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Thai Chicken Thighs

Name: Thai Chicken Thighs
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 8 servings.
Cuisine: Asia, Thai
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

17 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 hours

Makes

8 servings

These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Thai Chicken Thighs Recipe photo by Taste of Home

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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

Directions

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 until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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