Thai Peanut Chicken (Print)
Tender chicken thighs in a creamy peanut-coconut sauce, easily broiled or grilled and garnished with fresh lime and herbs.
# Ingredients:
→ Peanut Sauce
01 -
120g creamy peanut butter
02 -
240ml unsweetened full-fat coconut milk (canned, well-stirred)
03 -
2 tablespoons fresh lime juice
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2 tablespoons soy sauce
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1½ tablespoons packed dark brown sugar
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1 teaspoon ground ginger
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1 tablespoon minced fresh garlic (3 cloves)
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½ teaspoon crushed red pepper flakes
→ Chicken
09 -
900g boneless skinless chicken thighs, cut into bite-sized pieces
→ Garnish Options
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Cooked white or brown rice
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Lime wedges
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Whole or chopped peanuts
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Chopped green onions
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Fresh cilantro leaves
# Directions:
01 -
In a medium bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and red pepper flakes until completely smooth and emulsified.
02 -
Transfer 240ml of the prepared peanut sauce to a small bowl. Cover and refrigerate until ready to serve. Reserve the remaining sauce for marinating the chicken.
03 -
Place chicken pieces in a baking dish and pour the remaining peanut sauce over them. Toss until chicken is fully coated. Cover with plastic wrap and refrigerate for 1-8 hours, stirring occasionally during marination.
04 -
Remove chicken from refrigerator. If using skewers, thread marinated chicken pieces onto them and place on a lightly-greased baking sheet. If not using skewers, arrange chicken on a wire rack set over a baking sheet.
05 -
Preheat broiler to high. Position chicken under broiler and cook for 6 minutes or until internal temperature reaches 71°C. Remove from heat and rest for 5 minutes before serving.
06 -
Preheat grill to medium-high heat (190-230°C). Place chicken skewers over indirect heat and close lid. Grill for 6 minutes, flip, then grill another 6-10 minutes until internal temperature reaches 71°C and chicken releases easily from grates. Rest for 5 minutes before serving.
07 -
Arrange chicken on plates with cooked rice and the reserved room-temperature peanut sauce. Garnish with lime wedges, chopped peanuts, green onions, and cilantro as desired.
# Notes:
01 -
Chicken can be served on skewers or removed prior to serving based on preference.
02 -
For gluten-free option, substitute with gluten-free soy sauce, fish sauce, or lite tamari.
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For paleo adaptation, use cashew or almond butter instead of peanut butter, fish sauce or coconut aminos instead of soy sauce, and coconut sugar instead of brown sugar.
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For keto modification, use sugar-free peanut butter (containing only peanuts and salt) and replace brown sugar with a keto-friendly brown sugar substitute.