Can I substitute peanut butter in Thai Peanut Chicken if I have a peanut allergy?

Yes, if you have a peanut allergy, almond butter or cashew butter are good alternatives. These nut butters provide a similar creamy texture and rich flavor, though the dish will have a slightly different taste. Make sure to use natural, unsweetened nut butter for the best results.

How long should I marinate chicken for Thai Peanut Chicken?

Marinate the chicken for at least 1 hour to allow the flavors to penetrate and tenderize the meat. Avoid marinating for more than 8 hours since the lime juice in the marinade can break down the proteins too much, making the chicken tough or mushy.

Is Thai Peanut Chicken very spicy?

No, the recipe is typically mild and can be adjusted to your taste. Start with a small amount, like 1/4 teaspoon of red pepper flakes, and increase gradually if you prefer more heat. This way, you can control the spice level without overpowering the dish.

How can I make Thai Peanut Chicken gluten-free or keto-friendly?

To make it gluten-free, replace soy sauce with gluten-free tamari. For keto, use low-carb peanut butter and swap brown sugar for a keto-approved sweetener like erythritol or monk fruit. These adjustments keep the dish on diet-friendly tracks without losing flavor.

What’s the best way to cook Thai Peanut Chicken – grilling or broiling?

Both methods work well. For broiling, set your oven’s broiler to high and cook the chicken about 6 minutes until it reaches an internal temperature of 160°F. For grilling, preheat to medium-high and grill chicken skewers over indirect heat for 6 minutes per side, also aiming for 160°F internally. Let the chicken rest 5 minutes before serving.

Thai Peanut Chicken Recipe With Easy Flavorful Sauce

Name: Thai Peanut Chicken
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; 1 cup unsweetened, full-fat coconut milk; 2 tablespoons fresh lime juice; 2 tablespoons soy sauce or fish sauce; 1 ½ packed tablespoons dark brown sugar; 1 teaspoon ground ginger; 1 tablespoon minced fresh garlic; ½ teaspoon crushed red pepper flakes; 2 pounds boneless, skinless chicken thighs; Cooked white or brown rice; Lime wedges; Whole or chopped peanuts; Chopped green onions; Chopped cilantro

Description

🥜 Experience bold Thai flavors with this easy-to-make peanut chicken that’s perfect for weeknight dinners
🍽️ Transform simple chicken thighs into a restaurant-quality meal with a creamy, savory peanut sauce

Ingredients

Scale

½ cup creamy peanut butter

1 cup unsweetened, full-fat coconut milk

2 tablespoons fresh lime juice

2 tablespoons soy sauce or fish sauce

1 ½ packed tablespoons dark brown sugar

1 teaspoon ground ginger

1 tablespoon minced fresh garlic

½ teaspoon crushed red pepper flakes

2 pounds boneless, skinless chicken thighs

Cooked white or brown rice

Lime wedges

Whole or chopped peanuts

Chopped green onions

Chopped cilantro

Instructions

1-Vigorously whisk peanut butter, coconut milk, lime juice, soy or fish sauce, brown sugar, ground ginger, minced garlic, and crushed red pepper flakes in a medium bowl until smooth and fully combined.

2-Reserve 1 cup of the sauce for serving by covering and refrigerating it; bring to room temperature 15 minutes before serving. Use the remaining sauce to marinate the chicken.

3-Place chicken chunks in a baking dish, pour over the remaining peanut sauce, and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours. Stir once during marinating.

4-To broil, preheat the broiler on high and place coated chicken on a greased baking sheet or wire rack. Broil for about 6 minutes or until internal temperature reaches 160°F (71°C). Let rest for 5 minutes before serving.

5-To grill, preheat grill to medium-high (375°F to 450°F). Spray grill grate if desired. Skewer chicken pieces if preferred. Grill over indirect heat, turning once, for about 6 minutes per side until internal temperature reaches 160°F (71°C). Rest 5 minutes before serving.

6-Plate chicken with cooked rice and the reserved peanut sauce. Garnish with lime wedges, peanuts, green onions, and cilantro as desired. Chicken can be served on skewers or off the skewers.

Notes

🥜 For peanut allergies or paleo variations, substitute almond or cashew butter for the peanut butter
🌡️ Use a meat thermometer to ensure chicken reaches 160°F for safe cooking without overcooking
⏰ Don’t marinate longer than 8 hours as the acid in the lime juice can make the chicken tough

Prep Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 10 minutes
Category: Main Course
Method: Broiling or Grilling
Cuisine: Thai

Nutrition

Serving Size: 1/4 recipe
Calories: 576
Sugar: 2
Sodium: 772
Fat: 37
Saturated Fat: 15
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 9
Fiber: 3
Protein: 54
Cholesterol: 215

Keywords: thai peanut chicken, easy sauce, flavorful chicken, thai recipe