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Thai Chicken Thighs Recipe
Thai Chicken Thighs Recipe photo by Taste of Home

Thai Chicken Thighs Recipe

Publisher Photo
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 8 servings

Ingredients

  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1/2 cup salsa
  • 1/4 cup creamy peanut butter
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chopped seeded jalapeno pepper
  • 2 teaspoons Thai chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 2 green onions, sliced
  • 2 tablespoons sesame seeds, toasted
  • Hot cooked basmati rice, optional

Nutritional Facts

1 chicken thigh with 1/4 cup sauce (calculated without rice) equals 261 calories, 15 g fat (4 g saturated fat), 87 mg cholesterol, 350 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

Directions

  1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.
  2. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with green onions and sesame seeds. Serve with rice if desired. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai Chicken Thighs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p31

Nutritional Facts

1 chicken thigh with 1/4 cup sauce (calculated without rice) equals 261 calories, 15 g fat (4 g saturated fat), 87 mg cholesterol, 350 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Thai Chicken Thighs

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 25, 2014

My son and I loved this recipe! We are both allergic to peppers, so I left out the jalapeno and subed siraracho hot sauce (1tbs) and I like the fish sauce (1-2tbs) added to it as well. The wonderful thing about Thai cooking is that you can move things around and so long as your proportions are correct, it comes out delish!

MY REVIEW
Reviewed Feb. 18, 2014

This was excellent! I wanted extra sauce, so my changes were an additional 1/4 c salsa, 1 TBL ginger, 1 TBL fish sauce and I didn't add any jalapenos. Also thickened the sauce with crushed cashews.

MY REVIEW
Reviewed Jan. 10, 2014

Turned out very good. I don't see how anyone would need extra spice added to it unless you like extremely hot spicy dishes. My husband loved it, I probably could have added a little coconut milk to tame it down for myself. I love meals you can throw in a slow cooker! Will definitely make this again.

MY REVIEW
Reviewed Sep. 27, 2013

Amazingly, the whole family liked this, which never happens unless I'm making tacos. This was not very spicy. The flavor was not overwhelming at all. If I was just making this for my husband and I, I'd double the jalapeno, and maybe some red pepper. We just put sirracha on ours to accommodate our children with a milder sauce.

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