Savory, juicy Thai Peanut Chicken baked in a quick, homemade, nutty sauce inspired by Thai flavors. Ready in just 35 minutes. Try it tonight!
Thai dishes like Baked Thai Peanut Chicken are savory and delicious, especially if you want to make something fast and easy. Some other Thai recipes that you all loved are Chicken Pad Thai, CPK Thai Peanut Chicken Pasta (this recipe has a cult following on the site!) and Pad See Ew (Thai Stir Fried Noodles).
Sabrina’s Baked Thai Peanut Chicken
If you are craving something delicious but don’t want to spend the money to eat out, try making this Thai chicken recipe. It’s quick, it’s delicious, and it’s so easy. Peanut sauce is thick and savory, and it brings out the natural flavor of the chicken perfectly. Plus the recipe only takes a quick second to prepare so you can go on with your weeknight routine without having to worry about dinner. If this is your first time making Thai peanut sauce, you’ll be able to trick everyone into thinking you’re a pro.
Recipe Card
Ingredients
- 6 chicken thighs , boneless skinless
- 7 ounces coconut milk (half a can)
- 1/3 cup creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- cilantro (optional), chopped, for garnish
- peanuts (optional), chopped, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger.
- Place the chicken, smooth side down, into your baking dish.
- Pour the sauce over it.
- Bake for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
- Garnish with cilantro
Nutrition
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Table of Contents
About this Recipe
Cooks across Asia use peanut sauce in a wide range of dishes, with Thai cuisine showcasing it most prominently. It makes you wonder, where does it come from? South America is probably not the answer you were thinking, was it? Peanuts are native to South America, and when merchants and missionaries from Portugal and Spain began to travel to Asia, specifically Indonesia, they brought peanuts with them. The legumes thrived in the Indonesian climate and were quickly developed into a tasty sauce called bumbu kacang. Peanut sauce is also an international favorite that you can find at your grocery store, but it’s much more fun and tasty to make your own.
Chef’s Note: Cooking Safety
The USDA states that chicken is fully cooked at 165°F (73.8°C). Because this recipe spends plenty of time in the oven, temperature shouldn’t be a problem—but it never hurts to double-check for safety.
How to Store
- Serve: Don’t leave cooked chicken out for longer than 2 hours, or it will start to grow things.
- Store: Your leftovers will be good in the fridge for up to 3 days.
- Freeze: In an airtight container, