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Peanut-Roasted Chicken

Yield 4 servings


  • 4 chicken leg-thigh quarters (about 2 pounds), separated
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 (3-ounce) package honey-roasted peanuts
  • 1/2 cup fine, dry breadcrumbs
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper

How to Make It

  1. Place chicken in a shallow dish or large heavy-duty zip-top plastic bag.

  2. Stir together peanut butter and next 4 ingredients. Pour mixture over chicken; cover or seal, and chill 30 minutes, turning occasionally. Remove chicken from marinade, discarding marinade.

  3. Process peanuts and remaining ingredients in a blender until mixture is crumbly. Place crumbs in a heavy-duty zip-top plastic bag; add chicken, and seal. Shake to coat. Place chicken in a lightly greased 13- x 9-inch baking dish.

  4. Bake at 375° for 45 minutes or until done.