BAKED PEANUT CHICKEN
Here's a time-saving baked chicken recipe with delicious Thai flavor. It's nutty tasting, with a bit of spice. Add a steamed veggie and you'll have a complete meal in moments. -Brenda Hendrickson, Danville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine coconut milk and sauce mix in a small saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Arrange chicken in a greased 11x7-in. baking dish. Pour sauce over top. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Prepare rice according to package directions. Serve with chicken and sprinkle with onions and peanuts if desired.
Nutrition Facts :
PEANUT BUTTER ROASTED CHICKEN
Once, when mom and I were in the kitchen, doing I don't exactly remember what, but probably roasting a chicken, I looked up from where I was staring into the distance and said, 'I wonder what the chicken would taste like with peanut butter'. Point of clarification, I wasn't high, but I was craving peanut butter at the time and it was too close to dinner for a sandwich, and we were having roast chicken. It's not a difficult mental leap. And for the record, it tastes fucking fabulous.
Provided by Cassandra B.
Categories Whole Chicken
Time 2h20m
Yield 1 chicken, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Start by roasting your chicken the way you normally would. If you don't normally roast your chickens, I'll just put the way we do it here for you. The rest of you can skip this bit.
- First cover the inside of your chicken in a thin layer of kosher salt.
- laying the chicken breast side down, cover in a light layer of olive oil and sprinkle with prepared spices, one spice at a time.
- Turn the chicken over and repeat this. Don't forget to sprinkle some of those spices into the cavity so that the bird is completely flavored.
- Pop that bird in the oven. Go relax for a bit, unless you have side dishes to prepare. If so, do that, *then* go relax.
- After the bird's been cooking for about an hour, go back to the kitchen and grab the peanut butter, the honey, and an orange.
- Cut the orange in half.
- Eat one half, because you're probably hungry from the smell of roasting chicken and half an orange isn't going to fill you up, especially if someone is there to help you eat it.
- Mix one half cup of peanut butter and one quarter cup of honey together in a small bowl. It's gonna look really thick.
- Squeeze that orange into the bowl. Not the one you've been eating, the other half. Squeeze it. Squeeze it hard. Little more. Alright, you can stop.
- Mix that into your honey and peanut butter and don't freak out if it gets a little grainy at first, it'll smooth out. You can also grate some of the orange peel in there. You don't have to, but it gives it a good texture.
- Set that in your fridge until the last ten to twenty (thirty on the outside) minutes of roasting for your chicken. You can't do this at the start of the roasting because the peanut butter and honey will just dry up and get hard on the surface of your chicken and not be very appetizing.
- Pull the chicken out and use a barbecue brush to slather on the peanut butter mixture. Apply as liberally as you want. It's all you. Make sure you get it all over the chicken. If there's any left over, you can slather it on the inside of your chicken if you want. We've never done that, but I suspect it makes the gravy taste very interesting indeed.
- Put the chicken back in the oven to cook the rest of the allotted time and clean up any mess you've made. Maybe give that last bit of orange to anyone who wouldn't help you make the chicken in the first place.
- Ding! Timer goes off, pull out the chicken, make gravy if desired, carve up, serve, and enjoy!
Nutrition Facts : Calories 1317.9, Fat 99.1, SaturatedFat 26.6, Cholesterol 356.5, Sodium 529.4, Carbohydrate 11, Fiber 3.1, Sugar 6, Protein 94.7
CRISPY CHICKEN WITH PEANUT DIPPING SAUCE
This recipe has chicken breasts, dipped in egg whites and rolled in a herb-crispy rice cereal flakes and baked, then served with a peanut dipping sauce. Made for RSC12. Changes have been made due to feedback from reviews...thank you for all your comments!!!
Provided by mary winecoff
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
- Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
- Serve chicken with peanut dipping sauce.
Nutrition Facts : Calories 420.6, Fat 21.4, SaturatedFat 4.2, Cholesterol 51.6, Sodium 721.5, Carbohydrate 27.5, Fiber 3.2, Sugar 6.7, Protein 33
PEANUT-CRUSTED CHICKEN
With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. , In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. , Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
RC'S BAKED PEANUT CHICKEN
This is an easy, tasty recipe. Even my Peruvian mother-in-law enjoyed it.
Provided by RVC19
Categories Chicken Thighs
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
- Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
- Bake 45 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 2.9 g, Cholesterol 84.6 mg, Fat 26.4 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 12 g, Sodium 248.7 mg, Sugar 0.6 g
PEANUT-BAKED CHICKEN
A crunchy baked chicken with Thai satay inspired flavors. From June 2007 Southern Living. Serve with rice pilaf and broccoli.
Provided by Susie D
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
- Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
- Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
- Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
- Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 601.9, Fat 40.7, SaturatedFat 9.9, Cholesterol 145.1, Sodium 1061.8, Carbohydrate 19.3, Fiber 3, Sugar 9, Protein 41.7
RC'S BAKED PEANUT CHICKEN
This is an easy, tasty recipe. Even my Peruvian mother-in-law enjoyed it.
Provided by RVC19
Categories Chicken Thighs
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
- Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
- Bake 45 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 2.9 g, Cholesterol 84.6 mg, Fat 26.4 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 12 g, Sodium 248.7 mg, Sugar 0.6 g
BAKED CHICKEN IN PEANUT SAUCE
This recipe originally came from A Taste of Thai but I can no longer find it on their website. This is an easy and delicious recipe that always gets rave reviews. This recipe call for bone- in chicken and I am posting the recipe as written.
Provided by Amazing Grace
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare Peanut Sauce according to directions on package. Set asice.
- Preheat oven to 350 degrees F.
- Salt and pepper chicken.
- Dredge in flour until evenly coated.
- In large nonstick skillet, heat oil. Brown chicken very well. Drain on paper towels.
- Put chicken in baking dish so that they are snug but not on top of one another.
- Pour Peanut Sauce over chicken. Cover. Bake 30 minutes. Uncover. Baste and bake an additional 15 minutes.
Nutrition Facts : Calories 880.5, Fat 62.6, SaturatedFat 26.3, Cholesterol 226.8, Sodium 221, Carbohydrate 17.8, Fiber 0.6, Sugar 0.1, Protein 59.8
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