8 boneless, skinless chicken thighs
1/4 cup organic peanut butter
3 garlic cloves
1 piece (1/2″) ginger root, chopped
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 teaspoon cayenne pepper
1/4 cup chopped peanuts
2 green onions, thinly sliced

Place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper in a food processor or blender. Process until finely ground. Place chicken thighs in baking pan and pour peanut pesto over. Bake in 375 degrees F oven about 35 minutes. Remove to serving platter and sprinkle with peanuts and green onions. Makes 4 servings.

Recipe from The Chicken Book: the 43rd national chicken cooking contest.