Thai Peanut Chicken
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, see Notes
- 1 teaspoon ground ginger
- 1 tablespoon minced fresh garlic
approximately 3 large cloves
- plus more to taste½ teaspoon crushed red pepper flakes
- 2 pounds boneless
skinless chicken thighs, cut into bite-sized chunks
- cooked white or brown rice
- 1 cup prepared peanut sauce
made from ingredients listed above
- lime wedges
to garnish
- whole or chopped peanuts
to garnish
- chopped green onions
to garnish
- chopped cilantro
to garnish
Directions
- 1
Add ½ cup creamy peanut butter, 1 cup unsweetened, full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes to medium bowl. Whisk ingredients together vigorously until fully combined.
- 2
Place bite-sized chunks of 2 pounds boneless, skinless chicken thighs in baking dish.
- 3
Preheat broiler to high. When preheated, place baking sheet with chicken under broiler. Broil chicken 6 minutes or until internal temperature reaches 160° Fahrenheit.
- 4
Preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit. Lightly spray grill grate with cooking spray (optional).
- 5
After allowing chicken to rest 5 minutes, transfer chicken to serving plates. Serve chicken with cooked white or brown rice1 cup prepared peanut sauce, and lime wedges. Garnish dish with whole or chopped peanuts, chopped green onions, and chopped cilantro if desired.
Thai Peanut Chicken
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About this Recipe
Craving a taste of tender, flavor-packed chicken coated in a luscious peanut sauce? This Thai Peanut Chicken recipe delivers rich, satisfying flavors right to your kitchen, transforming simple ingredients into a meal you'll want to make again and again.
This recipe works wonders because it leverages the natural juiciness of boneless, skinless chicken thighs, perfectly complemented by a truly exceptional peanut sauce. The sauce combines creamy peanut butter with the velvety richness of full-fat coconut milk, brightened by fresh lime juice, and balanced with savory soy or fish sauce, brown sugar, ginger, garlic, and a hint of red pepper flakes. It’s a symphony of sweet, savory, tangy, and subtly spicy notes that cling beautifully to every piece of chicken.
What you can expect is a dish that's wonderfully aromatic and deeply flavorful. Each bite offers incredibly tender chicken enveloped in a thick, creamy sauce that’s both comforting and vibrant. The slight warmth from the ginger and red pepper flakes adds an exciting kick without overpowering the rich peanut base. It’s a versatile dish that feels special enough for guests yet straightforward enough for a weeknight dinner.
Feel free to customize this recipe to your liking. If you prefer, swap soy sauce for fish sauce for a more umami depth, or vice versa. The recipe specifically mentions dark brown sugar is preferred, but any brown sugar will work. You can easily adjust the heat by adding more or fewer crushed red pepper flakes to suit your taste. Don't shy away from extra garnishes like chopped cilantro, green onions, or whole peanuts for added texture and freshness.
Serve this delightful Thai Peanut Chicken either on skewers for a fun presentation or simply alongside fluffy cooked white or brown rice to soak up every drop of that incredible sauce. A wedge of fresh lime squeezed over just before serving adds a final burst of brightness that truly elevates the dish.