Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too, but watch the cooking time carefully as they can dry out more easily than thighs. They typically need about 1-2 minutes less cooking time, so check the temperature early.

My peanut sauce separated - how can I fix it?

No worries! This is common, especially after refrigeration. Simply reheat the sauce gently while whisking vigorously, or use an immersion blender for a few seconds to bring it back together.

Can I make this dish less spicy for my kids?

Definitely! Simply reduce or omit the red pepper flakes in the sauce. You can always serve hot sauce on the side for adults who prefer more heat.

Is there a substitute for coconut milk if I have an allergy?

Yes, you can use chicken broth mixed with a little heavy cream as a substitute. The flavor will be different but still delicious. For a dairy-free option, try unsweetened almond milk with a tablespoon of oil added.

Thai Peanut Chicken Recipe

Name: Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; 1 cup unsweetened, full-fat coconut milk (stirred well); 2 tablespoons fresh lime juice (juice from approximately 1 medium lime); 2 tablespoons soy sauce (or fish sauce); 1 ½ packed tablespoons brown sugar (dark preferred); 1 teaspoon ground ginger; 1 tablespoon minced fresh garlic (approximately 3 large cloves); ½ teaspoon crushed red pepper flakes (plus more to taste); 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks); Cooked white or brown rice; 1 cup prepared peanut sauce (made from ingredients listed above); Lime wedges (to garnish); Whole or chopped peanuts (to garnish); Chopped green onions (to garnish); Chopped cilantro (to garnish)

This Thai Peanut Chicken is a game-changer for your dinner rotation – tender chunks of juicy chicken coated in a rich, creamy peanut sauce that perfectly balances sweet, savory, and tangy flavors. Ready in just 25 minutes, it’s the ideal solution for those evenings when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Restaurant-Quality at Home: This dish delivers authentic Thai flavors that rival your favorite takeout, but you control the ingredients and spice level.
Weeknight Wonder: Despite its complex flavors, this recipe comes together surprisingly quickly – perfect for busy evenings when you still want something special.
Crowd-Pleaser: The combination of peanut butter, coconut milk, and lime creates a sauce that’s universally loved – even picky eaters tend to enjoy this dish!
Versatile: Serve it over rice, with noodles, or alongside a fresh salad for a complete meal that can be customized to your preferences.

Ingredients You’ll Need

Peanut Butter: The star of the show – creates a creamy, rich base for the sauce. Choose a natural version without added sugars for the best flavor.
Coconut Milk: Adds silky texture and authentic Thai flavor. Make sure to use canned, full-fat coconut milk for the richest results – the carton stuff just won’t cut it.
Lime Juice: Adds essential brightness and acidity that balances the richness of the peanut butter and coconut milk.
Soy Sauce: Provides that umami depth. You can substitute fish sauce for a more traditional Thai flavor profile.
Brown Sugar: Just enough sweetness to round out the savory elements. Dark brown adds more caramel notes.
Ginger: Adds warming spice and authentic Asian flavor – ground works perfectly in this sauce.
Garlic: Fresh minced garlic provides an aromatic punch that’s essential to the sauce.
Red Pepper Flakes: Controls the heat level – add more if you like things spicy!
Chicken Thighs: Boneless, skinless thighs stay moist and tender, absorbing all the wonderful marinade flavors.
Rice: The perfect canvas for soaking up that delicious sauce.
Garnishes: Lime wedges, chopped peanuts, green onions, and cilantro take this dish to the next level visually and flavor-wise.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try this recipe with sliced beef, shrimp, or firm tofu for a vegetarian option. The peanut sauce works beautifully with all of them!

Veggie Addition

Add vegetables like bell peppers, snow peas, or broccoli for a more complete one-dish meal. Toss them in during the last few minutes of cooking.

Noodle Version

Instead of serving over rice, toss the chicken and sauce with cooked rice noodles or spaghetti for a Thai peanut noodle dish.

Spice Levels

Adjust the heat by changing the amount of red pepper flakes, or add a squirt of sriracha to the sauce for an extra kick.

How to Make Thai Peanut Chicken

Step 1: Prepare the Peanut Sauce

Whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in a medium bowl until completely smooth. The sauce should be thick but pourable. Reserve 1 cup for serving and set aside the rest for the marinade.

Step 2: Marinate the Chicken

Cut chicken thighs into bite-sized pieces and place in a baking dish. Pour the remaining peanut sauce over the chicken, tossing to ensure each piece is well-coated. Cover and refrigerate for at least 1 hour (but no more than 8 hours), tossing occasionally to redistribute the marinade.

Step 3: Cook the Chicken

Choose your cooking method:

For Broiling: Thread marinated chicken onto skewers or place on a wire rack over a baking sheet. Broil on high for about 6 minutes, until the internal temperature reaches 160°F.

For Grilling: Preheat grill to medium-high (375-450°F). Place chicken skewers over indirect heat, grill for 6 minutes, then flip and continue cooking for 6-10 minutes until they reach 160°F internally.

Step 4: Rest and Serve

Let the chicken rest for 5 minutes after cooking. Serve over rice with the reserved peanut sauce and garnish with lime wedges, chopped peanuts, green onions, and cilantro.

