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Marinated Peanut Chicken A La Laura

Marinated Peanut Chicken A La Laura

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Chicken thighs marinated in a fragrant, crunchy peanut/ginger/honey/turmeric mixture, then baked. If you like chicken and peanuts as much as I do, you'll be wanting to have this every day!!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 929 kcal
  • 46%
  • Fat:
  • 69.4 g
  • 107%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet


  1. In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
  2. Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.
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Some of my family can't eat spicey-hot foods, so this recipe is ideal for them. I used boneless breasts and boneless thighs, so I reduced the heat to 350F, but still baked for 1 hour.


It had some promising flavors, but it was too bland. I added loads of garlic powder (close to 2 tsp, I think), some pepper, some minced garlic, and a dash of soy sauce and scallions- much better. Oh, and it still needed salt to taste- even with soy sauce.


This was ok. It was pretty bland. I would not make it again.