Thai Peanut Chicken (Air Fryer)
Ingredients
Scaled from 2 2 servings (approx. 2 chicken thighs per serving)
- 1 pound Bone-in Skin-on Chicken Thighs
- ¼ cup Creamy Peanut Butter
- 1 tablespoon Sriracha Sauce, (adjust for your spice needs)
- 1 tablespoon Soy Sauce
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons lime juice
- 1 teaspoon Minced Garlic
- 1 teaspoon Minced Ginger
- ½ teaspoon Kosher Salt, to taste
- ½ cup hot water
- 5-6 teaspoons Cilantro, finely chopped
- ¼ cup Chopped Green Scallions
- 2-3 tablespoons crushed peanuts
Instructions
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Mix together peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt.
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Pour in the hot water and mix until you have a smooth mixture.
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Place the chicken in a zip-top bag.
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Pour in half of the sauce and mix until the chicken is well coated.
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If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
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Remove the chicken from the bag, bringing with it as much of the marinade as you can.
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Place the coated chicken in the air fryer basket.
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Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
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Garnish with cilantro, onion, and peanuts.
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Serve with the rest of the sauce for dipping.
Nutrition
Per serving
| Calories | 670 |
|---|---|
| Fat | 47 |
| Saturated fat | 11 |
| Trans fat | 0 |
| Unsaturated fat | 36 |
| Cholesterol | 180 |
| Sodium | 980 |
| Carbohydrates | 15 |
| Fiber | 3 |
| Sugar | 8 |
| Protein | 47 |