4 chicken thighs
1 c peanut butter
1/4 c brown sugar
4 garlic cloves, minced
zest and juice of 1 lime
1/2 tea red pepper flakes
1/4 tea pepper
1/4 sou sauce
1/2 c water
Puncture thighs with fork. Massage marinade into chicken. Refrigerate for 30 min up to 24 hrs.
Preheat to 350F. Place on baking sheet lined with parchment paper. back 30 min for skinless boneless or 40 for bone-in.
4 servings
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