Thai Peanut Chicken made with tender, bite-sized boneless skinless chicken thighs marinated in a rich, flavorful peanut sauce. Broiled to perfection for a crispy, charred exterior. The creamy peanut sauce is so delicious that you'll want to eat it by the spoonful! This Thai-inspired chicken dish is perfect for weeknight dinners or meal prep. Create a custom, flavorful Thai Peanut Chicken bowl by pairing with white rice, my Thai Cucumber Salad recipe, and lime wedges. Or keep it simple and serve with steamed rice and roasted vegetables, topped with plenty of that extra peanut sauce.

If you're craving more peanut butter goodness, check out these delicious recipes: Peanut Butter Chili Oil Noodles, Sheet Pan Crispy Tofu & Broccoli with Peanut Sauce, and Peanut Butter Miso Noodle Soup.

Watch how to make the recipe here!

Recipe Ingredients

See the full list of ingredients with exact quantities on the recipe card below.

Full-Fat Canned Coconut Milk: I recommend using full-fat coconut milk for this recipe. Make sure to use the coconut milk from a can. This will keep the sauce nice and creamy!

Fish Sauce: Don't be intimated by using fish sauce! It might not smell the best on it's own, but it's magical when stirred into other ingredients. It provides so much savory, salty, and umami flavors to the peanut sauce.

Boneless Skinless Chicken Thighs: I strongly suggest using chicken thighs for this recipe. While you can substitute chicken breasts, keep in mind that breasts cook faster and can be slightly less tender and juicy. I prefer chicken thighs because they’re almost impossible to overcook while still achieving a nice char under the broiler.

How to make this Thai Peanut Chicken

See full list of instructions on the recipe card below.

Step 1: Make the peanut sauce

• Use a whisk to thoroughly combine all peanut sauce ingredients
• Be sure to taste the peanut sauce before adding the chicken. You may need to adjust the seasoning. Add more soy sauce or fish sauce if it's not salty enough, a sprinkle of brown sugar if it needs more sweetness, or extra sriracha for more spice. Adjust to your taste!
• Make sure to set aside the peanut sauce you're not using to marinate the chicken in a separate container. Store it in the fridge, but remember to remove it 30 minutes before serving to allow it to come to room temperature, making it easier to drizzle.

Step 2: Marinate the chicken

• I recommend seasoning the remaining peanut sauce that will be used as the marinade with Kosher salt. While soy sauce and fish sauce add saltiness, I’ve found that adding a bit of extra salt to the marinade enhances the flavor of the chicken after cooking.
• Marinate the peanut chicken for at least 1 hour, but no longer than 12 hours. The peanut sauce marinade contains lime juice, which can start to break down the chicken if left too long.

Step 3: Broil the chicken

• Cook the chicken on a wire rack on a baking sheet. Broiling the chicken on a wire rack allows heat to circulate evenly around the chicken, helping it cook more evenly and develop a crispier texture. It also prevents the chicken from sitting in its own juices, which can make it soggy.
• Preheat the broiler and position the oven rack as high as possible without the chicken touching the broiler during cooking.
• I suggest rotating the baking sheet after 8 minutes of cooking to help the chicken cook more evenly.
• The cooking time can vary depending on factors like your oven's heat, the distance from the broiler, the size of the chicken pieces, and whether you're using chicken breasts or thighs. Keep a close eye on the chicken to prevent burning.

Step 4: Serve the Thai peanut chicken

• Serve the chicken with the reserved peanut sauce at room temperature—this sauce is so good, I could eat it by the spoonful!
• For a delicious Thai Peanut Chicken Bowl, layer steamed jasmine rice, a scoop of the Thai Peanut Chicken, Thai cucumber salad, fresh chopped cilantro, lime wedges, and a sprinkle of chopped peanuts. Obviously include plenty of the peanut sauce on the bowl as well!
• Other serving ideas: Pair with a side of rice and roasted vegetables, serve on a Thai-inspired salad, or enjoy in a lettuce wrap.

Storage and Reheating

Refrigeration:

• Store leftover chicken and peanut sauce separately in airtight containers. The chicken will stay fresh in the fridge for up to 3 days, and the peanut sauce will last for up to 5 days.

Reheating:

• Oven Method: To prevent the chicken from drying out, reheat it gently in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Cover the chicken loosely with foil to retain moisture.
• Microwave Method: If you’re in a hurry, microwave the chicken by covering it with a damp paper towel to keep it moist. Microwave in 1-minute intervals, stirring in between.
• Peanut Sauce: Bring the sauce to room temperature for about 30 minutes, or microwave in short intervals (about 10 seconds at a time) until it reaches the right consistency for drizzling or dipping.

Did you try this Thai Peanut Chicken? Leave a Review!

If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on  Instagram or TikTok—I love seeing your creations!