Name: Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
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, for serving; lime wedges; whole or chopped peanuts; chopped green onions; chopped cilantro

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Introduction

Thai Peanut Chicken is a flavorful and creamy dish that combines tender chicken thighs with a rich peanut sauce infused with lime, garlic, and spices. Perfectly grilled or broiled, it’s a delicious way to enjoy Thai-inspired flavors at home.

The image shows a black cast iron pan filled with creamy yellow curry that has chunks of chicken mixed in. The curry is thick and smooth with small green herb pieces scattered across the surface. On the right side, there are bright red sliced chili peppers and fresh green cilantro leaves, adding color contrast. A wooden spoon is scooping some of the curry from the pan, showing the texture of the chicken and sauce up close. The background is a clean white marbled surface with a few small herbs scattered around. 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, 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
lime wedges (to garnish)
whole or chopped peanuts (to garnish)
chopped green onions (to garnish)
chopped cilantro (to garnish)

Instructions

Step 1: 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 to make the peanut sauce.
Step 2: Transfer 1 cup of the prepared peanut sauce to a small bowl, cover, and refrigerate. Reserve the remaining sauce (about ½ to 1 cup) to use as the chicken marinade.
Step 3: Place the 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 and up to 8 hours, stirring once during marinating.
Step 4: When ready to cook, remove the chicken from the fridge and uncover. Thread the chicken pieces onto skewers, or place them on a wire rack set over a baking sheet if not using skewers.
Step 5: To broil: Preheat the broiler to high. Broil the chicken 6 minutes or until the internal temperature reaches 160° Fahrenheit, turning as needed. Let rest 5 minutes before serving.
Step 6: To grill: Preheat grill to medium-high heat (375° to 450° Fahrenheit). Lightly oil the grill grates if desired. Grill skewers over indirect heat, covered, for 6 minutes. Flip and grill another 6 to 10 minutes until 160° Fahrenheit. Let rest 5 minutes before serving.
Step 7: Serve the chicken with cooked rice, a spoonful of the chilled peanut sauce, lime wedges, and garnish with peanuts, green onions, and cilantro.

Tips & Variations

Use fish sauce instead of soy sauce for a more authentic Thai flavor.
Adjust the crushed red pepper flakes to control the heat level.
For a thicker sauce, reduce the coconut milk slightly before mixing.
Swap chicken thighs for chicken breasts if preferred, but thighs stay juicier.
Leftover sauce can be used as a dipping sauce or salad dressing.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stovetop to avoid drying out. The sauce may thicken when chilled; stir in a splash of water or coconut milk to loosen before serving.

How to Serve

A black skillet filled with a creamy, thick yellow-orange curry with visible chunks of chicken mixed throughout, topped with chopped green cilantro and crushed peanuts scattered on the surface. Bright red chili slices sit near the center, adding a pop of color. A wooden spoon with a smooth, light grain pattern scoops up a portion of the curry, resting in the skillet. The skillet sits on a white marbled surface with some scattered cilantro leaves around. 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 and stir well before using.

Is it better to marinate the chicken overnight?

Marinating for at least 1 hour develops flavor, but marinating overnight (up to 8 hours) gives the best taste and tenderness.