Originally a recipe that uses drumsticks, modified for thighs.
1½ lb boneless skinless chicken thighs
¼ C chunky peanut butter (I like to use unsweetened "natural" PB here)
¼ C water
2 T lemon juice
2 T low-sodium soy sauce
1 T brown sugar
1 T minced garlic
½ tsp ginger
1 tsp crushed red pepper flakes
¼ tsp salt
Black pepper
Put the chicken in a glass bowl or resealable container. Whisk together the next 9 ingredients and pour over the chicken, turning to coat thoroughly. Cover or seal the container and let marinate in the refrigerator for at least three hours or overnight.
Preheat oven to 375°F. Line a 1½ qt baking dish with a piece of aluminum foil or parchment paper large enough to go up the sides, trimming off excess. (You don't have to line the container, but doing so makes clean-up considerably easier.)
Transfer the chicken, along with the marinade, to the prepared dish. Season with the black pepper. Bake, uncovered, 30 minutes or until the meat is cooked through.
Serve, along with the sauce, over noodles, rice, or other grains (I'm into farro right now!!).