Thai Peanut Chicken: 30-Minute Easy Power Dinner

Name: Thai Peanut Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; 1 cup unsweetened full-fat coconut milk (from a can); 2 tablespoons fresh lime juice; 2 tablespoons soy sauce or fish sauce; 1½ tablespoons packed brown sugar; 1 teaspoon ground ginger; 1 tablespoon minced garlic; ½ teaspoon crushed red pepper flakes (plus more to taste); 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; Cooked white or brown rice; Chopped peanuts; Chopped cilantro; Chopped green onions; Lime wedges

Jump to Recipe

Some nights you need dinner to feel like a warm blanket… but you also need it to happen before everyone starts snacking like tiny raccoons in your pantry. That’s exactly where Thai Peanut Chicken comes in.

It’s creamy, tangy, a little sweet, and just spicy enough to wake up your taste buds without making you chug milk straight from the carton. Plus, the peanut sauce does double duty: part becomes your dreamy drizzle sauce, and the rest turns into a flavor-packed marinade. Efficient? Yes. Delicious? Also yes. Life-saving on weeknights? Honestly… yes again.

Why You’ll Love This Thai Peanut Chicken

Big flavor, low stress. The sauce whisks together in one bowl—no blender, no drama.
Meal-prep friendly. Marinate now, cook later, feel like a future-planning goddess.
Two cooking options. Grill it when you’re feeling outdoorsy or broil it when you’re feeling… indoorsy.
That sauce though. Creamy peanut butter + coconut milk + lime = “where have you been all my life?”

Ingredients You’ll Need

For the Peanut Sauce

½ cup creamy peanut butter
1 cup unsweetened, full-fat coconut milk (from a can, stirred well)
2 tablespoons fresh lime juice (about 1 medium lime)
2 tablespoons soy sauce or fish sauce
1 ½ packed tablespoons brown sugar (dark preferred)
1 teaspoon ground ginger
1 tablespoon minced fresh garlic (about 3 large cloves)
½ teaspoon crushed red pepper flakes (plus more to taste)

For the Chicken

2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks

Serving Ideas (Optional but highly encouraged)

Cooked white or brown rice
Lime wedges
Whole or chopped peanuts
Chopped green onions
Chopped cilantro

How to Make Thai Peanut Chicken

Step 1: Whisk Up the Peanut Sauce

Grab a medium bowl and add:

Peanut butter, coconut milk, lime juice, soy sauce (or fish sauce), brown sugar, ginger, garlic, and crushed red pepper flakes.

Whisk like you mean it—until it’s smooth and creamy. If your arm gets tired, congratulations: you’ve just added a tiny workout to your cooking routine.

Step 2: Split the Sauce (This Is the Magic Move)

Measure 1 cup of peanut sauce into a small bowl.
Cover it and pop it in the fridge. This is your serving sauce (aka the part everyone will fight over).
The remaining sauce (about ½ to 1 cup) becomes your marinade.

About 15 minutes before serving, pull the reserved sauce from the fridge so it can come to room temp. Cold peanut sauce is fine, but room temp peanut sauce is silky.

Marinate the Chicken (Your Future Self Says Thank You)

Add your chicken thigh pieces to a baking dish.
Pour the remaining peanut sauce over the chicken.
Toss until every piece is coated like it’s going to a peanut butter spa.
Cover and refrigerate for at least 1 hour and no more than 8 hours.
Give it a stir at least once while it marinates.

Why thighs? They’re juicy, forgiving, and they don’t dry out the second you look away to answer a text.

Cook It Two Ways: Broil or Grill

Option 1: Broil the Chicken (Fast + Weeknight Friendly)

Preheat your broiler to high.
Thread chicken onto skewers if using, or place pieces on a wire rack set over a baking sheet (best for even cooking).
Broil for 6 minutes, or until the chicken hits 160°F internally.
Remove from the oven and let it rest 5 minutes (it’ll rise a bit in temp and stay juicy).

Option 2: Grill the Chicken (For “Look at Me Being Outdoors” Energy)

Preheat the grill to medium-high, about 375–450°F.
Lightly spray the grates (optional, but helpful).
Grill skewers over indirect heat with the lid closed:
- 6 minutes, then flip
- 6–10 minutes more, until internal temp reaches 160°F
Rest 5 minutes before serving.

