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Ingredients

• For the chicken:
• 8 large chicken thighs, about 2 1/2 pounds (NOTE: I often remove the skins)
• kosher salt and freshly ground pepper to taste
• 1/4 cup vegetable oil, preferably peanut oil (NOTE: Regardless of the oil you use, I sub half sesame oil here for extra flavor - it's great)
• 1/4 soy sauce
• 2 tbsp. honey
• 2 garlic cloves, minced (NOTE: I often use up to 4 cloves here because I love garlic)
• One 2-inch piece fresh ginger, peeled and minced
• 1 tbsp. toasted coriander (Spread them over the bottom of a small skillet over medium-high heat and toss or stir them until dark brown and fragrant, 3-5 minutes. Transfer to plate to cool, then grind in a small grinder or mortar and pestle. If you use pre-ground coriander, heat it a bit in a pan first and cool....it makes the taste better.)
• 1/4 tsp. curry powder
• 1/4 tsp. cayenne pepper
• ****
• MY ADAPTATIONS to the marinade and Optional:
• 3-4 chopped scallions
• 1/2 cup cilantro
• 1/4 cup hoisin sauce
• ****
• 2 tbsp. unsalted butter (if you're browning the chicken on the stovetop before going into the oven)
• ****
• For the peanut sauce (Can use your favorite bottled, but this is good):
• 3/4 cup peanut butter (creamy or chunky, your preference)
• 1/2 cup hoisin sauce
• 2 tbsp. fresh lime juice
• 1 tbsp. soy sauce
• 2 tsp. sesame oil
• One 1-inch piece of fresh ginger, peeled and minced
• Pinch of crushed red pepper flakes

Description

This Is An Adapted Recipe Of Sara Moulton. I Will Give Her Recipe But Also Show You My Changes, Which Include A Few Extra Ingredients And Short-cutting The Cooking Process. You Can Sub White-meat Pieces If You Want But The Dark Meat Pieces Have Extra Fl

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