24 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.

  • Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.

  • Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Cook's Note:

Substitute sriracha sauce for the garlic chile paste if desired.

Nutrition Facts

223 calories; 10.1 g total fat; 58 mg cholesterol; 911 mg sodium. 14.4 g carbohydrates; 18.5 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/27/2019
These were so good! 5 stars for sure! I honestly thought 1 hour and I would be finding my chicken dry and tiny but they were perfect! I did cut them a little bigger than bite size but not by much. I got about 6 pieces per thigh. Very good with such good peanut sauce. I didn't find it spicy which was fine for me. I served it with rice and some sauteed peppers. Read More
(7)

Most helpful critical review

Rating: 4 stars
04/20/2019
My whole family loved this. I did open the foil for the last 15 minutes because it looked like it was not going to get the sticky consistency of the photo. After the last 15 minutes of open foil cooking time it was perfect!! I will make this again. Read More
(2)
24 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/27/2019
These were so good! 5 stars for sure! I honestly thought 1 hour and I would be finding my chicken dry and tiny but they were perfect! I did cut them a little bigger than bite size but not by much. I got about 6 pieces per thigh. Very good with such good peanut sauce. I didn't find it spicy which was fine for me. I served it with rice and some sauteed peppers. Read More
(7)
Rating: 5 stars
04/03/2019
Followed recipe exactly opened foil last 15 minutes and stirred chicken often the sauce thickened up nice and the chicken got a bit of browning. Excellent with jasmine rice and some lime. Family loved it will make again. Read More
(4)
Rating: 5 stars
04/28/2019
Delicious. I did a double batch in the crock pot and they came out perfect. Also reduced the sugar by using 2 Tablespoon sorghum and 1/8 cup stevia and blended the marinade smooth. Husband said after first sample don t throw out any of that sauce (I hadn t planned on it in the first place) I can put it on about anything! This recipe will be a repeat in this family. Read More
(2)
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Rating: 5 stars
04/03/2019
I made this and WOW it was good. I left the thighs whole instead of cutting them first. I really thought 1 hour at 400 degrees was risky. It was not. They were perfect. We are already planning on making again. Read More
(2)
Rating: 5 stars
04/16/2019
Yes I will make it again. The chicken was very tender the sauce was tasty but a little too spicy for me. I used 2 tbsp of Siracha as a sub for the chili paste which I didn't have. Next time I will just cut it in half. Read More
(2)
Rating: 4 stars
04/20/2019
My whole family loved this. I did open the foil for the last 15 minutes because it looked like it was not going to get the sticky consistency of the photo. After the last 15 minutes of open foil cooking time it was perfect!! I will make this again. Read More
(2)
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Rating: 4 stars
04/04/2019
Didn't have corn starch so I added 1 Tbsp flour and 1 Tbsp baking soda. Also substituted chili sauce with habanero sauce. Very tender and delicious! Read More
(2)
Rating: 4 stars
04/24/2019
This was a pretty good recipe. My oven runs hot so I baked it less 25 degrees and for a few minutes longer so it wouldn't burn. I threw in some extra asparagus too which turned out pretty good. I think a vegetable is definitely needed and next time I'll probably choose broccoli or zucchini. I think water chestnuts or cashews would give it some good crunch but since I didn't have any I sprinkled panko breadcrumbs over my bowl. There's lots you can do with this recipe. Read More
(1)
Rating: 5 stars
04/21/2019
I would make it again and it is in my special box of daily recipes now. However I did add more sugar due to the saltiness of soy sauce and hoisin sauce. I used the low sodium soy sauce and yet it's still pretty salty. I would cut down the soy sauce to 1/3 cup instead of 1/2 cup like in the recipe and increase the sugar to 1/2 or 3/4 cup if you want a bit sweeter side. Read More
(1)