Sheetpan Honey Peanut Chicken
Sticky, crispy, and full of bold flavor, this honey peanut chicken is a perfect mix of sweet and salty. A traybake that’s easy to prep and so satisfying.
Equipment
- Sharp knife
- Aluminum foil
Ingredients
- 3 lbs of chicken drumsticks and thighs with the skin on about 1.4kg
- ¼ cup of honey 60ml
- ¼ cup of creamy peanut butter 60g
- ¼ cup of soy sauce 60ml
- 1 tbsp of Worcestershire sauce
- Juice of 3 limes
- ½ cup of olive oil 120ml
- Spring onions sliced for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 425ºF / 220ºC degrees.
- In a bowl whisk together the honey, soy sauce, peanut butter, Worcestershire sauce, lime juice, half a cup of olive oil and season with salt and pepper.
- Pour half into a separate bowl and set aside.
- Take the remaining half of the sauce and toss the chicken to coat all sides. Cover and chill in the fridge for a minimum of 30 minutes to marinate.
- Line a baking sheet with foil and tip the coated chicken onto the tray. Bake in the oven for around 45–55 minutes until the skin is super crispy and the internal temperature of the chicken measures 165ºF / 74ºC on a meat thermometer.
- Serve with a portion of rice, a sprinkling of sliced spring onions and extra lime wedges with the remaining sauce on the side.
