Peanut-Baked Chicken Recipe

Name: Peanut-Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs (about 1 1/2 lb.); 4 chicken thighs (about 1 lb.); 1/2 cup creamy peanut butter; 2 tablespoons light soy sauce; 2 tablespoons honey; 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 1/2 cup honey-roasted peanuts; 1/2 cup panko breadcrumbs; 2 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon ground red pepper

Servings: persons

4 chicken legs (about 1 1/2 lb.)
4 chicken thighs (about 1 lb.)
1/2 cup creamy peanut butter
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup honey-roasted peanuts
1/2 cup panko breadcrumbs
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground red pepper

1
Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
2
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.
3
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.
4
Bake at 375u00b0 for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170u00b0.
5
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 375u00b0 for 15 to 20 minutes or until thoroughly heated.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken legs (about 1 1/2 lb.), 4 chicken thighs (about 1 lb.), 1/2 cup creamy peanut butter, 2 tablespoons light soy sauce, and more.

Yes, Peanut-Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut-Baked Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions