Print

Thai Peanut Chicken Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This Thai Peanut Chicken recipe combines tender, marinated chicken thighs with a rich, creamy peanut sauce made from coconut milk, peanut butter, lime juice, soy sauce, and aromatic spices. The chicken is marinated to infuse flavors, then either broiled or grilled to perfection, served alongside rice and garnished with fresh herbs and crunchy peanuts for a deliciously satisfying meal.

Ingredients

Scale

Peanut Sauce

  • 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)

Chicken

  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)

To Serve

  • 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)

Instructions

  1. Prepare the Peanut Sauce: 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 fully combined.
  2. Reserve Peanut Sauce: Transfer 1 cup of the prepared sauce into a small bowl, cover, and refrigerate. This will be served with the chicken later. Save the remaining sauce to marinate the chicken.
  3. Marinate the Chicken: Place the chicken chunks into a baking dish and pour the remaining peanut sauce over them. Toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours, tossing once or twice during the marination.
  4. Prepare for Cooking: After marinating, remove chicken from the fridge and uncover. If using skewers, thread the chicken pieces onto skewers; otherwise, prepare a baking sheet with a wire rack and arrange chicken pieces on the rack.
  5. Broil the Chicken: Preheat the broiler to high. Place the baking sheet with chicken under the broiler and cook for about 6 minutes or until the internal temperature reaches 160°F. Remove and let rest 5 minutes. (Alternatively)
  6. Grill the Chicken: Preheat grill to medium-high heat (375°–450°F). Lightly spray grate with cooking spray if desired. Place chicken skewers over indirect heat, close lid, and grill 6 minutes. Flip and grill an additional 6 to 10 minutes until internal temperature reaches 160°F. Remove and rest 5 minutes.
  7. Bring Reserved Sauce to Room Temperature: While chicken cooks, remove the reserved peanut sauce from the refrigerator and let it warm to room temperature for serving.
  8. Serve: After resting, plate the chicken alongside cooked rice and drizzle with the prepared peanut sauce. Garnish with lime wedges, chopped or whole peanuts, green onions, and cilantro as desired.

Notes

  • Use dark brown sugar to add a richer, deeper flavor to the peanut sauce.
  • Ensure you bring the reserved peanut sauce to room temperature before serving for a smooth consistency.
  • Chicken should be cooked to an internal temperature of 160°F for safe consumption.
  • For grilling, cooking times may vary slightly depending on grill heat and chicken piece size.
  • Skewering the chicken pieces helps with even cooking and ease of handling, but it is optional.

Keywords: Thai peanut chicken, peanut sauce chicken, grilled chicken thighs, Thai chicken recipe, chicken skewers, coconut milk peanut sauce

Find it online: https://servedbynora.com/thai-peanut-chicken-recipe/