:
- Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
- Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.
THAI CHICKEN THIGH BAKE
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Provided by Jacqueline
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g
THAI CURRIED CHICKEN THIGHS
This is from "Just Cook This" on Discovery Channel. A great, easy marinade/sauce that comes together in a few minutes, and really gives chicken a spicy, limey and coconutty flavor you always look for in Thai food. Seve with white rice and top with chopped peanuts and cilantro.
Provided by kjshay
Categories Asian
Time 30m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
- Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
- Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
- Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.
Nutrition Facts : Calories 375.3, Fat 24.2, SaturatedFat 17.7, Cholesterol 114.5, Sodium 173.1, Carbohydrate 11.5, Fiber 3.2, Sugar 6.7, Protein 30.3
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