Thai Chicken Thighs, gluten free dairy free

I use the family pack of chicken thighs (3 1/2 lbs). They are on sale buy one get one free this week. Woo-hoo! I made up one recipe to toss in the freezer for another day. I serve this with rice and veggies. I think this would work well in a crock pot also.

My family LOVES this dish. It is so flavorful and tender. Serve over rice, mashed cauliflower, quinoa, squash or sweet potatoes. So good!

The Recipe: Thai Chicken Thighs


  • 3 1/2 pounds chicken thighs
  • 6 cloves garlic, minced
  • 5 tablespoons GFCF hoisin sauce, such as Dynasty
  • 4 1/2 tablespoons peanut butter
  • 1 1/2 tablespoons fresh ginger, finely grated
  • 1 1/2 tablespoons GFCF soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon GFCF hot pepper sauce
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 cup green onions, sliced thinly


  • In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce.
  • Remove skin and fat from thighs. Rinse. Arrange chicken thighs in a 9×13 baking dish. Spoon sauce over the chicken, coating all sides of the chicken with the sauce.
  • Bake at 375F degrees for 45-50 minutes or until cooked through.
  • Sprinkle with cilantro and green onions.