Thai Chicken Thighs


Each week, The Medium chats with a UTM professor (in this case professional staff!) about one of their favourite recipes.

I admit that, as UTM students, we have access to an assortment of worthwhile resources: department-specific librarians, exclusive job postings, and the infamous dental insurance. However, I think one of the most intriguing is our ability to book free appointments with our own dietitian, Kimberly Green. While it’s a service I might never have considered in the grand scheme of things beyond tests, assignments, and weekly readings, knowing that in the real world (which does indeed exist) I’d normally have to shell out oodles of cash in order to receive a consultation from a health professional like Green, I say why not!

When I requested a favourite recipe from her, Green had to admit it was hard to choose just one. In the end, she went with Thai chicken thighs. “This recipe was given to me by a former work colleague,” she says. “I think one of the nicest things to share with someone is a favourite recipe; every time I make this I think of my old colleagues in Thunder Bay!” She adds that she likes to promote dark meat at UTM because it’s cheaper than chicken breast and much higher in iron, which she says many students don’t get enough of. (And she notes that the sauce would be equally good on shrimp or tofu.)

I certainly feel an overwhelming societal pressure to choose white meat over dark at holiday family meals, trips to Swiss Chalet, and when wandering down the meat aisle at the grocery store. It’s comforting to hear that there are health benefits to both. It looks like I’m crossing over to the dark side… Will you join me?


Thai Chicken Thighs



2 lb (1 kg) chicken boneless, skinless thighs

2 garlic cloves, minced

1 tbsp (15 ml) lemon juice

1 tbsp (15 ml) sesame oil

1 tbsp (15 ml) soy sauce

1 tbsp (15 ml) fresh ginger root, minced

3 tbsp (45 ml) hoisin sauce

2 tbsp (30 ml) peanut butter*

1 tsp (5 mL) hot pepper sauce*

* (Green says, “I use Peanut Butter & Co’s ‘The Heat Is On’ peanut butter, which already has hot pepper spices in it, and then skip the hot pepper sauce.”)


  1. Remove any visible fat from the chicken, and set the chicken into a shallow baking dish.
  2. In a small bowl, combine the remaining ingredients. Stir well.
  3. Spoon the sauce over the chicken and bake in the oven for 50 minutes at 375 F (190 C).
  4. Serve with cooked rice and vegetables.

This article has been corrected from the print edition. In step 2 an egg mixture and burner were mentioned by mistake. A notice will be printed in the September 29, 2014 issue.