Thai Thigh Chicken (Stovetop and Oven) Full of flavour this entrée melds the wonderful tastes of fresh ginger, soya sauce, peanut butter, coconut sauce and a touch of chillies. Bring Thailand to your table.
Thai Thigh Chicken and naan bread
Food items may appear slightly different than pictured.
Description
Full of flavour, this entrée melds the wonderful tastes of fresh ginger, soya sauce, peanut butter, coconut milk and a touch of chllies. Bring Thailand to your table. Serve these baked boneless chicken thighs with Naan bread (provided) and jasmine rice add a citrus salad for an easy delectable meal.
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|---|
| Split | 1, 2, 3, 4 |
| Gluten Free | No, Yes |
Cooking Instructions
Thai Thigh Chicken
- Thaw completely in the fridge.
- Preheat the oven to 325°F.
- On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
- Add the onions and garlic to the skillet and cook over medium heat until tender.
- Stir in the spice/peanut butter mix just until combined.
- Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
- Pour the mixture over the chicken, cover and cook 1 hour.
Just before serving the chicken, stir in the lime rind and juice. Heat Naan Bread if desired.
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