Thai Peanut Chicken (Print)
Tender chicken thighs get coated in a smooth peanut sauce, then grilled or broiled. They’re awesome with some rice and fresh toppings.
# Ingredients:
→ Peanut Sauce
01 -
120 g creamy peanut butter
02 -
240 ml unsweetened full-fat coconut milk, well-stirred
03 -
30 ml freshly squeezed lime juice
04 -
30 ml soy sauce or fish sauce
05 -
20 g packed dark brown sugar
06 -
5 ml ground ginger
07 -
15 g fresh garlic, minced
08 -
2.5 ml crushed red pepper flakes, plus more to taste
→ Chicken
09 -
900 g boneless skinless chicken thighs, cut into bite-sized pieces
→ Garnishes
10 -
Whole or chopped peanuts
11 -
Chopped green onions
12 -
Chopped fresh cilantro
13 -
Lime wedges
→ Serving Suggestions
14 -
Cooked white or brown rice
15 -
Reserved peanut sauce for serving
# Steps:
01 -
In a medium bowl, whisk together the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and red pepper flakes until smooth and fully combined.
02 -
Transfer 240 ml of the prepared peanut sauce to a small bowl. Cover and refrigerate for serving. Keep the remaining sauce for marinating the chicken.
03 -
Place chicken thigh pieces in a large baking dish. Pour the remaining peanut sauce over the chicken and stir to coat evenly. Cover and refrigerate for 1 to 8 hours, stirring once during marination.
04 -
If using skewers, thread the marinated chicken pieces onto soaked skewers. If not, place the chicken pieces on a wire rack set over a baking sheet. Allow chicken to rest at room temperature while you preheat your broiler or grill.
05 -
Preheat broiler to high. Place chicken under the broiler and cook for 6 minutes or until the internal temperature reaches 71°C. Remove and let rest for 5 minutes before serving.
06 -
Preheat grill to medium-high heat (190–230°C). Lightly spray grill grates if desired. Grill skewered chicken over indirect heat with the lid closed for 6 minutes, then flip and grill for another 6 to 10 minutes until chicken reaches 71°C and releases easily. Rest 5 minutes before serving.
07 -
Transfer rested chicken to serving plates. Serve with rice and the reserved peanut sauce. Garnish with lime wedges, peanuts, green onions, and cilantro as desired.
# Notes:
01 -
For gluten-free adaptation, use certified gluten-free soy sauce or fish sauce.
02 -
For a paleo version, substitute peanut butter with cashew or almond butter and soy sauce with coconut aminos.
03 -
Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
04 -
To serve family-style, arrange cooked skewers on a platter for guests to help themselves.