This recipe for Thai Chicken Thighs with Peanut Pesto was submitted by Joyce Bowman, Raleigh, NC.

Thai Chicken Thighs with Peanut Pesto

1/4 cup peanut butter
3 cloves garlic
1 piece (1/2-inch) ginger root, chopped
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 teaspoon cayenne pepper

8 boneless, skinless chicken thighs
1/4 cup chopped peanuts
2 green onions, thinly sliced

1. In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until finely ground.
2. Place chicken thighs in baking pan and pour peanut pesto over.
3. Bake in 375°F (190°C) oven about 35 minutes or until fork can be inserted in chicken with ease.
4. Remove to serving platter and sprinkle with peanuts and green onions.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.