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This rich Thai Peanut Chicken has become my go-to dinner party recipe when I want to impress without spending hours in the kitchen. The creamy peanut sauce creates a perfect balance of sweet, tangy, and spicy flavors that coat each tender chunk of chicken.
I first made this recipe during a particularly busy week when I needed something special but simple. My family was so impressed they now request it regularly for birthdays and special occasions.
Ingredients
- Creamy peanut butter: Forms the foundation of the sauce providing rich texture and nutty depth
- Unsweetened coconut milk: Adds authentic Thai creaminess without excessive sweetness
- Fresh lime juice: Brightens the sauce with essential acidity
- Soy sauce: Delivers savory umami notes that balance the sweetness
- Brown sugar: Enhances caramelization and balances the savory components
- Ground ginger: Adds warming spice without overpowering the dish
- Fresh garlic: Provides aromatic pungency essential for authentic flavor
- Crushed red pepper flakes: Create customizable heat level
- Boneless skinless chicken thighs: Stay juicy and tender unlike breast meat
Step-by-Step Instructions
- Prepare the peanut sauce:
- Combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in a medium bowl. Whisk vigorously until completely smooth with no lumps remaining. The sauce should have the consistency of thick cream. Reserve one cup for serving and use the remainder as marinade.
- Marinate the chicken:
- Cut chicken thighs into evenly sized chunks, about 1.5 inches each. Place in a baking dish and pour marinade over top, ensuring every piece gets coated. Cover and refrigerate for at least one hour, tossing halfway through. The enzymes in the marinade will begin tenderizing the meat during this time.
- Prepare for cooking:
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken pieces onto skewers, leaving small spaces between each piece to ensure even cooking. If not using skewers, arrange chicken pieces on a wire rack set over a baking sheet.
- Cook the chicken:
- Choose broiling for convenience or grilling for extra smoky flavor. Either way, cook until the internal temperature reaches 160°F, which takes about 6 minutes per side. The sauce will caramelize beautifully on the outside while keeping the inside juicy.
- Rest and serve:
- Allow chicken to rest for 5 minutes after cooking to redistribute juices. Serve with room temperature reserved peanut sauce, rice, and garnishes of your choice.
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You Must Know
My absolute favorite part of this recipe is how the peanut sauce transforms during cooking. It starts as a simple marinade but caramelizes beautifully on the chicken during cooking, creating these incredible little charred edges full of concentrated flavor.
Make-Ahead Options
This Thai Peanut Chicken works beautifully as a make-ahead meal. You can prepare the sauce up to three days in advance and store it refrigerated in an airtight container. The chicken can marinate overnight, making this perfect for busy weeknights when you want something special but have limited active cooking time. The fully cooked chicken also reheats wonderfully, either in the microwave for quick lunches or gently in the oven wrapped in foil to maintain moisture.
Creative Serving Ideas
While serving over rice is traditional, this versatile chicken works in numerous applications. Try it sliced thin in lettuce wraps with julienned vegetables and extra sauce. Chop it into bite-sized pieces to top a crunchy Thai-inspired salad with mango and cucumber. For a party appetizer, use smaller skewers and serve the sauce as a dipping option. You can even shred the chicken and use it as a filling for spring rolls or rice paper wraps with fresh herbs.
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Balancing The Spice Level
The beauty of this peanut sauce lies in its adaptability to different spice preferences. For a family with varied heat tolerance, start with the base recipe which provides gentle warmth. Spice lovers can add additional crushed red pepper flakes or a dollop of sambal oelek directly to their portion. For a kid-friendly version, omit the pepper flakes entirely from the marinade and offer them as an optional garnish. The complex flavors still shine without any heat at all.
Frequently Asked Questions
- → What can I substitute for peanut butter?
You can use cashew butter or almond butter as alternatives. Adjust the seasoning to taste if necessary.
- → Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce or fish sauce, or substitute with coconut aminos for a gluten-free option.
- → How should I cook the chicken for the best flavor?
For enhanced flavor, grill the chicken on skewers or broil it for a caramelized finish. Both methods work well.
- → How long can I marinate the chicken?
Marinate the chicken for at least 1 hour and no more than 8 hours to prevent over-marination and achieve optimal flavor.
- → What can I serve with Thai peanut chicken?
Serve the chicken with steamed white or brown rice, lime wedges, chopped peanuts, cilantro, and green onions for a complete dish.
- → Can I make this dish keto or paleo-friendly?
For keto, use low-carb peanut butter and Brown Swerve as sweeteners. For paleo, opt for cashew or almond butter and coconut aminos instead of soy sauce.