Thai Thighs Recipe

Name: Thai Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 chicken thighs, bone-in (skin optional); 1 cup salsa verde (so salsa is not Thai - this is fusion cuisine!); 1 teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste; 3 -4 fluid ounces thai peanut sauce; 2 -3 tablespoons fresh squoze lime juice; 1 1/2 tablespoons asian fish sauce or 1 1/2 tablespoons oyster sauce; 6 -10 scallions, white part only,chopped; 2 teaspoons ginger, freshly grated or minced; 1/4 cup cashews (or more, to taste); fresh cilantro or parsley (to garnish)

Servings: persons

8 chicken thighs, bone-in (skin optional)
1 cup salsa verde (so salsa is not Thai - this is fusion cuisine!)
1 teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste
3 -4 fluid ounces thai peanut sauce
2 -3 tablespoons fresh squoze lime juice
1 1/2 tablespoons asian fish sauce or 1 1/2 tablespoons oyster sauce
6 -10 scallions, white part only,chopped
2 teaspoons ginger, freshly grated or minced
1/4 cup cashews (or more, to taste)
fresh cilantro or parsley (to garnish)

1
Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl - mix thoroughly.
2
Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
3
Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
4
Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
5
Dump the whole shootin' match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
6
Carefully remove chicken to a pre-warmed serving dish.
7
Taste sauce again and adjust seasonings to taste.
8
Place cashews in plastic baggie and bash 'em with a kitchen hammer/mallet.
9
Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 8 chicken thighs, bone-in (skin optional), 1 cup salsa verde (so salsa is not Thai - this is fusion cuisine!), 1 teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste, 3 -4 fluid ounces thai peanut sauce, and more.

Yes, Thai Thighs falls under the Seafood 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.

Thai Thighs

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