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Thai Peanut Chicken Recipe

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★★★★★

4.6 from 72 reviews

This Thai Peanut Chicken recipe features tender chicken thighs marinated in a rich, creamy peanut sauce infused with coconut milk, lime, garlic, and spices. The chicken is broiled or grilled to perfection, then served with rice and garnished with fresh herbs and crunchy peanuts for a vibrant, flavorful dish inspired by Thai cuisine.

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)

Main

  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
  • cooked white or brown rice, for serving

Garnishes

  • lime wedges
  • whole or chopped peanuts
  • chopped green onions
  • chopped cilantro

Instructions

  1. Prepare the Peanut Sauce: In a medium bowl, vigorously whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and crushed red pepper flakes until fully combined.
  2. Save Sauce Portions: Transfer 1 cup of the prepared peanut sauce to a small bowl, cover it, and refrigerate. Save the remaining sauce (about ½ to 1 cup) to use as the marinade for the chicken.
  3. Bring Sauce to Room Temperature: Fifteen minutes before serving, remove the refrigerated sauce from the fridge to allow it to come to room temperature.
  4. Marinate the Chicken: Place the bite-sized chicken chunks in a baking dish, pour the remaining peanut sauce over them, and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours, stirring at least once during marination.
  5. Prepare for Cooking: Remove marinated chicken from the fridge. Thread pieces onto skewers if using, then place on a lightly greased baking sheet. If not using skewers, fit a baking sheet with a wire rack and arrange chicken pieces on top.
  6. Broil the Chicken: Preheat your 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. Meanwhile, bring the reserved peanut sauce to room temperature.
  7. Rest Chicken after Broiling: Once cooked, carefully remove the chicken from the broiler and let it rest for 5 minutes before serving.
  8. Grill the Chicken (Alternative Method): Preheat the grill to medium-high heat (375° to 450°F). Lightly spray grill grates with cooking spray if desired. Place skewered chicken over indirect heat, close the lid, and grill for 6 minutes. Flip and grill for another 6 to 10 minutes until the chicken reaches 160°F internally and releases easily from the grates.
  9. Rest Chicken after Grilling: Remove skewers from the grill and let the chicken rest for 5 minutes before serving.
  10. Serve: Plate the chicken with cooked white or brown rice, drizzle with the prepared peanut sauce, garnish with lime wedges, chopped peanuts, green onions, and cilantro as desired.

Notes

  • Use dark brown sugar for a deeper, richer flavor in the sauce.
  • If you don’t have soy sauce, fish sauce can be used as a substitute to add authentic Thai flavor.
  • Adjust crushed red pepper flakes according to your preferred spice level.
  • Chicken thighs are preferred for juiciness and tenderness but chicken breasts can be substituted if desired.
  • Allowing the chicken to marinate longer (up to 8 hours) enhances flavor absorption.
  • Threading chicken onto skewers helps with even cooking especially when grilling or broiling.

Keywords: Thai Peanut Chicken, peanut sauce chicken, grilled Thai chicken, broiled chicken thighs, coconut milk chicken, spicy peanut chicken, Thai cuisine

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