Thai Peanut Chicken
Updated Jan 04, 2026
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Thai Peanut Chicken is made with tender, bite-sized chicken thighs marinated in a rich, creamy peanut sauce and broiled until golden with lightly charred edges. It’s an easy, flavor-packed dinner that’s perfect for busy weeknights or meal prep.
If you love peanut-forward recipes, you may also enjoy my Peanut Butter Chili Oil Noodles, Sheet Pan Crispy Tofu & Broccoli with Peanut Sauce, or Peanut Butter Miso Noodle Soup.
🐝 Quick Look: Thai Peanut Chicken Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- ⏳ Total Time: 1 hour 25 minutes (including at least 1 hour marinating time)
- 🍽 Serves: 4
- ⚡ Calories: ~594 per serving
- 🍳 Cook Method: Broiled on a sheet pan
- 🧂 Main Ingredients: Chicken thighs, peanut butter, coconut milk, Thai red curry paste
- 👩🍳 Flavor Profile: Savory, creamy, nutty, umami
- ⭐ Difficulty: Easy. Minimal prep and mostly hands-off.
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Why You’ll Love This Recipe
- Big flavor with simple ingredients: This Thai Peanut Chicken uses pantry-friendly ingredients like peanut butter, coconut milk, and soy sauce to create a rich, savory, umami-packed sauce without anything complicated.
- Perfect for weeknights: The chicken marinates quickly and cooks under the broiler in minutes, making this an easy dinner option when you want something bold but low effort. If you’re looking for another oven-based chicken recipe, try my Sheet Pan Harissa Chicken.
- Great for meal prep: The chicken reheats well and the peanut sauce stays creamy, making it ideal for prepping ahead and enjoying throughout the week. This Chipotle Copycat Chicken is another great option for meal-prep-friendly bowls.
- Versatile serving options: Serve it over rice, rice noodles, or veggies, or turn it into a customizable bowl with fresh toppings like Thai Cucumber Salad, herbs, and lime.
- Peanut sauce lovers will be obsessed: If you love creamy peanut-forward recipes, this dish delivers, with extra sauce reserved for drizzling just before serving. Don’t miss my Peanut Butter Chili Oil Noodles as well.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Full-Fat Canned Coconut Milk: I recommend using full-fat coconut milk from a can for the best texture and flavor. It keeps the peanut sauce rich, creamy, and well-balanced.
- Fish Sauce: Don’t be intimidated by fish sauce! While it’s pungent on its own, it melts into the sauce and adds deep savory, salty, umami flavor without tasting fishy.
- Boneless Skinless Chicken Thighs: Chicken thighs are ideal for this recipe because they stay tender and juicy under the broiler and are so much harder to overcook than chicken breasts. They also develop great color and char.
Tips and Substitutions
- Chicken thighs vs breasts: Chicken thighs stay juicier under the broiler, but chicken breasts can be used. Cut them into evenly sized pieces and watch closely to avoid overcooking.
- Peanut sauce consistency: If the sauce thickens too much, whisk in a splash of warm water or coconut milk until smooth.
- Chili sauce: I tested this recipe with Chin-Su chili sauce, but sriracha works just as well. Use whichever you prefer based on heat and sweetness.
- No broiler: You can bake the chicken at 425°F until cooked through, but the broiler gives the best char and flavor.
How to Make Thai Peanut Chicken
See the recipe card below for full instructions and exact amounts.
- Add all peanut sauce ingredients to a bowl.
- Whisk the sauce until fully combined and creamy.
- Toss the chicken in the peanut sauce until evenly coated.
- Spread the marinated chicken in a single layer on a wire rack set over a baking sheet.
- Broil the chicken until cooked through and lightly charred, rotating the pan as needed.
- Serve the broiled peanut chicken with the reserved sauce and your favorite toppings.
Thai Peanut Chicken FAQs
Is Thai peanut chicken spicy?
Thai peanut chicken has mild heat from the chili sauce and red curry paste, but it’s not overly spicy. You can easily adjust the heat by using less chili sauce.
Can I make Thai peanut chicken with chicken breasts instead of chicken thighs?
Yes, chicken breasts can be used, but chicken thighs are recommended because they stay juicier under the broiler. If using breasts, cut them into evenly sized pieces and watch closely to avoid overcooking. They cook faster than chicken thighs because they are leaner.
Does Thai peanut chicken have coconut milk?
Yes, this recipe uses full-fat canned coconut milk in the peanut sauce, which helps create a rich, creamy texture and balances the savory flavors.
