Hoisin Peanut Butter Glazed Chicken Drumsticks

I can't believe it has been nearly a month since my last blog post. Don't worry nothing life threatening happened to me the past few weeks. I was basically stuck with loads of paperwork, 2-months of paperwork that I set aside during my PhD exam. I didn't realize that I have that much work to do, so food blogging was set aside for a while, seriously I didn't expect to be that long. Hopefully, I didn't desert you viewers for too long (probably I did). I have lots of blog catching up to do.

Here's a quick update of my weeks:

1. For all of you who were waiting impatiently of the results of my PhD exam, I successfully passed it.
   
   
2. After 8 months from the submission of my thesis, I finally graduated and received my Master degree.
   
   
   
   
   
3. Some of you might already know the news, I will be heading to UK to give a talk about my research at a conference in Cambridge University in mid-July. Afterwards, I will travel around UK until the end of July. I will be meeting some food bloggers. If you live in UK, I would gladly meet you, just send me an e-mail.

If you're busy person like me and don't feel doing much on the stove. This Thai-inspired dish is something you do want to make on your lazy-to-cook days. All you need is to mix all the ingredients for the sauce in a bowl and brush it over the chicken. Leave it in the oven until fully cooked. Remember: a balance of sweet, sour, salty and spicy flavours is key to a great Thai dish. 

Preparation Time: 5 mins
Baking Time: 50-55 mins
Adapted from Canadian Living
Printable Recipe

Ingredients

1/4 cup green onions, minced
2 garlic cloves, minced
3 tbsp hoisin sauce
2 tbsp peanut butter
1 tbsp gingerroot, grated
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp lemon juice
1/2 tsp chili pepper flakes (or Sriracha) (optional)
8-10 chicken legs or thighs

Procedure

1. In a bowl, combine all ingredients except for the chicken.

2. Arrange chicken in a lightly oiled baking pan.

3. Brush sauce over chicken. Bake for 50-55 mins until golden brown and juices run clear when pierced with a fork.

4. Garnish with green onions.