5 chicken thighs , boneless skinless
1/2 can coconut milk , 7 ounces
1/3 cup creamy peanut butter
2 tablespoons soy sauce , low-sodium
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic , minced
1 tablespoon ginger , minced
cilantro , for garnish
Preheat the oven to 375 degrees F.
In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger. Place the chicken, smooth side down into your baking dish, then pour the sauce over it. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).