How to Make Thai Chicken Thigh Bake - A Step-by-Step Guide

Thai cuisine is known for its bold flavors and aromatic spices, and this Thai Chicken Thigh Bake is no exception. It's a simple and delicious dish that is perfect for a weeknight meal or a special occasion. The combination of tender chicken thighs, fragrant Thai spices, and creamy coconut milk creates a dish that is sure to impress your taste buds.

One of the best things about this recipe is that it's incredibly easy to make. You can have this flavorful dish on the table in under an h...

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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)

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 10
  • Yield: 10 thighs

  • 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.
  • Nutrition

    223 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 58mg
    • Sodium: 911mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 19g
    • Vitamin C: 1mg
    • Calcium: 22mg
    • Iron: 1mg
    • Potassium: 244mg