Pro Tips for Making the Recipe

Room Temperature Sauce: Take the reserved sauce out of the refrigerator about 15 minutes before serving so it can warm up slightly.
Don’t Overmarinate: While marinating helps infuse flavor, too long (over 8 hours) can break down the chicken texture due to the acidic lime juice.
Temperature Matters: Cooking chicken to 160°F and then letting it rest will allow it to reach the safe 165°F through carryover cooking while staying juicy.
Stir That Coconut Milk: Make sure to stir your coconut milk well before measuring as it naturally separates in the can.
Sauce Consistency: If your peanut sauce is too thick, thin it with a little water or additional coconut milk. If it’s too thin, add a bit more peanut butter.

How to Serve

Thai Peanut Chicken shines when served as part of a complete meal. Here are some serving suggestions:

Traditional Plating

Serve over jasmine or basmati rice with the peanut sauce drizzled over top. The rice soaks up the sauce beautifully!

Fresh Elements

A side of cucumber salad provides a refreshing contrast to the rich peanut sauce.

Complete Thai Experience

Pair with spring rolls or tom yum soup for an authentic Thai restaurant experience at home.

Meal Prep

This dish makes excellent leftovers and can be portioned into containers with rice and veggies for make-ahead lunches.

Make Ahead and Storage

Storing Leftovers

Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. The flavors actually develop nicely over time!

Freezing

The cooked chicken (without sauce) can be frozen for up to 2 months. Thaw overnight in the refrigerator. The sauce can be frozen separately for up to 1 month, though it may need re-whisking after thawing.

Reheating

Gently reheat chicken in a covered skillet with a splash of water or in the microwave at 70% power. Warm the sauce separately, whisking to recombine if it has separated.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too, but watch the cooking time carefully as they can dry out more easily than thighs. They typically need about 1-2 minutes less cooking time, so check the temperature early.
My peanut sauce separated – how can I fix it?

No worries! This is common, especially after refrigeration. Simply reheat the sauce gently while whisking vigorously, or use an immersion blender for a few seconds to bring it back together.
Can I make this dish less spicy for my kids?

Definitely! Simply reduce or omit the red pepper flakes in the sauce. You can always serve hot sauce on the side for adults who prefer more heat.
Is there a substitute for coconut milk if I have an allergy?

Yes, you can use chicken broth mixed with a little heavy cream as a substitute. The flavor will be different but still delicious. For a dairy-free option, try unsweetened almond milk with a tablespoon of oil added.

Final Thoughts

This Thai Peanut Chicken brings the vibrant flavors of Thai cuisine right to your kitchen table with minimal effort. The combination of creamy peanut sauce with tender chicken creates a meal that feels indulgent yet comes together quickly enough for weeknight cooking. Whether you’re cooking for your family or entertaining friends, this dish is sure to impress. Give it a try tonight – your taste buds will thank you!

Thai Peanut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Grilling
Cuisine: Thai

Print Recipe

Description

This Thai Peanut Chicken recipe is a flavorful dish featuring tender, marinated chicken coated in a rich and creamy peanut sauce. The dish can be broiled or grilled for a perfectly caramelized exterior, offering a delectable balance of sweet, savory, and spicy flavors. Pair it with rice, fresh herbs, and lime wedges for a complete meal that’s sure to impress!

Instructions

Prepare the Peanut Sauce
In a medium bowl, whisk together ½ cup creamy peanut butter, 1 cup unsweetened full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes. Once fully combined, transfer 1 cup of the sauce to a small bowl, cover, and refrigerate for serving later.
Marinate the Chicken
Place the chicken chunks in a baking dish. Pour the remaining peanut sauce over the chicken, stirring to coat evenly. Cover the dish with plastic wrap and refrigerate for at least 1 hour (and up to 8 hours), stirring at least once during marination.
Cook the Chicken (Broiling Option)
Preheat the broiler on high heat. Remove the marinated chicken from the fridge, uncover, and place pieces on a lightly greased baking sheet or a wire rack fitted inside the baking sheet. Broil for approximately 6 minutes, or until the internal temperature reaches 160°F, then let the chicken rest for 5 minutes.
Cook the Chicken (Grilling Option)
Preheat the grill to medium-high heat (375–450°F) and lightly spray it with cooking spray if desired. Place the chicken skewers on the grill over indirect heat, close the lid, and cook for 6 minutes. Flip the skewers and grill for an additional 6–10 minutes, ensuring they reach an internal temperature of 160°F. Let the chicken rest for 5 minutes before serving.
Serve the Thai Peanut Chicken
Transfer the rested chicken to serving plates or a platter. Pair with cooked rice, the reserved peanut sauce, lime wedges, and garnish with peanuts, chopped green onions, and cilantro, if desired.

Notes

Skewers Tip: If serving on skewers, divide evenly on plates or place on a communal platter for easy sharing.
Gluten-Free: Use gluten-free soy sauce, fish sauce, or tamari substitutes.
Paleo: Substitute peanut butter with cashew or almond butter, and use coconut aminos or fish sauce instead of soy sauce. Replace the brown sugar with coconut sugar.
Keto: Opt for a low-carb peanut butter and use brown Swerve in place of brown sugar.