Sticky Chicky Dump Chicken

• 2 tablespoons oil (optional)
• 1 tablespoon soy sauce
• 3 tablespoons smooth peanut butter (I use Adam's all-natural creamy peanut butter)
• 3 tablespoons ketchup
• 1 1/2 lbs chicken pieces (I use 5-6 pieces, depending on size, I find that thighs or hindquarters work best)

1. For immediate cooking:
2. Preheat oven to 350u0b0F
3. Combine sauce ingredients and blend until smooth.
4. Toss chicken with sauce and place into a large baking dish.
5. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
6. For freezing:
7. Combine sauce ingredients until smooth.
8. Place sauce and chicken into a 1-gallon freezer bag.
9. Shake to coat chicken.
10. Lay flat in freezer.
11. To thaw and cook:
12. Thaw completely.
13. Preheat the oven to 350u0b0F
14. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

oil, soy sauce, smooth peanut butter, ketchup, chicken

Taken from www.food.com/recipe/sticky-chicky-dump-chicken-166089 (may not work)