Peanut Butter Chicken

Ingredients

•10 (4 ounce) chicken thighs, boneless/skinless

Sauce:

•3/4 cup creamy peanut butter

•2/3 cup unsweetened coconut milk*

•1 TB + 1 tsp soy sauce

•1/2 medium lime, juice

•1 1/2 inch peeled fresh ginger

•1-3 Thai chili peppers(optional, but highly recommended)(can sub with 1/2 habanero pepper or to taste)

•2 medium cloves garlic

•10 green onions(reserve 4 for topping)

•salt to taste

Instructions

1. Preheat oven to 400°F

2. Blend all the sauce ingredients until smooth and creamy. The sauce should be just thick enough to glaze the chicken without running off.

3. Lightly salt each chicken thigh, then marinate the chicken in a bowl or ziplock bag with 1/2 the sauce for a minimum of 10 minutes.

4. Place the chicken thighs on a baking sheet, and glaze each thigh with remainder of sauce.

5. Bake for 18 minutes. Remove the chicken and allow the broiler to pre-heat. Place the chicken back in, and broil for 2 minutes on the center rack.

6. Garnish with the reserved green onion

*Empty the can of coconut milk into a bowl and use a whisk to fully combine the solid and liquid.

10 Servings