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This mouthwatering Thai Peanut Chicken has turned into my favorite crowd-pleaser when I want to wow guests without slaving away in the kitchen. The smooth peanut sauce blends sweet, tangy and spicy notes that wrap around each juicy piece of chicken.
I whipped this up during a crazy busy week when I needed something fancy but quick. My family loved it so much they now ask for it whenever we're celebrating something special.
Ingredients
- Creamy peanut butter: Creates the base of our sauce with its thick texture and nutty taste
- Unsweetened coconut milk: Brings that Thai smoothness without making things too sweet
- Fresh lime juice: Cuts through richness and adds needed tang
- Soy sauce: Packs in savory depth that works against the sweetness
- Brown sugar: Helps everything caramelize and balances the savory stuff
- Ground ginger: Adds a warm kick that doesn't take over the dish
- Fresh garlic: Gives that must-have aromatic punch for real flavor
- Crushed red pepper flakes: Let you control how spicy things get
- Boneless skinless chicken thighs: Stay moist and tender where breast meat would dry out
Step-by-Step Instructions
- Prepare the peanut sauce:
- Mix peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in a bowl. Stir until smooth with no clumps left. The mix should look like thick cream. Save one cup for later and use the rest to marinate.
- Marinate the chicken:
- Cut chicken thighs into even chunks around 1.5 inches big. Put them in a dish and pour the marinade over them, coating all pieces. Cover and stick in the fridge for at least an hour, flipping halfway. The marinade will start to soften the meat during this time.
- Prepare for cooking:
- If you're using wooden skewers, soak them in water for 30 minutes so they won't burn. Push marinated chicken onto skewers with small gaps between pieces for even cooking. Without skewers, just lay chicken on a wire rack over a baking sheet.
- Cook the chicken:
- You can broil for ease or grill for smoky flavor. Either way, cook until it hits 160°F inside, about 6 minutes per side. The sauce will turn golden brown outside while keeping everything juicy inside.
- Rest and serve:
- Let chicken sit for 5 minutes after cooking so the juices stay in. Serve with your saved peanut sauce at room temp, some rice, and whatever toppings you like.
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You Must Know
The thing I love most about this dish is how the peanut sauce changes when it cooks. It goes from a simple marinade to this amazing caramelized coating with tiny charred spots packed with intense flavor.
Make-Ahead Options
You can easily prep this Thai Peanut Chicken ahead of time. The sauce keeps for three days in the fridge in a sealed container. You can even let the chicken soak overnight, which is perfect when you want something special but don't have much time to cook. Already cooked chicken heats up great too, either quick in the microwave for lunch or wrapped in foil in the oven to keep it moist.
Creative Serving Ideas
While rice makes a classic base, this chicken works in tons of different meals. Try cutting it thin for lettuce wraps with crunchy veggies and extra sauce. Chop it smaller to top a Thai salad with mango and cucumber. For parties, make tiny skewers with dipping sauce on the side. You can even pull the chicken apart to stuff spring rolls or rice paper wraps with fresh herbs.
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Balancing The Spice Level
What's great about this peanut sauce is how easily you can adjust the heat. For families with different spice likes, start with the basic recipe that gives just a bit of warmth. Hot food fans can add more red pepper flakes or some sambal oelek to their portion. For kids, skip the pepper flakes completely in the marinade and offer them on the side instead. Even without any heat, all the complex flavors still come through.
FAQs About the Recipe
- → What can I substitute for peanut butter?
Try using cashew or almond butter instead. You might need to tweak the seasonings a bit to match your taste.
- → Can I make this dish gluten-free?
Absolutely! Just swap regular soy sauce for a gluten-free version or fish sauce. You can also try coconut aminos for a totally gluten-free meal.
- → How should I cook the chicken for the best flavor?
The tastiest results come from grilling the chicken on sticks or broiling it until it gets a nice brown crust. Both ways work great.
- → How long can I marinate the chicken?
Let the chicken sit in the marinade for at least 1 hour but don't go beyond 8 hours. This gives you the best flavor without making the meat mushy.
- → What can I serve with Thai peanut chicken?
Pair your chicken with some fluffy white or brown rice, lime pieces, chopped peanuts, some cilantro, and sliced green onions for a full meal.
- → Can I make this dish keto or paleo-friendly?
For keto folks, grab sugar-free peanut butter and use Brown Swerve as a sweetener. If you're going paleo, switch to cashew or almond butter and use coconut aminos instead of soy sauce.