This is one of our go-to recipes. It's absolutely delicious and super easy. If you're not a fan of chicken thighs, you can also use chicken breasts or a combo of both. If you like bulk-cooking and you have extra fresh chicken, make a few batches and freeze in sauce. Enjoy!
8 chicken thighs, boneless and skinless
1/4 cup peanut butter
3 cloves chopped garlic
2 tbsp honey
2 tbsp rice vinegar
2 tsp sesame oil
1/4 cup soy sauce
1/4 tsp cayenne pepper
Blend all ingredients except chicken thighs in a blender until smooth.
Place chicken thighs in a glass baking dish and pour sauce over.
Bake at 375F for 35min or until juices run clear. Serve over white basmati rice.
Pair with a green salad with an Asian vinaigrette.