https://www.copymethat.com/r/P8y3Kzbii/roasted-chicken-thighs-with-peanut-butte/
67979189
wPZ9L1G
P8y3Kzbii
2024-03-29 05:29:16
Roasted Chicken Thighs with Peanut Butter Barbecue Sauce
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Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Ingredients
- subheading: FOR THE BARBECUE SAUCE:
- 2 tablespoons canola oil
- ¼ cup minced onion (about ¼ medium onion)
- 2 tablespoons tomato paste
- ½ cup natural smooth peanut butter
- ¼ cup low-sodium soy sauce
- ¼ cup distilled white vinegar
- 2 tablespoons turbinado or light brown sugar
- 2 tablespoons unsulphured molasses
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne
- subheading: FOR THE CHICKEN:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons canola oil
- ¾ cup barbecue sauce
- Kosher salt
Steps
Directions at cooking.nytimes.com
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