Thai Peanut Chicken Recipe

Imagine succulent, juicy chicken glazed in a creamy, tangy, and just-slightly spicy peanut sauce — that’s the magic you get with Thai Peanut Chicken! This stunning dish blends the velvety richness of coconut milk, the zest of lime, and the depth of soy or fish sauce for a crave-worthy meal that impresses every time. Whether you’re making dinner for the family, meal-prepping for the week, or hosting foodie friends, Thai Peanut Chicken promises bold, comforting flavors with every bite.

Ingredients You’ll Need

The beauty of Thai Peanut Chicken is its straightforward ingredient list that packs a punch. Each component brings something special, whether it’s color, texture, or layer upon layer of taste, helping you achieve that signature balance of sweet, salty, tangy, and spicy.

• Creamy Peanut Butter: Provides a rich, nutty base and luscious texture for the sauce; opt for creamy for the smoothest finish.
• Unsweetened Full-Fat Coconut Milk: Adds body and mellow sweetness—stir well before measuring and always use canned, not carton.
• Fresh Lime Juice: Brightens up the dish and offsets the richness; fresh-squeezed is totally worth the squeeze!
• Soy Sauce or Fish Sauce: Lends salty umami depth—choose fish sauce for extra authenticity, but soy sauce keeps it vegetarian-friendly.
• Brown Sugar: Gives a gentle, caramel sweetness and helps the sauce become beautifully glossy—dark brown sugar brings added flavor.
• Ground Ginger: Adds warm, gentle heat and earthiness—fresh is great, but ground is so convenient here.
• Minced Fresh Garlic: Essential for complexity; use big, fresh cloves if possible for the best punch.
• Crushed Red Pepper Flakes: Gives a hint of background heat—add more to taste if you crave a spicy kick.
• Boneless, Skinless Chicken Thighs: Incredibly juicy and more flavorful than breast, and they soak up all the marinade beautifully.
• Cooked Rice (optional): The best way to catch every drop of sauce—choose white or brown rice to suit your cravings.
• Lime Wedges, Peanuts, Green Onions, Cilantro (all optional): For garnish and crunch, offering pops of freshness and color at the table.

How to Make Thai Peanut Chicken

Step 1: Whisk Up the Perfect Peanut Sauce

Gather a medium mixing bowl and whisk together the creamy peanut butter, coconut milk, fresh lime juice, soy sauce or fish sauce, brown sugar, ground ginger, minced garlic, and crushed red pepper flakes. You want the sauce completely smooth and glossy, with no lumps—the fragrance is already irresistible at this stage. Set aside one cup for later, since this will be your finishing sauce and drizzle!

Step 2: Marinate the Chicken

Cut your chicken thighs into bite-sized chunks—perfect for skewering or easy eating. Put them in a baking dish, then pour the remaining peanut sauce over the top. Toss the chicken well so each piece gets a generous, sticky coating. Cover and let it chill in the fridge for at least an hour (or up to eight for even more flavor). A quick toss midway ensures even soaking and just the right amount of tenderness.

Step 3: Prepare for Cooking

If you’re going the skewer route, thread the marinated chicken pieces onto soaked wooden or metal skewers—the kebab style makes serving and grilling a breeze. No skewers? Just arrange marinated pieces on a wire rack placed over a baking sheet. This way, heat circulates and the chicken gets a lightly charred finish.

Step 4: Broil or Grill to Perfection

To broil, heat your broiler to high. Slide in the chicken and cook for about six minutes, or until the internal temperature hits 160°F. The peanut sauce caramelizes at the edges and the kitchen smells heavenly! If grilling, preheat to medium-high, lay the chicken over indirect heat, close the lid, and grill for 6 minutes per side—or until juicy and slightly charred. Let the chicken rest for five minutes before serving, so it stays succulent and flavorful.

Step 5: Serve and Savor

Plate up your Thai Peanut Chicken with a heap of rice, a generous drizzle of the reserved peanut sauce, and your favorite garnishes. The combination of nutty sauce, citrus, and fresh herbs is true dinner magic—don’t be shy with that extra sauce!

How to Serve Thai Peanut Chicken

Garnishes

Don’t skip the finish: a handful of chopped peanuts brings the ultimate crunch and nutty flavor, while fresh cilantro and green onions add color and a little burst of freshness. Lime wedges are the magic touch—squeeze just before eating for an extra bright kick that wakes up the whole plate.

Side Dishes

Thai Peanut Chicken is happiest piled high on fluffy white or nutty brown rice, but jasmine or coconut rice are dreamy options too. Pair with steamed veggies like broccoli, carrots, or snow peas for crunch and color, or serve alongside a cool cucumber salad to balance out the richness of the sauce.

Creative Ways to Present

Why not serve this as a party platter with skewers for easy grabbing, or tuck leftovers into lettuce wraps for a fresh twist? Thai Peanut Chicken also makes a killer filling for banh mi–style sandwiches or a wow-factor addition to rice bowls with pickled veggies and herbs on the side.

Make Ahead and Storage

Storing Leftovers

After dinner, transfer any extra Thai Peanut Chicken and sauce into airtight containers. Store in the refrigerator for up to four days. The flavors continue to meld, so leftovers are absolutely delicious and perfect for easy lunches or next-day dinners.

Freezing

Both marinated, uncooked chicken and cooked Thai Peanut Chicken freeze beautifully. For best results, freeze the chicken and peanut sauce separately in airtight, freezer-safe bags. Thaw overnight in the fridge before reheating, and give the sauce a good stir or whisk before serving to restore its silky texture.

Reheating

For speedy reheating, microwave chicken and sauce in short bursts, stirring in between until heated through. On the stovetop, gently warm them in a skillet over medium-low heat. If the sauce has thickened too much, stir in a splash of coconut milk or water to bring it back to the perfect consistency.

FAQs

Can I make Thai Peanut Chicken with chicken breast instead of thighs?

Absolutely! Just be aware that chicken breast cooks faster and can dry out more easily, so keep an eye on doneness and don’t overcook. Thighs do provide a juicier bite, but both options are delicious with this sauce.

Is Thai Peanut Chicken very spicy?

It typically has a mild, balanced heat thanks to the crushed red pepper flakes. If you prefer things on the milder side, just reduce or omit the flakes. Like more heat? Add extra or top with sliced fresh chilies before serving.

Can I make the peanut sauce in advance?

Yes, and you should! The flavors deepen as it sits, making your next batch even more delicious. Store the sauce in the fridge for up to a week and stir well before drizzling over your next meal.

What’s the best way to keep the chicken juicy?

Marinating is key! Letting the chicken soak in the sauce for at least an hour helps lock in moisture and infuses every bite with flavor. Avoid overcooking—you’re aiming for juicy, just-cooked chicken with beautifully caramelized edges.

Can I make Thai Peanut Chicken gluten-free?

Absolutely! Just use tamari or a gluten-free soy sauce alternative in the peanut sauce, and you’re good to go. Double-check any other bottled sauces for hidden gluten just to be safe.

Final Thoughts

Whether you’re new to Thai Peanut Chicken or it’s already a regular in your recipe lineup, I can’t wait for you to dig in and fall in love with these bold flavors and unbeatable textures. It’s the kind of dish that always gets rave reviews and leaves everyone hoping for leftovers—so go on, give it a try soon and enjoy every vibrant, saucy bite!

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