Peanut Baked Chicken
4 chicken legs (about 1 1/2 lb.)
4 chicken thighs (about 1 lb.)
1/2 cup creamy peanut butter
2 tablespoons lite soy sauce
2 tablespoons honey
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 cup honey-roasted peanuts
1/2 cup fine, dry breadcrumbs
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground red pepper
1. Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
2. Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at
HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.)
Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter
mixture onto chicken until evenly coated. Chill 30 minutes, turning
occasionally. Remove chicken from peanut butter mixture, discarding mixture.
3. Process peanuts and next 4 ingredients in a food processor until peanuts
are finely ground. Place crumbs in a large zip-top plastic freezer bag; add
chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack
in an aluminum foil-lined broiler pan.
4. Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest
portion of thigh registers 170°.