Baked Chicken Thighs with Satay Sauce and Tomato Salad
Total Steps
9
Ingredients
20
Tools Needed
11
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The Hungry GiantIngredients
- 2 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1/4 cup light soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cayenne pepper
- Salt and pepper(optional)
- 4-5 pieces chicken thighs
- 1/4 cup shelled walnuts
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1/4 cup light soy sauce
- 3/4 cup water
- 2 tablespoons smooth peanut butter
- 4 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 medium tomatoes, diced
- 1/2 tablespoon chopped celery leaves
- 1 1/2 tablespoons mirin
- 1 tablespoon olive oil
Instructions
Step 1
Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest.
Step 2
Arrange the chicken fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C.
Step 3
Grind the walnuts and ginger until finely ground but not powdery.
Step 4
Heat sesame oil in a medium-sized pan on high. Add minced garlic and allow it to toast. Add the ground walnuts and toast for a few seconds. Add light soy sauce and water.
Step 5
Lower the heat and stir. Add peanut butter, honey, and apple cider vinegar and stir until slightly reduced.
Step 6
Adjust the taste of the sauce to your preference, adding more of an ingredient if desired.
Step 7
Remove the satay sauce from heat and place it in a serving bowl.
Step 8
Combine all tomato salad ingredients in a small bowl and mix well. Allow to rest until ready to serve.
Step 9
Once the chicken juices run clear, remove from the oven. Place 2-3 chicken fillets on a plate, generously top with satay sauce, and add the tomato salad on the side.