Marinated Peanut Chicken A La Laura Recipe - Allrecipes.com
Marinated Peanut Chicken A La Laura Recipe
  • READY IN 1+ days

Marinated Peanut Chicken A La Laura

Recipe by  

"Chicken thighs marinated in a fragrant, crunchy peanut/ginger/honey/turmeric mixture, then baked. If you like chicken and peanuts as much as I do, you'll be wanting to have this every day!!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
  2. Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 day 1 hr 20 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2003

Some of my family can't eat spicey-hot foods, so this recipe is ideal for them. I used boneless breasts and boneless thighs, so I reduced the heat to 350F, but still baked for 1 hour.

 
Most Helpful Critical Review
Jul 07, 2010

It had some promising flavors, but it was too bland. I added loads of garlic powder (close to 2 tsp, I think), some pepper, some minced garlic, and a dash of soy sauce and scallions- much better. Oh, and it still needed salt to taste- even with soy sauce.

 

8 Ratings

Sep 15, 2003

This was ok. It was pretty bland. I would not make it again.

 
Mar 23, 2013

This recipe is quite good. My preference is for spicier, but I wanted to make it as close to the recipe as I could. I used fresh ginger instead of the ground. The next time I make this, I will change it a bit, but as it is written, it has good flavor. One change I would make for sure is to bake uncovered for the last half hour with the skin side up. Soggy skin is a travesty.

 
Aug 04, 2009

This recipe seems promising, I know I shouldn't rate beforehand, but I won't be able to create this for a while and I will forget. It seems that it will be a bit bland if made per recipe requirement, but the basic concept behind it seems awesome. Though this dish would be terribly blasphemous in my house I would have to alter it to have loads of garlic which might make it just right :) I don't make food without garlic in it.

 
May 25, 2014

Love it! It very tasty and moist. My family told me to leave this recipe handy.

 

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Nutrition

  • Calories
  • 929 kcal
  • 46%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 69.4 g
  • 107%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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