Can I bake Thai peanut chicken instead of broiling it?
Yes, the chicken can be baked at 425°F until cooked through, but broiling gives the best char and flavor.
More Easy Chicken Recipes
Thai Peanut Chicken
Tender, bite-sized chicken thighs marinated in a rich, creamy Thai peanut sauce, then broiled until golden with lightly charred edges. Extra peanut sauce is reserved for drizzling, making this an easy, flavor-packed weeknight dinner that also works great for meal prep.
Equipment
Ingredients
Peanut Sauce
- ½ cup Creamy Peanut Butter
- ¾ cup Full Fat Coconut Milk
- 2 tablespoons Light Soy Sauce
- 1 ½ tablespoons Fish Sauce
- 4 cloves Garlic, grated
- 1 tablespoon Thai Red Curry Paste
- ½ teaspoon Ginger Powder
- 2 ½ tablespoons Dark Brown Sugar
- 2 tablespoons Lime Juice, about 1 lime
- 1 tablespoon Sriracha, or chili sauce of choice
Other Ingredients
- 2 pounds Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- ½ teaspoon Kosher Salt
Instructions
Peanut Sauce
- Whisk sauce: In a large bowl, add all peanut sauce ingredients and whisk until smooth and fully combined.
- Reserve sauce: Measure out ¾ cup of the peanut sauce and leave it in the bowl. Transfer the remaining sauce to a separate container, cover, and refrigerate for serving.
Chicken
- Season sauce: Add the kosher salt to the remaining ¾ cup of peanut sauce in the bowl and stir to combine.
- Marinate chicken: Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour or up to 12 hours.
- Prep pan: Preheat the broiler. Place a wire rack on top of a baking sheet and arrange the marinated chicken in an even layer on the rack.
- Broil: Place the baking sheet on the top oven rack, directly under the broiler. Broil for 8 minutes, rotate the pan, then broil for another 2 to 6 minutes until the chicken is cooked through and deeply golden with light charring.
- Serve: Serve the chicken with the reserved peanut sauce.
Video
Notes
- Chicken: Boneless, skinless chicken thighs are recommended for the best flavor and moisture under the broiler. Cut the chicken into evenly sized, bite-sized pieces so they cook at the same rate.
- Marinating time: Marinate the chicken for at least 1 hour for the best flavor. It can marinate for up to 12 hours without becoming mushy.
- Soy sauce: Light soy sauce is recommended. I typically use reduced sodium soy sauce to better control the salt level.
- Chili sauce: I used Chin-Su chili sauce when testing this recipe, but sriracha works just as well. Chin-Su is slightly sweeter and garlicky, while sriracha has a sharper heat. Use whichever you prefer.
- Reserved peanut sauce: The reserved peanut sauce is meant for drizzling and serving, not for cooking. It will thicken in the fridge so let it sit at room temperature for about 30 minutes or whisk in a splash of warm water or coconut milk until smooth.
- Broiler setup: Place the oven rack in the top position so the chicken sits close to the broiler element. Keep an eye on the chicken during the last few minutes to prevent burning, as broilers vary.
- Doneness: The chicken is done when it reaches an internal temperature of 165°F and has lightly charred edges.
- Serving suggestions: Serve over jasmine rice, coconut rice, or rice noodles, and finish with fresh herbs like cilantro, green onions, or a squeeze of lime. I suggest pairing with my Thai Cucumber Salad.
- Storage: Store leftover chicken and reserved peanut sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken gently and drizzle with the reserved sauce just before serving.
Nutrition
Calories: 594kcal, Carbohydrates: 19g, Protein: 53g, Fat: 35g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 215mg, Sodium: 1758mg, Potassium: 908mg, Fiber: 2g, Sugar: 12g, Vitamin A: 655IU, Vitamin C: 6mg, Calcium: 67mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I could literally eat this peanut sauce by the spoonful. I hope you love the recipe as much as I do!
Peanut sauce was amazing and paired great with the Thai cucumber salad linked in the recipe. I also served it with some cabbage slaw for an extra veggie, and we grilled the chicken instead of broiling. Will definitely be making again!
This was SO GOOD! Best peanut sauce we’ve ever had. Will definitely be making again. Paired really well with a Thai cucumber salad.
Wow, thank you so much for the glowing review! Funny enough, I just posted a recipe for the Thai cucumber salad I paired with this chicken 🙂
Ah-amazing! Best peanut sauce I’ve ever had. Perfectly balanced. Impeccable consistency. So crave-able and delicious!