Go Back
–+ servings

Easy Thai Peanut Chicken Recipe

Tender, juicy chicken thighs in a rich and creamy peanut sauce. Perfect served on skewers or with a side of rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1 cup unsweetened full-fat coconut milk from can, stirred well
  • 2 tablespoons fresh lime juice juice from approximately 1 medium lime
  • 2 tablespoons soy sauce or fish sauce
  • 1 1/2 tablespoons brown sugar packed, dark preferred
  • 1 teaspoon ground ginger
  • 1 tablespoon minced fresh garlic approximately 3 large cloves
  • 1/2 teaspoon crushed red pepper flakes plus more to taste
For the Chicken
  • 2 pounds boneless, skinless chicken thighs cut into bite-sized chunks
Serving Suggestions (All Optional)
  • cooked white or brown rice
  • 1 cup prepared peanut sauce for serving
  • lime wedges to garnish
  • whole or chopped peanuts to garnish
  • chopped green onions to garnish
  • chopped cilantro to garnish

Method
 

For the Peanut Sauce
  1. Make the Sauce: In a medium bowl, whisk together the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and crushed red pepper flakes until fully combined and smooth.
  2. Reserve Sauce for Serving: Transfer 1 cup of the prepared peanut sauce to a small bowl. Cover with plastic wrap or a lid and refrigerate. This will be your serving sauce. The remaining sauce (about ½ to 1 cup) will be used to marinate the chicken.
  3. Bring to Room Temperature: About 15 minutes before serving, remove the reserved sauce from the refrigerator and let it come to room temperature.
To Marinate the Chicken
  1. Marinate: Place the bite-sized chicken chunks in a large baking dish or mixing bowl. Pour the remaining peanut sauce over the chicken and toss until all pieces are fully coated.
  2. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 1 hour and no more than 8 hours. Toss or stir the chicken at least once while marinating to ensure even coating.
To Broil the Chicken
  1. Preheat Broiler: Preheat your broiler to high. If using skewers, thread the marinated chicken pieces onto metal skewers or wooden skewers that have been soaked in water for 30 minutes. Place skewers on a lightly greased baking sheet. If not using skewers, fit a baking sheet with a wire rack and place the chicken pieces on the rack.
  2. Broil: Place the baking sheet under the broiler and cook for 6 minutes, or until the internal temperature reaches 160°F.
  3. Rest and Serve: Remove the chicken from the broiler and let it rest for 5 minutes before serving. Serve with rice, reserved peanut sauce, and garnishes.
To Grill the Chicken
  1. Preheat Grill: Preheat your grill to medium-high heat (approximately 375° to 450°F). Lightly spray the grill grates with cooking spray if desired.
  2. Grill: Thread the marinated chicken onto skewers and place them on the grill over indirect heat. Close the lid and grill for 6 minutes. Flip the skewers and grill for another 6 to 10 minutes, until the internal temperature reaches 160°F and the chicken releases easily from the grates.
  3. Rest and Serve: Remove the skewers from the grill and let the chicken rest for 5 minutes before serving. Serve with rice, reserved peanut sauce, and garnishes.
To Serve
  1. After resting, transfer the chicken to serving plates. Serve over cooked rice with the reserved peanut sauce on the side. Garnish with lime wedges, chopped peanuts, green onions, and cilantro if desired.

Nutrition

Calories: 420kcal

Notes

Ashley's Pro-Tips:

Coconut Milk: Make sure to use full-fat coconut milk from a can (not the carton kind). Stir it well before measuring, as it can separate in the can.
Marinating Time: Marinate for at least 1 hour for best flavor, but you can marinate up to 8 hours. Don't go longer than 8 hours or the acid in the lime juice can make the chicken mushy.
Chicken Thighs vs. Breasts: I prefer chicken thighs for this recipe because they stay juicier and more tender, but you can absolutely use chicken breasts if you prefer. Just be careful not to overcook them.
Make it Gluten-Free: Use gluten-free soy sauce, tamari, or fish sauce.
Make it Paleo: Use cashew or almond butter instead of peanut butter, fish sauce or coconut aminos instead of soy sauce, and coconut sugar instead of brown sugar.
Spice Level: Start with ½ teaspoon of red pepper flakes and adjust to taste. You can always add more heat, but you can't take it away!
Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop.

Tried this recipe?

Let us know how it was!