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Chutney-Hoisin Chicken Thighs

Crunchy with peanuts and marinated in a richly flavored Asian-style sauce, this is good with steamed jasmine rice and stir-fried snow peas.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

4 large garlic cloves, minced
2 to 3 quarter-sized fresh ginger slices, peeled and finely chopped
1/2 cup hoisin sauce
1/4 cup mango chutney
2 tablespoons rice wine vinegar
3/4 teaspoon freshly ground black pepper
2 tablespoons sesame oil
8 to 12 chicken thighs, skinned and trimmed
1/3 cup finely chopped peanuts, salted and dry roasted
Corn oil

Preparation

  1. Step 1

    Position the oven racks so that they are evenly spaced and one rack is in the center of the oven. Preheat the oven to convection roast at 425°F. Cover a shallow baking pan or broiler pan with foil and coat with nonstick spray.

    Step 2

    In a large bowl, mix together the garlic, ginger, hoisin sauce, chutney, vinegar, pepper, and sesame oil.

    Step 3

    Rinse the chicken thighs and pat dry with paper towels and coat with the sauce. Roll in the chopped peanuts. Place the chicken on the prepared pan and drizzle with corn oil.

    Step 4

    Place the pan on the center rack and roast for 25 to 30 minutes or until the thighs are no longer pink in the center, juices run clear, and instant thermometer reads 170°F.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsAsianChicken ThighChickenPoultryPeanutNutMainDinnerDairy FreeEasyWeeknight MealsRoastCookbooks
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