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Thai Peanut Chicken

Thai Peanut Chicken

Savory Thai Peanut Chicken with a rich peanut sauce, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 1 hour
Total Time 1 hour 27 minutes
Course main dish
Cuisine Thai
Servings 4 servings
Calories 430 kcal

Equipment

  • Medium bowl
  • Baking dish
  • broiler
  • Grill
  • skewers
  • baking sheet
  • wire baking rack

Ingredients
  

Peanut Sauce Ingredients

  • 0.5 cup creamy peanut butter
  • 1 cup unsweetened full-fat coconut milk stirred well
  • 2 tablespoons fresh lime juice from approximately 1 medium lime
  • 2 tablespoons soy sauce or fish sauce
  • 1.5 tablespoons brown sugar dark preferred
  • 1 teaspoon ground ginger
  • 1 tablespoon minced fresh garlic approximately 3 large cloves
  • 0.5 teaspoon crushed red pepper flakes plus more to taste

Chicken Ingredients

  • 2 pounds boneless skinless chicken thighs cut into bite-sized chunks

Serving Suggestions

  • 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

Instructions
 

Peanut Sauce Preparation

  • Add all peanut sauce ingredients to a medium bowl. Whisk together until fully combined.
  • Transfer 1 cup of prepared peanut sauce to a small bowl. Cover and refrigerate. Save remaining sauce for marinating chicken.
  • 15 minutes prior to serving, remove sauce from refrigerator and let come to room temperature.

Marinating the Chicken

  • Place chicken chunks in a baking dish.
  • Pour remaining peanut sauce over chicken and toss to coat.
  • Cover with plastic wrap and refrigerate for 1 to 8 hours, stirring once.
  • Once marinated, remove from fridge and spread chicken on a greased baking sheet or wire rack.

Broiling the Chicken

  • Preheat the broiler to high and place baking sheet with chicken underneath. Broil for 6 minutes until temperature reaches 160°F.
  • Remove sauce from refrigerator to reach room temperature while chicken cooks.
  • After 6 minutes, let chicken rest for 5 minutes before serving.

Grilling the Chicken

  • Preheat grill to medium-high heat (375° to 450°F). Lightly spray if desired.
  • Grill chicken skewers over indirect heat for 6 minutes on each side, until temperature reaches 160°F.
  • Let chicken rest for 5 minutes before serving.

Serving

  • Transfer chicken to serving plates. Serve with rice, peanut sauce, and lime wedges. Garnish with peanuts, green onions, and cilantro as desired.

Notes

Make it gluten-free by using gluten-free soy sauce. For a paleo version, substitute peanut butter with cashew or almond butter and brown sugar with coconut sugar. For keto, use low-carb peanut butter and Brown Swerve.

Nutrition

Serving: 1servingCalories: 430kcalCarbohydrates: 16gProtein: 25gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gCholesterol: 85mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg
Keyword Chicken, dinner, grilling, marinating, Peanut Sauce, Thai Peanut Chicken
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