These juicy chicken thighs are packed with bold Thai flavors and baked to perfection for an easy, delicious meal. Perfect for a weeknight dinner, they bring a tasty twist to your usual chicken routine.
In a resealable container, mix together soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste until well combined. Stir in the cornstarch, then add the chicken thighs. Seal the container and pop it in the fridge to marinate for at least 30 minutes.
When you're ready to cook, preheat your oven to 400°F (200°C). Line a jelly roll pan or a rimmed baking sheet with two layers of foil—make sure it’s big enough to wrap the chicken up completely.
Spread the chicken out on the bottom layer of foil and pour the marinade over the top. Fold the second layer of foil over the chicken, sealing it up tightly to keep all the juices inside.
Place the wrapped chicken in the oven and bake for about an hour, until the thighs are cooked through and no longer pink inside. Once done, carefully unwrap the foil and sprinkle some fresh cilantro over the top before serving.
- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe eating.
- Let the chicken rest for a few minutes after baking to keep it juicy.
This dish combines juicy, tender chicken with bold Thai flavors that are both spicy and sweet. It’s easy to prepare and perfect for a weeknight dinner. Plus, baking keeps the chicken moist without extra effort.
Serve with steamed jasmine rice or coconut rice to soak up the delicious sauce. Add a side of stir-fried vegetables or a fresh cucumber salad for a light, refreshing balance.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and flavorful. Avoid overcooking when reheating.
