Peanut Baked Chicken

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A crunchy baked chicken with thai satay inspired flavors. From june 2007 southern living. Serve with rice pilaf and broccoli.

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Steps

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Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.

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Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at high 1 to 2 minutes , stirring until smooth.

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Spoon mixture over chicken in bag , and seal.

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Using hands , work peanut butter mixture onto chicken until evenly coated.

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Chill 30 minutes , turning occasionally.

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Remove chicken from peanut butter mixture , discarding mixture.

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Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground.

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Place crumbs in a large zip-top plastic freezer bag.

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Add chicken , and seal.

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Shake to coat.

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Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.

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Bake at 375 for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170.

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Let thaw in refrigerator overnight.

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To reheat , place chicken on a wire rack in an aluminum foil-lined broiler pan.

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Bake at 375 for 15 to 20 minutes or until thoroughly heated.

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Ingredients

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chicken legs, chicken thighs, creamy peanut butter, light soy sauce, honey, lemon zest, fresh lemon juice, honey-roasted peanuts, panko breadcrumbs, garlic cloves, salt, ground red pepper