Even though my Mom’s is the Asian side, this recipe is inspired by my Dad. I’ve never actually seen him use a recipe because he cooks by tasting along the way and basically adding whatever he feels like. And he usually nails it. Cooking without a recipe is how wonderful dishes are created. As you can tell from the title I wasn’t exactly sure what to call this chicken dish. By the time I’ve added a little bit of this and that I frequently end up with a fusion of cuisines. There are so many wonderful ingredients that when combined result in a perfect creation.
Sesame oil, soy sauce, hoisin sauce and peanut butter are what make these chicken thighs a combo of all of those cuisines. They just work so wonderfully well together. It also has two condiments that I wrongfully assumed to be American – BBQ sauce and ketchup, both of which can undoubtedly be found in almost every restaurant in North America. Fun fact: The precise origin of BBQ sauce is somewhat unclear but ketchup on the other hand actually has Asian roots. It was first created in China and then made its way to the Malay states where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kecap (pronounced “kay-chap”), which then evolved to the English word “ketchup”. I’ll admit that ketchup is one of my secret ingredients. The sweetness and tanginess of it compliments many sauces, marinades, and dressings. Trust me, it’s great.
I’m also a big fan of chicken thighs. They’re inexpensive and easy to cook. In fact, I think they’re pretty hard to screw up, especially when they’re coated in marinade and baked in the oven. I don’t have anything against drumsticks or the breast but thighs are definitely the tastiest part of a chicken!
- 6 skinless, boneless chicken thighs (trimmed of excess fat)
- ¼ cup smooth peanut butter
- ¼ cup BBQ sauce
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp mirin
- ½ tsp Worcestershire sauce
- 1 green onion, sliced
- 1 tbsp sesame seeds
- In a baking dish, place chicken thighs in a single layer and pour marinade on top. Ensure that each piece is covered. Cover and marinate for at least 1 hour in the fridge.
- Meanwhile, toast sesame seeds over low-medium heat until slightly golden. Set-aside until you’re ready to garnish the chicken.
- When ready to cook, preheat oven to 375°F. Tightly cover a baking dish with tin foil and bake for 20-25 minutes, or until the internal temperature reaches 165°F. Remove from oven and let rest for 10 minutes. Garnish with chopped green onions and sesame seeds. Serve immediately.