8 chicken pieces, thighs or drumsticks, or 4 chicken breasts with bone
1/4 cup smooth peanut or almond butter
2 tablespoons lemon juice or vinegar
1 teaspoon soya sauce, preferably low sodium
1 teaspoon hot sauce, any type (optional)
2-3 garlic cloves, finely chopped, or 1 teaspoon garlic powder
PREPARATIONS
Mix all the marinade ingredients in a large bowl. Add the chicken and combine until each piece is well-coated. Place in the fridge to marinade for at least 30 minutes.
Preheat the oven to 450º F. Place the chicken in a casserole dish.
Place in the oven. Cook for 15 minutes then turn down the temperature to 350º F.
Cook for a total of 40 minutes or until internal temperature is 165º F. Chicken must be cooked until juices run clear or at least 165º F. Do not mix raw with cooked; use clean tongs to flip chicken and a clean plate to place the cooked chicken.
