4 boneless skinless chicken breasts
1 cup crushed peanuts
1 tsp cayenne pepper (extremely optional. If you're white like me, don't do it!)
Marinade:
4 cloves minced garlic
1/4 cup soy sauce
1 tsp dry ginger
1 tbs honey
1 tsp rice wine vinegar
Whisk all of the marinade ingredients together and pour into a freezer sized ziplock bag. Add the chicken into the bag and zip it shut. Mix everything around until the chicken is coated with the marinade and then let sit for 20+ minutes, re-mixing occasionally.
Then dip each chicken breast in the crushed peanuts and put it in a baking pan. The peanuts didn't stick very well to mine, so I sprinkled the extra peanuts over everything until all of the pieces were covered.
Extra tip: if you want a super easy and fun way to crush your peanuts, put them in a ziplock bag, zip it shut, find a nice slab of concrete and take your meat tenderizer (or a hammer) to them. Fun!
Bake at 375 for 25 minutes (we had to cook them a little longer... cut open the thickest part to check for pink after 25 minutes.)
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