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Thai Chicken Thighs

 Thai Chicken Thighs
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen
8 ServingsPrep: 25 min. Cook: 5 hours


  • 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


  • 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.
  • 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.
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,

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Thai Chicken Thighs (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.