Thai Orange Peanut Chicken (Grilled or Baked)
Phenomenally juicy, flavorful Thai Orange Peanut Chicken is is one of my favorite sweet, tangy savory chicken recipes ever!   I’ve included instructions to both grill or bake your Thai Peanut Chicken so you can make it year round.  Because you are going to want to devour this chicken year round because of the sauce.  oh the sauce.  The Thai Peanut Orange Sauce is so out of this world you will want to slather it on everything!  
    Servings Prep Time
    9chicken thighs 30minutes
    Cook Time
    25minutes (for grilled)
    Servings Prep Time
    9chicken thighs 30minutes
    Cook Time
    25minutes (for grilled)
    this Thai Orange Peanut Chicken (Grilled or Baked) is phenomenal!  Its one of my favorite sweet, tangy savory chicken recipes ever!  the chicken is soooooo juicy and the sauce is out of this world! 
    Ingredients
    • 9 bone-in chicken thighsskin removed (3 lbs.)
    Marinade (optional)
    • 1/4cup low sodium soy sauce
    • 1/4cup orange juice
    • 2tablespoons brown sugar
    • 1/3cup olive oil
    Wet Rub
    • 2tablespoon olive oil
    • 1tsp EACH ground ginger, garlic pwder
    • 1/2tsp EACH onion pwdr, paprika, ground cumin, salt
    • 1/4teaspoon pepper
    Thai Orange Peanut Sauce
    • 1/3cup low sodium soy sauce
    • 1/2cup orange juice
    • 1/2cup orange marmalade
    • 2tablespoons ketchup
    • 1tablespoon rice vinegar
    • 1tablespoon fish sauce
    • 1/4cup packed brown sugar
    • 1teaspoon Sriracha/ Asian hot chili saucemore or less to taste
    • Add later:
    • 1/3cup smooth peanut butter(may sub. crunchy)
    Garnish
    • Chopped roasted peanuts
    • cilantro
    Instructions
    Marinade
    1. Add Marinade ingredients to a large freezer bag and whisk to combine. Add chicken, remove excess air, seal and turn to coat. Marinate 4 hours up to overnight.
    Wet Rub
    1. When ready to grill, remove chicken from marinade and dab off any excess. Place chicken on a baking sheet. Mix Wet Rub Spices with 2 tablespoons olive oil. Rub evenly over both sides of chicken. Let sit 20-30 minutes.
    Thai Orange Peanut Sauce
    1. Meanwhile, whisk all Thai Orange Peanut Sauce ingredients together EXCEPT Peanut Butter in a small saucepan. Bring to a boil then reduce to a simmer for approximately 7-10 minutes or until reduced and slightly thickened, stirring occasionally (it will thicken more as you add peanut butter and upon standing so make sure it’s not too thick).
    2. Stir in peanut butter until smooth. If sauce thickens too much before serving then return to heat and whisk in a little water to thin.
    GRILL DIRECTIONS
    1. Grease and heat grill to medium heat. Add chicken, cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F.
    2. Slather chicken with Orange Peanut Sauce and garnish with cilantro and crushed peanuts. Serve with remaining sauce (extra sauce is especially delicious with rice).
    STOVE TOP/OVEN DIRECTIONS
    1. Preheat oven to 350 degrees F. Heat one tablespoon olive oil over medium high heat. Add chicken (you will need to work in batches), and sear 2-3 minutes per side.
    2. Add chicken to a foil lined, greased 9×13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
    3. Slather chicken with Orange Peanut Sauce and garnish with cilantro and crushed peanuts. Serve with remaining sauce (extra sauce is especially delicious with rice).