Tender Chicken in Peanut Sauce

This Thai peanut chicken recipe transforms simple ingredients into an explosion of flavor that will transport your taste buds straight to Thailand. The combination of creamy peanut sauce with tender chicken thighs creates a dish that's both comforting and exotic, perfect for weeknight dinners or impressing guests.

I first made this dish after returning from a trip to Thailand, desperately trying to recreate the street food flavors I fell in love with. After several attempts, this version became my family's most requested meal for birthdays and special occasions.

Ingredients

• Creamy peanut butter provides the rich foundation for the sauce, choose natural varieties for best flavor
• Coconut milk adds authentic creaminess, always use full-fat canned version for proper texture
• Fresh lime juice brings necessary acidity to balance the richness
• Soy sauce contributes essential umami depth, opt for low sodium if watching salt intake
• Brown sugar balances the savory elements with subtle sweetness
• Ground ginger and fresh garlic create aromatic complexity
• Red pepper flakes add customizable heat to suit your preference
• Boneless skinless chicken thighs remain juicy and tender even when grilled

How To Make Thai Peanut Chicken

Make the 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. This sauce is the heart of the dish, so take your time ensuring everything is well incorporated. Set aside 1 cup for serving and use the remainder as marinade.

Marinate the chicken

Cut chicken thighs into evenly sized chunks approximately 1 inch square for consistent cooking. Toss thoroughly in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour but no more than 8 hours. The natural enzymes in the marinade will begin breaking down proteins if left too long.

Cook the chicken

Thread marinated chicken onto skewers leaving small spaces between pieces to ensure even cooking. Preheat your broiler or grill to high heat. Cook chicken for approximately 6 minutes per side until the internal temperature reaches 160°F. The chicken will continue cooking during rest time to reach the safe 165°F. Watch carefully as the sugar in the marinade can burn quickly.

Rest and serve

Allow chicken to rest for 5 minutes after cooking. This crucial step allows juices to redistribute throughout the meat instead of running out when cut. Serve with room temperature reserved peanut sauce, rice, and garnishes of your choice.

The secret ingredient that makes this dish special is quality peanut butter. After trying numerous brands, I discovered that natural varieties with minimal ingredients produce the most authentic flavor. My grandmother actually tasted this recipe and declared it better than the peanut chicken she had during her travels through Thailand in the 1970s.

Storage Tips

The cooked chicken will keep beautifully in the refrigerator for up to 3 days stored in an airtight container. The peanut sauce tends to thicken when chilled, so warm gently and thin with a splash of coconut milk if needed before serving leftover portions. For freezing, store the cooked chicken separate from the sauce for best results and use within 2 months.

Ingredient Substitutions

If peanut allergies are a concern, substitute with almond or cashew butter for a similarly delicious but safe alternative. The flavor profile will change slightly but remains delicious. For a lighter version, use light coconut milk, though the sauce won't be quite as rich. In a pinch, honey can replace brown sugar, though you'll want to use slightly less as honey has a stronger sweetness. Fresh ginger can replace ground for more pronounced flavor.

Serving Suggestions

While delicious served traditionally over jasmine rice, this versatile chicken also works beautifully in lettuce wraps for a lower carb option. Try serving with cucumber salad dressed with rice vinegar for a refreshing contrast to the rich sauce. For an impressive presentation, alternate chicken pieces with chunks of pineapple and red bell pepper on skewers before cooking. The sweetness of these additions complements the savory sauce perfectly.

Cultural Context

This dish draws inspiration from Thai satay but incorporates elements that make it more accessible for home cooks. Traditional Thai satay typically features a thinner marinade and is served with a separate peanut dipping sauce. This version streamlines the process while maintaining authentic flavors. In Thailand, similar dishes are often served as street food, with vendors grilling skewers over charcoal for enhanced smoky flavor.

Recipe FAQs

→ Can I use chicken breast instead of thighs for this dish?

Yes, you can substitute chicken breasts, but be careful not to overcook as they contain less fat than thighs and can dry out more easily. Reduce the cooking time by 1-2 minutes and monitor closely until they reach 160°F internally.

→ How spicy is this Thai peanut chicken?

With ½ teaspoon of red pepper flakes, it has a mild to medium heat level. You can easily adjust the spiciness by increasing or decreasing the amount of red pepper flakes to suit your preference.

→ Can I make the peanut sauce ahead of time?

Absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more fully.

→ What's the best way to serve Thai peanut chicken?

The most traditional way is over jasmine rice with extra peanut sauce drizzled on top and garnished with chopped peanuts, green onions, and cilantro. For a lower-carb option, serve with cauliflower rice or alongside a fresh cucumber salad.

→ How long should I marinate the chicken for the best flavor?

For optimal flavor infusion, marinate the chicken for at least 2-4 hours. While the recipe states a minimum of 1 hour works, the longer marinating time (up to 8 hours) allows the peanut sauce to tenderize the meat and impart more flavor.

→ Can I freeze the marinated chicken?

Yes, you can freeze the chicken in the marinade for up to 3 months. Place in a freezer-safe bag, remove excess air, and freeze flat. Thaw completely in the refrigerator before cooking according to the recipe instructions.