Thai Peanut Chicken

5 from 4 votes

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.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Course: Main Course

Cuisine: Thai

Keyword: Chicken, Coconut Milk, Peanut Butter

Servings:

Author: Carolyn Stilwell

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

US Customary - Metric

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