Chutney-Hoisin Chicken Thighs

• 4 large garlic cloves, minced
• 2 to 3 quarter-sized fresh ginger slices, peeled and finely chopped
• 1/2 cup hoisin sauce
• 1/4 cup mango chutney
• 2 tablespoons rice wine vinegar
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons sesame oil
• 8 to 12 chicken thighs, skinned and trimmed
• 1/3 cup finely chopped peanuts, salted and dry roasted
• Corn oil

1. Position the oven racks so that they are evenly spaced and one rack is in the center of the oven.
2. Preheat the oven to convection roast at 425F.
3. Cover a shallow baking pan or broiler pan with foil and coat with nonstick spray.
4. In a large bowl, mix together the garlic, ginger, hoisin sauce, chutney, vinegar, pepper, and sesame oil.
5. Rinse the chicken thighs and pat dry with paper towels and coat with the sauce.
6. Roll in the chopped peanuts.
7. Place the chicken on the prepared pan and drizzle with corn oil.
8. Place the pan on the center rack and roast for 25 to 30 minutes or until the thighs are no longer pink in the center, juices run clear, and instant thermometer reads 170F.

garlic, ginger slices, hoisin sauce, mango, rice wine vinegar, freshly ground black pepper, sesame oil, chicken, peanuts, oil

Taken from www.epicurious.com/recipes/food/views/chutney-hoisin-chicken-thighs-372471 (may not work)