Description
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Ingredients
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup peanut butter
- 3 tablespoons hoisin sauce
- 2 tablespoons minced fresh ginger root
- 2 tablespoons minced fresh garlic
- 2 tablespoons chile-garlic paste
- 1 tablespoon cornstarch
- 10 boneless, skinless chicken thighs, cut into bite-sized cubes
- ¼ cup chopped fresh cilantro, or to taste (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 10