Easy Chicken Thighs in Peanut Sauce with Green Beans
When my brother-in-law got engaged, his fiancée’s family invited us over for dinner. Her mom served the most delicious chicken wings. I had at least a dozen, maybe more. They were delicious and sticky and perfectly charred, and I just couldn’t put my finger on what it was that made them so addicting. Finally, I asked, and it turned out that the secret ingredient was peanut butter. Those chicken wings inspired this recipe.
Ingredients
- 2 tbsp 30 ml olive oil, divided
- ¼ cup 45 g smooth peanut butter
- 2 tbsp 30 ml lemon juice
- 4 tbsp 60 ml orange juice
- 2 tbsp 30 ml soy sauce
- 2 tbsp 30 ml Sriracha
- 8 skinless boneless chicken thighs
- ¾ lb 340 g green beans
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C).
- While the oven is preheating, mix 1 tablespoon (15 ml) of the olive oil with the peanut butter, lemon juice, orange juice, soy sauce and Sriracha in a bowl.
- I like using a small glass jug for this. It’s a lot easier to mix this sauce if the peanut butter is warm. I don’t have a microwave, so I put a jug with the sauce into a bowl of just boiled water to heat it up. If you have a microwave, you could heat it for 20 to 30 seconds.
- Place the chicken thighs in the middle of a nonstick baking pan. I use an 11 x 17 inch (28 x 43–cm) pan. Make sure that the chicken thighs are fully flattened.
- Pour half the sauce over the thighs, then flip and pour the rest of the sauce, making sure that it fully covers the chicken.
- Spread the green beans around the chicken thighs in one layer. Pour the remaining 1 tablespoon (15 ml) of olive oil over the green beans, season with salt and pepper to taste and lightly mix with your hands or tongs to cover them with oil and seasoning.
- Roast for 30 minutes, or until the chicken thighs are cooked to 165°F (74°C) and the sauce is thickened.
- Serve with rice, if desired, or double the amount of green beans and cook on a separate pan.
Tried this recipe?Let us know how it was!