Thai Thighs

For my "other" category this month, I thought I'd go out on a limb and try something new....this recipe is adapted from the Fix, Freeze, Feast cookbook that I just LOVE! So, we'll try a little Thai!

Ingredients:

1 Tray of Chicken Thighs on the bone-skin removed (about 7 lbs)

6 green onions, chopped

3/4 c. hoisin sauce

1/2 c. natural peanut butter

1/2 c. water

1/4 c. soy sauce

1/4 c. toasted sesame oil

1/4 c. lemon juice

6 t. minced garlic

6 t. ginger paste (produce section of market)

1 1/2 t. crushed red pepper flakes (optional)

3 one-gallon zip loc bags labeled

Directions:

1. Rinse and divide chicken evenly among the bags

2. Whisk together the scallions, hoisin, peanut butter, water, soy sauce, sesame oil, and lemon juice in a med. bowl; divide the sauce evenly over the chicken. Into each bag measure 2 t. garlic, 2t. ginger. Add 1/2 t. read pepper to each bag, if desired.

3. Seal and freeze

To Cook One Entree:

1. Completely thaw in the refrigerator.

2. Preheat the oven to 375.

3. Place the chicken in a lightly greased baking dish. Bake uncovered for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 180 degrees.