Roasted Chicken Thighs With Peanut Butter BBQ Sauce Recipe (2024)

I freeze tomato paste in 1TB dollops then put the frozen globs in a freezer bag. Need tomato paste? Gotcha covered - and without opening up one of those little cans!

You could slather this sauce on a 2x4 and I would enthusiastically eat it.

With so many peanut butters now labeled "natural" can NYTimes clarify if the product intended should be peanuts only, versus the various peanut butters that include sugar and salt (also labeled "natural")? Thanks!

Tomato paste in a tube, very handy. I like the chipotle alternative though.

This is insanely delicious. Next time I will skip the chicken and stand there shoveling the sauce into my mouth with a spoon. I used honey instead of molasses, less salt, double the cayenne and broiled it for the last 10 minutes to crisp it up a bit. I brushed it generously with the sauce so didn't have that much left over. I will double the amount of sauce I make next time.

I stirred soy sauce and sriracha in to the leftover bbq sauce and added it to warm pasta tossed with sesame oil. The addition of green onion, cilantro, basil, peanuts and chili oil resulted in a delicious take on Thai-style peanut noodles. I impressed myself!

Made this as written* and we both liked the recipe. The bbq sauce seemed pretty balanced. My husband loved the excess sauce drizzled on steamed broccoli.*I used a processed peanut butter for this, as I've pretty much given up on trying to get the oil mixed back in adequately with the "peanuts only" kind.

You did not make the recipe.

I am often annoyed by recipes that have you make too much of something (sauce in this case) and blithely tell you to refrigerate the rest for another use. What if I don't like it? So per my usual modus operandi I cut the sauce in half to have just enough. It's so darn good that now I wish I'd made the full amount. NYT I concede this time, good advice to make extra. ;-0 Using it tonight to grill a butterflied game hen vs roasting chicken thighs in the oven.

You'll get a little more depth with 1-2 tablespoons sweet pickle relish, instead of more honey or molasses.

Great recipe, peanut butter is definitely in the background so not overwhelming. More like a bbq sauce version of a Thai peanut sauce.

This was a huge hit tonight! Imagine my surprise when I grabbed my bottle of Worcestershire sauce and it was empty! Who puts back an empty bottle? I ended up using fish sauce, Sriracha and honey and this was ridiculously good. I also grilled it outside.

Didn’t want to open a new can for a couple of T of tomato paste. Saw the chipotle pepper in just about 2 T of adobo sauce in the fridge left from a recent recipe. Yup, that was a very happy improv. Just enough heat and the right spices.

Really delicious. It has a slight zing to it, so if you don’t like spice, downgrade the paprika and cayenne to 1/4 tsp each. This would be good served with rice. Sauce comes together fast but is one of those dishes where it could be helpful to have everything set out and measured beforehand!

Made this almost exactly as written and it was delicious. Definitely will be making again. Only change was out of necessity. We don’t buy smooth peanut butter so I used the extra crunchy we have and after everything was mixed I used the immersion blender to smooth it out. It was delicious.

I prefer my peanut butter on toastWe found this to be terrible,Much worse than chicken in a commercial barbecue sauceSorry!

Sorry to say, this was a disaster in the view of all who ate it.We followed the recipe.We perfer our peanut butter on toast.

Delicious sauce. Roasted chicken legs without it until they were fully cooked, then added the sauce for a few minutes at the end. Liked it better uncharred but that’s just me. Everyone in the family really enjoyed.

Can I sous vide then grill?

Incredible flavor - guzzling the sauce comments below are hilariously accurate lol. Paired this chicken with ginger, garlic and scallion jasmine rice and roasted green beans. Garnished w cilantro, cause why not.

Amazing bbq sauce. I grilled the chicken instead of oven roast and made a minced ginger, scallion whites, and garlic jasmine rice for the bottom of this and also roasted green beans and carrots with the bbq sauce. Fire!!

Used adobo sauce in place of tomato paste, added sriracha, upped cayenne and paprika by 1/4 teaspoon, added 1 tbsp of relish, 1-2 teaspoons of honey, and the juice of one lime. Also added quite a bit of water to make it more saucy. Delicious.

This was very good. I used cut up boneless chicken breast- roughly the size of thighs. It’s what I had. Thighs would be better. I used chunky peanut butter (again what I had on hand) and the sauce was great. I broiled for a couple of minutes at the end to get that charred look that you see in the photo. I will definitely make this recipe again.

(in the sauce) I cut the oil way back to about 1/2 T and the brown sugar to 1/2 T. For my fellow allergy friends, coconut aminos work great in place of soy sauce, just add extra salt to taste. I like to marinate the chicken in the sauce and oil for about an hour before cooking. Also, boneless skinless breasts cut in half work great.

Made this last night-we're all spice averse, so I cut back on the cayenne. Didn't have low sodium soy, had Bluegrass Soy Sauce (which I really like, and generally use whenever soy sauce is called for). Had my wife taste sauce, she felt it was too sharp/harsh. I added honey, more sugar, more molasses (not to the marinating chicken, I already coated it in the original recipe, but for the left over for dipping). I grilled it, skin burned some, but I got raves on the chicken and the sauce.

I made this with chicken thighs one night, and marinated extra firm tofu slabs in the sauce and cooked them on the grill pan another. Both were delicious!

This is really really good. I’m thinking about working some of the leftover sauce into a grilled cheese. Served with the roasted potato salad with jalapeño lime dressing. Yummy combo!

This is an amazing recipe! I served with white rice and broccoli. Easy to prepare.

Wow! This recipe will be on our monthly rotation forever more. I used a bit less sugar and a bit more paprika, but otherwise I followed the recipe. The chicken was juicy and tender and the sauce was AMAZING. We made an asparagus side dish and ended up drizzling some of the BBQ sauce on them as well.

Good and easy. Served on a toasted whole grain bun with coleslaw on top. Next time, I’ll add a bit more cayenne as I thought the sauce mellowed a tad when baked.