Tiny note: If the chicken sticks, it usually means it’s not ready to flip yet. Let the grill do its thing—no need to wrestle your dinner.

How to Serve It (Aka: The Fun Part)

After the chicken rests:

Pile it over white or brown rice
Drizzle (or drown, no judgment) with that reserved peanut sauce
Add lime wedges for a bright squeeze
Garnish with peanuts, green onions, and cilantro if you’re feeling fancy

This is the kind of plate that makes everyone at the table go quiet for a second… and honestly, that might be the greatest compliment a cook can get.

Mounia’s Cozy Tips (Because Life Is Already Enough)

Sauce too thick? Add a splash more coconut milk or a teaspoon of warm water and whisk again. Boom—silky.
Want it spicier? Add more red pepper flakes or a little sriracha. Just don’t “free pour” if you’re cooking for sensitive taste buds (or toddlers with strong opinions).
No skewers? No problem. The wire rack method is amazing for broiling—less mess, better browning.
Don’t skip the lime. That fresh squeeze at the end is what makes the flavors pop like they’re throwing a little party.

A Quick Little Story From My Kitchen

This recipe became my go-to during one of those weeks where everything felt like a to-do list with legs. You know the kind—laundry mountain, emails multiplying, and someone asking “what’s for dinner?” every 12 minutes.

I needed something that felt special but didn’t require me to become a professional chef at 6:00 p.m. Thai Peanut Chicken saved the day. The sauce came together fast, the chicken marinated while I handled life, and dinner tasted like I had it all under control (even if I absolutely did not).

Thai Peanut Chicken bowl with creamy peanut sauce, grilled chicken bites, fluffy white rice, chopped peanuts, cilantro, and lime wedges. — Thai Peanut Chicken in creamy coconut-peanut sauce over white rice, topped with crunchy peanuts, fresh cilantro, and bright lime.

FAQs About Thai Peanut Chicken

Can I use chicken breast instead of thighs?

Yes! Just watch the cook time closely—chicken breast can dry out faster. Pull it as soon as it reaches 160°F, and let it rest.

Can I make Thai Peanut Chicken ahead of time?

Totally. You can:
Make the sauce 1–2 days ahead and refrigerate it.
Marinate the chicken up to 8 hours (don’t go longer or the texture can get weird).

How do I store leftovers?

Store chicken and sauce separately if you can (best texture). Keep in an airtight container in the fridge for up to 3–4 days. Reheat gently so the sauce doesn’t split—microwave in short bursts or warm on the stovetop.

What goes well with it besides rice?

Rice is classic, but it’s also great with:
Steamed broccoli
Cucumber salad
Stir-fried veggies
Lettuce wraps (hello, lighter option!)

Bring This Thai Peanut Chicken to Your Table Tonight

If you’re craving something cozy, bold, and practically guaranteed to make your kitchen smell amazing, Thai Peanut Chicken is it. It’s the kind of dinner that feels like takeout—but you did it in your own home, in comfy clothes, with zero awkward delivery small talk.

Make it once, and don’t be surprised if it becomes a regular in your dinner rotation. Because when life is busy (and when isn’t it?), Thai Peanut Chicken is the delicious little win we all deserve.

Keep the Cozy Dinner Vibes Going

If you loved this Thai Peanut Chicken, here are a few more “dinner-saved” favorites you can try next (because it’s always nice to have a back-up plan that tastes amazing):

Craving more creamy, saucy comfort? Try Slow Cooker Cream Cheese Crack Chicken for that rich, cozy bite that basically begs to be piled on rice or buns.
Want another bold chicken dinner with big flavor and zero fuss? Crockpot Santa Fe Chicken brings the zesty, cheesy, “everyone’s going back for seconds” energy.
Need the perfect side to balance out that peanut sauce goodness? Make a quick batch of Greek Lemon Rice—bright, fluffy, and so good with saucy chicken.
In the mood for a fun twist you can grab and go? These Thai Peanut Chicken Wraps are a weeknight win (and lunch the next day, if they survive your fridge).

And when you make this recipe, I’d LOVE to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s worth making too!