This peanut butter baked chicken is bold, savory, and irresistibly unique. Juicy, oven-baked chicken quarters are marinated in a rich, creamy peanut butter sauce infused with garlic, herbs, and a touch of spice—creating layers of deep, roasted flavor. The result is tender chicken with crispy, golden skin and a nutty, tangy finish that pairs perfectly with rice, sweet potatoes, or a fresh salad.
Family of 6
25 minutes
1 hour 35 minutes
Main
6–8 bone-in chicken quarters, cleaned and trimmed
1 tbsp tomato paste
1 tbsp plain yogurt
1–2 tbsp creamy natural peanut butter
4 garlic cloves, crushed
2 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp parsley flakes
1 tsp oregano
1/2–1 tsp crushed red pepper flakes
1 tsp smoked paprika (plus more to sprinkle on top)
1/2–1 tsp cayenne pepper
Juice of 1 large lemon
Avocado oil
Clean and trim the chicken, then pat dry with a paper towel. Place on a baking sheet or in a baking dish.
In a bowl, combine the tomato paste, yogurt, peanut butter, garlic, salt, black pepper, onion powder, parsley, oregano, crushed red pepper, smoked paprika, cayenne, lemon juice, and a drizzle of avocado oil. Mix until smooth and creamy.
Pour the marinade over the chicken and rub thoroughly to coat all sides.
Sprinkle a little extra smoked paprika on top for color and drizzle with more avocado oil. Let marinate for at least 30 minutes (or up to 1 hour for deeper flavor). If short on time, you can skip this step.
Cover the dish with foil and bake at 425°F for 1 hour. Then remove the foil and continue baking for another 20–30 minutes, or until the skin is crispy, golden, and slightly charred.
Spoon the rich pan drippings over the chicken and garnish with fresh parsley. Serve over a bed of rice alongside roasted sweet potatoes or a crisp green salad. Enjoy!
