Description
This Thai Peanut Chicken recipe features tender, marinated chicken thighs coated in a rich and creamy peanut sauce made with coconut milk, lime juice, soy sauce, brown sugar, garlic, ginger, and chili flakes. The chicken is marinated for up to 8 hours to infuse flavors and then cooked by broiling or grilling. Served over white or brown rice and garnished with lime wedges, chopped peanuts, green onions, and cilantro, it’s a flavorful and satisfying meal perfect for any occasion.
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)
- 1½ 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)
For Serving and Garnish
- 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
- Prepare the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, stirred coconut milk, fresh lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and crushed red pepper flakes until the sauce is smooth and fully combined. Reserve a portion of this sauce to be used later for marinating the chicken.
- Marinate the Chicken: Coat the bite-sized chicken thigh pieces thoroughly with the reserved peanut sauce. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour and up to 8 hours, allowing the flavors to deeply penetrate the meat.
- Prepare for Cooking: After marinating, thread the chicken pieces onto skewers if grilling or place the pieces spaced out on a baking sheet if broiling.
- Broil the Chicken: Place the baking sheet under the broiler, keeping the chicken a few inches from the heat source. Broil the chicken pieces, turning once if needed, until fully cooked through and slightly caramelized, about 6-8 minutes per side depending on your broiler’s intensity. Remove and let rest briefly before serving.
- Grill the Chicken: If using a grill, place the chicken skewers over medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165°F (74°C) and the exterior has nice grill marks and slight char, roughly 10-12 minutes.
- Serve the Thai Peanut Chicken: Plate the cooked chicken over warm white or brown rice. Drizzle additional prepared peanut sauce on top or serve on the side. Garnish with lime wedges, chopped peanuts, green onions, and cilantro to add fresh, crunchy elements and brightness to the dish.
Notes
- Dark brown sugar is preferred as it adds a deeper molasses flavor that complements the peanut sauce well.
- For more heat, increase the crushed red pepper flakes to taste.
- Ensure to use full-fat coconut milk from a can for the richest, creamiest sauce texture rather than cartons.
- Marinating the chicken longer (up to 8 hours) enhances flavor but avoid marinating too long to prevent texture breakdown.
- Chicken thighs are recommended for juicier, more flavorful results compared to chicken breasts.
