Cooklist AI

Ginger-Peanut Glazed Chicken Thighs

Name: Ginger-Peanut Glazed Chicken Thighs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 cups cooked rice; 1 teaspoon crushed red chili; 2 tablespoons hoisin sauce; 1 teaspoon ground coriander; 1/2 teaspoon kosher salt; 1 tablespoon toasted sesame oil; 3 green onions, chopped; 1 lime, cut into wedges; 2 tablespoon chili garlic sauce; 4 Persian cucumbers, thinly sliced; 6 boneless, skinless chicken thighs; 1/4 cup soy sauce; 3 tablespoons light brown sugar; 1/4 teaspoon ground cayenne pepper; 2 tablespoons toasted sesame oil; 1/4 cup unsalted roasted peanuts, crushed; 1 tablespoon grated fresh ginger

Tantalize your taste buds with these savory and sweet Ginger-Peanut Glazed Chicken Thighs. Combined with zesty lime flavors and perfectly seasoned cucumbers, this dish is an Asian-inspired delight for a delectable meal partnered with fluffy cooked rice.



25 min

TOTAL TIME

748

CALORIES

$13.30

PER SERVING

Ingredients

17 INGREDIENTS

6 SERVINGS

4 cups cooked rice

1 tsp crushed red chili

2 tbsp hoisin sauce

1 tsp ground coriander

1/2 tsp kosher salt

1 tbsp toasted sesame oil

2 tbsp chili garlic sauce

4 whole persian cucumbers

thinly sliced

6 whole boneless skinless chicken thighs

1/4 cup soy sauce

3 tbsp light brown sugar

1/4 tsp ground cayenne pepper

2 tbsp toasted sesame oil

1/4 cup unsalted roasted peanuts

crushed

1 tbsp fresh ginger

grated

Directions

START WITH

15 min

PREP TIME

10 min

COOK TIME

25 min

TOTAL TIME

Place chicken thighs in a shallow dish.

In a bowl, whisk together toasted sesame oil, hoisin sauce, ground coriander, kosher salt, and ground cayenne pepper until smooth.

Pour the marinade over the chicken and toss to coat evenly. Marinate at room temperature for 15 minutes or cover and refrigerate for up to 24 hours in advance.

PREPARE THE GLAZE

Combine soy sauce, crushed peanuts, light brown sugar, chili garlic sauce, and grated fresh ginger in a small bowl. Measure out 1/4 cup of the glaze into another small bowl.

COOK THE CHICKEN

Preheat a grill or grill pan over medium-high heat.

Grill the marinated chicken thighs for 5 minutes per side or until cooked through.

Brush both sides of the chicken with the reserved 1/4 cup glaze, cooking about 30 seconds on each side.

PREPARE THE CUCUMBERS

Toss thinly sliced Persian cucumbers with toasted sesame oil, chopped green onions, and crushed red chili in a bowl.

SERVE

Arrange the grilled chicken on a platter with the lime wedges. Squeeze lime wedges over the chicken and serve with cooked rice and seasoned cucumbers. Offer remaining glaze on the side for additional dipping.

Health Info

Macros

117g

CARBS

15g

FAT

31g

PROTEIN

Allowed on these diets

LACTOSE FREE

Contains these allergens

SOYBEANS