Equipment
Ingredients
Spicy Peanut BBQ Sauce
- 130 g creamy peanut butter, room temperature
- 45 g dark molasses
- 45 ml soy sauce
- 30 ml apple cider vinegar
- 15 g sriracha sauce
- 3 g garlic powder
- 45 ml water, warm
Chicken
- 800 g boneless skinless chicken thighs, trimmed of excess fat
- 3 g kosher salt
- 2 g black pepper
- 15 ml vegetable oil, for greasing the pan
Nutrition (per serving)
Method
In a medium mixing bowl, combine the creamy peanut butter, dark molasses, soy sauce, apple cider vinegar, sriracha sauce, garlic powder, and warm water. Whisk vigorously until the sauce is smooth and completely emulsified. Reserve 60ml of the sauce in a separate small container for later glazing.
Season the trimmed chicken thighs with kosher salt and black pepper, then place them in a large bowl. Pour the remaining unreserved peanut barbecue sauce over the chicken, tossing to coat evenly. Wash your hands and all surfaces thoroughly after handling raw poultry to prevent cross-contamination. Let the chicken marinate at room temperature for 30 minutes.
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Lightly grease a rimmed baking sheet with the vegetable oil.
Arrange the marinated chicken thighs in a single even layer on the prepared baking sheet. Bake in the preheated oven for 15 minutes.
Remove the chicken from the oven. Using a clean basting brush, generously coat the top of each piece with the reserved 60ml of peanut barbecue sauce. Return the pan to the oven and bake for an additional 8 minutes, or until the glaze is bubbling and slightly caramelized, and a meat thermometer inserted into the thickest part of the chicken registers at least 74 degrees Celsius (165 degrees Fahrenheit).
Transfer the cooked chicken thighs to a clean serving platter. Let the meat rest for 5 minutes before serving to allow the internal juices to redistribute evenly.
Chef's Notes
- Always set aside your final glazing sauce in a separate container before introducing raw chicken to the main batch to entirely eliminate the risk of dangerous bacterial cross-contamination.
- If you opt for a natural peanut butter instead of a commercial creamy blend, it requires more vigorous whisking and might need an extra splash of warm water to achieve a spreadable, sauce-like consistency.
- For an intense smoky flavor profile that mimics outdoor grilling without firing up the coals, substitute half of the sriracha with a finely minced chipotle pepper in adobo sauce.
Storage
Refrigerator: 3 days — Store cooked chicken in an airtight container.
Freezer: 1 month — Freeze cooked chicken, or freeze raw chicken directly in the marinade.
Reheating: Microwave in 30-second bursts, or cover with foil and warm in a 175 Celsius oven until heated through.
