Ingredients
- ½ cup soy sauce
- 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)
Why This Recipe Is So Easy To Love
Tips To Improve This Recipe
- 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.
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
