Roasted Chicken Thighs with Peanut Butter Barbecue Sauce



2 tablespoons canola oil

¼ cup minced onion (about 1/4 medium onion)

2 tablespoons tomato paste

½ cup natural smooth peanut butter

¼ cup low-sodium soy sauce

¼ cup distilled white vinegar

2 tablespoons turbinado or light brown sugar

2 tablespoons unsulphured molasses

2 teaspoons Worcestershire sauce

1 ½ teaspoons kosher salt

1 teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon cayenne


2 pounds boneless, skinless chicken thighs

2 tablespoons canola oil

¾ cup barbecue sauce

Kosher salt


Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.

Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.

In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.


Trans Fat: 0 grams
Fat: 40 grams
Calories: 757
Saturated Fat: 7 grams
Unsaturated Fat: 31 grams
Sodium: 1442 milligrams
Sugar: 35 grams
Fiber: 3 grams
Carbohydrate: 45 grams
Protein: 54 grams