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Ginger-Peanut Glazed Chicken Thighs

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.
3
25 min
TOTAL TIME
744
CALORIES
$13.32
PER SERVING
Ginger-Peanut Glazed Chicken Thighs
Ingredients
17 INGREDIENTS
6 SERVINGS
Crushed Red Chili
1 tsp crushed red chili
Hoisin Sauce
2 tbsp hoisin sauce
Toasted Sesame Oil
2 tbsp toasted sesame oil
Kosher Salt
1/2 tsp kosher salt
Ground Coriander
1 tsp ground coriander
Ground Cayenne Pepper
1/4 tsp ground cayenne pepper
Lime
1 whole lime
cut into wedges
Soy Sauce
1/4 cup soy sauce
Unsalted Roasted Peanuts
1/4 cup unsalted roasted peanuts
crushed
Light Brown Sugar
3 tbsp light brown sugar
Chili Garlic Sauce
2 tbsp chili garlic sauce
Persian Cucumbers
4 whole persian cucumbers
thinly sliced
Toasted Sesame Oil
1 tbsp toasted sesame oil
Green Onion
3 whole green onion
chopped
Cooked Rice
4 cups cooked rice
Fresh Ginger
1 tbsp fresh ginger
grated
Boneless Chicken Thighs
6 whole boneless chicken thighs
Directions
START WITH
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
1
Place chicken thighs in a shallow dish.
2
In a bowl, whisk together toasted sesame oil, hoisin sauce, ground coriander, kosher salt, and ground cayenne pepper until smooth.
3
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
4
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
5
Preheat a grill or grill pan over medium-high heat.
6
Grill the marinated chicken thighs for 5 minutes per side or until cooked through.
7
Brush both sides of the chicken with the reserved 1/4 cup glaze, cooking about 30 seconds on each side.
PREPARE THE CUCUMBERS
8
Toss thinly sliced Persian cucumbers with toasted sesame oil, chopped green onions, and crushed red chili in a bowl.
SERVE
9
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
116g
CARBS
15g
FAT
31g
PROTEIN
Contains these allergens
SOYBEANS
PEANUTS
WHEAT