A delightful twist on baked chicken, featuring a crunchy peanut crust and a tangy glaze.
Place the chicken legs in a gallon-size zip-top plastic bag.
Using a zip-top bag makes it easy to coat the chicken evenly without making a mess.
In a microwave-safe bowl, combine the peanut butter, soy sauce, honey, lemon zest, and lemon juice. Microwave for 1-2 minutes, stirring until smooth.
Microwaving the mixture helps to blend the ingredients smoothly and enhances the flavors.
Pour the glaze over the chicken in the bag, seal, and massage to coat evenly. Marinate in the refrigerator for 30 minutes.
Marinating allows the flavors to penetrate the chicken, making it more flavorful.
Preheat the oven to 375°F (190°C).
Preheating ensures the chicken cooks evenly and achieves a crispy crust.
In a food processor, pulse the peanuts, breadcrumbs, garlic powder, and salt until finely ground. Transfer to a shallow dish.
Grinding the coating ingredients together ensures an even distribution of flavors.
Remove the chicken from the marinade, letting excess drip off. Coat each piece in the peanut mixture, pressing to adhere.
Pressing the coating firmly onto the chicken helps it stick better during baking.
Place the coated chicken on a wire rack set over a baking sheet. Bake for 35 minutes or until the internal temperature reaches 170°F (77°C).
Using a wire rack allows air to circulate, ensuring a crispy crust.
Serve the chicken warm with your favorite sides. Enjoy!
Garnish with chopped fresh herbs for a pop of color and added freshness.
