Thai Thighs

“We made Thai Thighs for dinner tonight… yum!I used thigh meat, instead of peanut butter I used soy butter (I have a slight peanut allergy, and soy butter tastes pretty much the same), and instead of hot sauce used Thai chili sauce.The mixture was a bit too thick to spread on the thighs evenly so I added about 3 Tbsp of sherry.The resulting sauce that cooked up with the thighs smelled heavenly and tasted wonderful!My husband, who doesn’t like overly-peanutty flavors, liked it quite a lot – he thinks that perhaps the soy butter might have made a difference.In any case, this is a keeper.:)”

“We found this to be an excellent recipe, a great blend of different tastes. It was extremely easy to prepare, and the combination of flavors was evident in every bite. I served it with fried rice and egg rolls. Great meal. Thanks Bergy.”

“Bergy this sauce was fantastic what a great taste!The chicken came out moist, some of the sauce on top burnt but it was still good.The next time I make this I’ll cover with foil after 45 mins. if the legs are this large again.(I had 4 legs & 4 thighs and they weighed 5 pounds)”

“If you were looking for a “Wow, this is great” you won’t likely get it here.Not a horrible taste but I wouldn’t make it again.”

“Delicious! Had a lovely peanutty flavor that went well with the chicken. The sauce, although thick, spread out well on the chicken. I doubled the sauce for my chicken since it weighed twice as much as called for and found it was plenty of sauce, but not too much. I found this a tremendously easy dish to prepare and definitely will make this again! Thanks, Bergy!”

“I’ve prepared this twice with the same outstanding results.There’ve been no leftovers so I can’t yet tell if the flavors would meld over night.I’ll just have to make more!”

“My family and I loved this recipe! I read some of the comments and they side it was too thick so I added a tbl of cooking sherry and 2 tbls of water and it worked out great.My one year old almost two, ate two pieces without the bone of course and she never eats that much. We’ll definately keep this one around. THANKS BERGY!!!!!!!”

“I thought that the flavor of this was great.I come from California where you can go to all kinds of Restaurants, Thai being one of my favorites, then we moved to Idaho where everything is very Americanized, food at Restaurants isn’t a fifth as good.Any way, this is a great way to have Thai food flavors at home.The only thing that I didn’t like was that the sauce kind of burned on the pan, so next time I will add a can of chicken broth and put everything in my crockpot and serve over noodles.mmmmm.sounds good to me!Thank you for a great recipe!”

“I liked it, but next time I’ll use a little less peanut butter.Very good Thai style!”

“Revising – forgot to post starts.This was excellent. Followed the recipe except did not have cilantro. I would like a little more sauce and will make about 50% more. This had good flavour and not too hot. I will make this again soon. Thanks Linda”

“This was AWESOME. I used Sriracha for the hot pepper sauce and also used crunchy peanut butter because that’s what i had on hand. They came out great, my husband liked it and he’s not a fan of peanut butter. But i for some reason the flavor was really outstanding on the skin but not in the meat itself. Maybe next time i’ll triple the sauce and marinate the meat and use the remaining sauce to baste it while baking. But overall, it was awesome. I loved the flavors melding together and the bite of fresh ginger and sriracha working together. Overall a keeper!”

“Thsi recipe gets five stars for flavour and ease of preparation. I had some cubed pork to use up, so I decided to use that instead of the chicken. I also doubled the sauce. I made this for lunch today and it was devoured. Thanks for the recipe.”

“This is only OK for us.”

“These were good.I don’t care for dark meat too much so next time I will try with chicken breast instead.I loved that the peanut butter was not overpowering.At the end I added some steamed broccoli and mixed it around in the sauce that was in the bottom of the pan and that was really good.”

“I thought it was great!,One i got it all mixed up it seemed a little thick,i Didn’t have much on hand to dilute it so i added just a tiny bit of water and it came out great!I might make it again tonight!”

“We loved this!Made as written, with the exception of using powdered ginger, as had no fresh on hand… I know fresh would have added a little zing.Will definitely add this to our repertoire.Thanks, Bergy!”

“This was okay.Not bad, but not absolutely great like I was hoping.I followed everything in the recipe, and added a little liquid like suggested by another person.Also served it with Jasmine rice.May make again, but with my own little tweeking.”

“Very delicious and simple to make. “

“I seem to like anything with an Asian flair and this was no exception.I prepared this way ahead of time and just popped it in the oven just before dinner.I love great and simple recipes.Thanks again Bergy”

“All the ingredients in this sauce are fabulous and by rights it should have tasted fabulous, but something was missing. I agree with some that the sauce was a bit too thick and needed to be thinned a bit with some broth. I really thought I would love this but it missed the mark somehow. Wish I could figure out what it is missing. “