Name: Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: PT-491721H10M30S
Total time: PT-491721H10M30S
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; 1 cup unsweetened, full-fat coconut milk (from can, not carton; stirred well); 2 tablespoons fresh lime juice (juice from approximately 1 medium lime); 2 tablespoons soy sauce (or fish sauce); 1 ½ packed tablespoons brown sugar (dark preferred); 1 teaspoon ground ginger; 1 tablespoon minced fresh garlic (approximately 3 large cloves); ½ teaspoon crushed red pepper flakes (plus more to taste); 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks); Cooked white or brown rice; 1 cup prepared peanut sauce (from above ingredients); Lime wedges (to garnish); Whole or chopped peanuts (to garnish); Chopped green onions (to garnish); Chopped cilantro (to garnish)

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Introduction

This Thai Peanut Chicken recipe offers a delicious blend of creamy peanut sauce and tender marinated chicken thighs, perfect for a flavorful weeknight dinner. Served over rice and garnished with fresh herbs and peanuts, it’s a vibrant dish that’s easy to prepare and sure to impress.

A white bowl filled with white rice on the left side and grilled chicken pieces on the right side, the chicken is golden brown with char marks and topped with light green chopped herbs and small scattered peanuts. Two fresh lime wedges rest on top of the chicken. The bowl is placed on a white marbled textured surface with a beige cloth partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup creamy peanut butter
1 cup unsweetened, full-fat coconut milk (from can, stirred well)
2 tablespoons fresh lime juice (about 1 medium lime)
2 tablespoons soy sauce (or fish sauce)
1 ½ packed tablespoons brown sugar (dark preferred)
1 teaspoon ground ginger
1 tablespoon minced fresh garlic (about 3 large cloves)
½ teaspoon crushed red pepper flakes (plus more to taste)
2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
Cooked white or brown rice
1 cup prepared peanut sauce (from ingredients above)
Lime wedges (for garnish)
Whole or chopped peanuts (for garnish)
Chopped green onions (for garnish)
Chopped cilantro (for garnish)

Instructions

Step 1: In a medium bowl, whisk together ½ cup peanut butter, 1 cup coconut milk, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 ½ tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced garlic, and ½ teaspoon crushed red pepper flakes until smooth and fully combined.
Step 2: Transfer 1 cup of this peanut sauce to a small bowl, cover, and refrigerate for serving. Reserve the remaining sauce to marinate the chicken.
Step 3: Place chicken chunks in a baking dish. Pour the reserved peanut sauce over the chicken and toss until fully coated. Cover and refrigerate for at least 1 hour, up to 8 hours, tossing once during marinating.
Step 4: Preheat your broiler to high or grill to medium-high heat (375°–450°F). If using broiler, place marinated chicken on a lightly greased baking sheet or wire rack. If grilling, thread chicken onto skewers and lightly spray grill grate.
Step 5: Broil chicken for about 6 minutes until it reaches an internal temperature of 160°F. If grilling, cook over indirect heat for 6 minutes per side, until internal temperature reaches 160°F and chicken easily releases from the grill.
Step 6: Remove chicken from heat and let rest for 5 minutes. While resting, bring the refrigerated peanut sauce to room temperature.
Step 7: Serve chicken over cooked rice, with warmed peanut sauce on the side. Garnish with lime wedges, peanuts, green onions, and cilantro as desired.

Tips & Variations

Use fish sauce instead of soy sauce for a more authentic Thai flavor.
Add extra crushed red pepper flakes if you prefer a spicier dish.
Substitute chicken thighs with chicken breasts for a leaner option, but watch cooking time to avoid dryness.
For a creamy texture, stir some peanut sauce into the cooked rice before serving.

Storage

Store leftover cooked chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying the chicken. The peanut sauce can be thinned slightly with water or coconut milk when reheating.

How to Serve

Two white bowls filled with a layer of white rice at the bottom and topped with grilled chicken pieces that are golden brown with char marks and scattered green herbs. Each bowl also has slices of lime on the side resting on the rice. The bowls are placed on a white marbled surface with a light gray cloth nearby. Surrounding the bowls are two glasses of iced coffee with milk and a small white creamer cup with a sprinkle of crushed nuts on top. A woman's hand is holding a piece of grilled chicken above one bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before using.

What can I use if I don’t have coconut milk?

Full-fat coconut milk is preferred for its creaminess and flavor, but you can substitute with regular milk or a non-dairy milk like almond milk in a pinch. The sauce may be less rich.