Chicken Legs with Grilled Eggplant and Peanut Butter Sauce

Honestly, I think peanut butter makes everything better.  These simple baked chicken legs paired with grilled eggplant and topped with a peanut butter sauce made for a memorable meal.

Recipe adapted from Food Network

Ingredients:

8-12 chicken drumsticks

1 large eggplant

2 teaspoons garlic powder divided

Olive oil spray

Olive oil

1 teaspoon oregano

½ teaspoon red pepper flakes

Salt

Peanut Sauce-

8 Nutter butter or other peanut butter sandwich cookies

1/3 cup creamy peanut butter

3 tablespoons reduced sodium soy sauce

4 tablespoons lime juice and zest from 1 lime

2 tablespoons red wine vinegar

1 tablespoon buffalo sauce

1 teaspoon garlic powder

½ teaspoon red pepper flakes

1 teaspoon grated ginger

Directions:

1. Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil. 
2. Preheat grill to medium heat.
3. Spray chicken with olive oil spray.  Sprinkle garlic powder and salt over drumsticks. 
4. Mix 1-2 tablespoons olive oil with oregano and red pepper flakes.  Rub olive oil on both sides of the eggplant. 
5. Spread out chicken on baking sheet.
6. Bake chicken for 30-35 minutes.
7. Grill eggplant for 3-5 minutes per side.
8. Add cookies, ½ cup warm water, peanut butter, soy sauce, lime juice, wine vinegar, hot sauce, garlic powder, pepper flakes, and ginger to a food processor.  Pulse to mix.  Add ¼ cup more warm water if needed.
9. Optional: Sprinkle more oregano and crushed red pepper on grilled eggplant.
10. Top chicken and eggplant with peanut butter sauce.
11. Enjoy!