Marinated in PB2® and hot honey, these chicken thighs will result in a sweet and spicy dish. Great served over rice, noodles, or even potatoes.
Ingredients
- 4 bone-in chicken thighs
- 0.25 teaspoons salt , or more to taste
- 0.25 teaspoons ground black pepper , or more to taste
- 6 tablespoons powdered peanut butter , such as PB2®
- 4 tablespoons water
- 2 teaspoons hot honey , such as Mike's Hot Honey®
- 0.5 tablespoons soy sauce
- 0.13 teaspoons garlic powder
Instructions
-
1
Season chicken thighs on both sides with salt and pepper.
-
2
Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
-
3
Preheat the oven to 375 degrees F (190 degrees C).
-
4
Transfer chicken thighs to an oven-proof dish.
-
5
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Creamy Israeli-Style Hummus
Creamy, smooth, and tasty hummus that uses a hint of peanut butter.
Broomstick Dip
An easy-to-put-together dessert dip that is perfect for a Halloween party or fun snack. The pretzels look like broomsticks after they've been dunked into this yummy, crunch dip.
Injera (Ethiopian Teff Bread)
A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.