Thai Peanut Chicken

Thai Peanut Chicken is a flavorful and aromatic dish that marries the richness of creamy peanut butter with the bold, tangy, and slightly spicy notes of traditional Thai cuisine. Marinated in a luscious peanut sauce and either grilled or broiled to perfection, this chicken dish is perfect for weeknight dinners or entertaining guests with a taste of Southeast Asia.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with minimal effort. The creamy peanut and coconut milk marinade infuses the chicken with intense depth, while lime juice and red pepper flakes provide a bright and zesty contrast. Whether you choose to grill or broil, the chicken cooks quickly and pairs beautifully with rice and fresh garnishes. It’s a customizable dish that’s both satisfying and easy to prepare, making it ideal for busy weeknights or special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

creamy peanut butter
unsweetened, full-fat coconut milk (from a can, stirred well)
fresh lime juice
soy sauce or fish sauce
brown sugar (dark preferred)
ground ginger
minced fresh garlic
crushed red pepper flakes
boneless, skinless chicken thighs (cut into bite-sized chunks)

Optional Serving Suggestions:

cooked white or brown rice
prepared peanut sauce
lime wedges
whole or chopped peanuts
chopped green onions
chopped cilantro

Directions

In a medium mixing bowl, whisk together the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, garlic, and red pepper flakes until the mixture is smooth and well blended.
Reserve 1 cup of the prepared peanut sauce and refrigerate it, allowing it to come to room temperature before serving.
Place the chicken thigh chunks into a large baking dish. Pour the remaining peanut sauce over the chicken and toss to coat evenly. Cover and refrigerate to marinate for at least 1 hour.
After marinating, thread the chicken pieces onto skewers or arrange them on a baking sheet.
To broil: Preheat the broiler on high and cook the chicken for approximately 6 minutes, or until the internal temperature reaches 160°F.
To grill: Preheat the grill to medium-high heat and grill the chicken skewers for 6–10 minutes, or until cooked through and the internal temperature reaches 160°F.
Allow the cooked chicken to rest for 5 minutes before serving.
Serve with cooked rice and the reserved peanut sauce. Garnish with lime wedges, peanuts, green onions, and cilantro as desired.

Servings and timing

This recipe yields 4 servings. It takes about 15 minutes to prepare, 10 minutes to cook, and requires at least 1 hour of marinating time. The total time from start to finish is approximately 1 hour and 25 minutes.

Variations

Spicier Option: Add more crushed red pepper flakes or a drizzle of sriracha for added heat.
Vegetarian Twist: Substitute chicken with tofu or tempeh for a plant-based version.
Nut-Free Alternative: Use sunflower seed butter instead of peanut butter.
Low-Carb Option: Serve with cauliflower rice instead of traditional rice.
Extra Tangy: Add more lime juice or a splash of rice vinegar to the marinade.
Sweet and Smoky: Stir a teaspoon of smoked paprika into the marinade.
Crunch Factor: Top with crispy fried shallots or crushed rice crackers.
Stir-Fry Style: Skip the skewers and stir-fry the marinated chicken in a skillet.
Baked Version: Bake the marinated chicken at 400°F for 20–25 minutes instead of grilling or broiling.
Fresh Herb Infusion: Add Thai basil or mint for extra aromatic flavor.

storage/reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. Leftover peanut sauce should be stored separately and stirred before using again. This dish is not recommended for freezing due to the nature of the peanut sauce.

FAQs

Can I use chicken breasts instead of thighs?

Yes, though chicken thighs offer more flavor and tenderness, breasts can be used if cut into bite-sized pieces and cooked carefully to avoid drying out.

Is this dish spicy?

It has a mild kick from the red pepper flakes, but you can adjust the heat to your liking by adding more or less.

Can I prepare the chicken ahead of time?

Yes, the chicken can be marinated up to 24 hours in advance for even more flavor.

What can I substitute for coconut milk?

You can use heavy cream or a dairy-free alternative like almond or oat milk, though the flavor will differ slightly.

How should I serve this dish?

It pairs beautifully with jasmine rice, brown rice, or noodles, along with fresh lime wedges and crunchy garnishes.

Is this dish gluten-free?

To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce.

Can I bake the chicken instead of grilling or broiling?

Yes, baking at 400°F for 20–25 minutes is a suitable alternative.

How long should the chicken marinate?

At least 1 hour is recommended, but up to 24 hours for deeper flavor.

What if I don’t have fresh garlic?

You can use 1 teaspoon of garlic powder as a substitute for fresh garlic.

Can I freeze the peanut sauce?

It’s best used fresh, but you can freeze it for up to 1 month. Thaw and stir well before use.

Conclusion

Thai Peanut Chicken is a rich and savory dish that captures the essence of Thai cuisine with its bold flavors and creamy textures. Whether grilled or broiled, this marinated chicken is elevated by a nutty, slightly spicy sauce and fresh, zesty garnishes. It’s a versatile and satisfying recipe that is sure to impress both family and guests alike.