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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (273g) Recipe makes 4 servings |
||
| Calories 540 | ||
| Calories from Fat 318 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.4g | 54% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 14.5g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.2g | ||
| Cholesterol 188mg | 62% | |
| Sodium 694mg | 28% | |
| Potassium 575mg | 16% | |
| Total Carbohydrate 9.3g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 4.4g | ||
| Protein 44.5g | 88% | |
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Thai Thighs
By: Bergy
Sep 13, 2001
Exotic touch to economical dish. Nice combo of flavors
SERVES 4
Ingredients
- 2 lbs chicken legs or chicken thighs
- 1/3 cup green onion, minced
- 4 cloves garlic, minced
- 3 tablespoons hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot pepper sauce
- 2 tablespoons fresh coriander, chopped
Directions
1
In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.2
Arrange chicken legs in an oven proof dish.3
Spoon sauce over the chicken.4
Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.5
Sprinkle with the chopped coriander.6
Serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Jason Dwyer
On Oct 28, 2008
I thought it was great!,One i got it all mixed up it seemed a little thick,i Didn't have much on hand to dilute it so i added just a tiny bit of water and it came out great!I might make it again tonight!
From: kstrating
On Oct 26, 2008
We loved this! Made as written, with the exception of using powdered ginger, as had no fresh on hand... I know fresh would have added a little zing. Will definitely add this to our repertoire. Thanks, Bergy!
From: Julesong
On May 21, 2002
We made Thai Thighs for dinner tonight... yum! I used thigh meat, instead of peanut butter I used soy butter (I have a slight peanut allergy, and soy butter tastes pretty much the same), and instead of hot sauce used Thai chili sauce. The mixture was a bit too thick to spread on the thighs evenly so I added about 3 Tbsp of sherry. The resulting sauce that cooked up with the thighs smelled heavenly and tasted wonderful! My husband, who doesn't like overly-peanutty flavors, liked it quite a lot - he thinks that perhaps the soy butter might have made a difference. In any case, this is a keeper. 
From: Mark H.
On Apr 2, 2002
We found this to be an excellent recipe, a great blend of different tastes. It was extremely easy to prepare, and the combination of flavors was evident in every bite. I served it with fried rice and egg rolls. Great meal. Thanks Bergy.
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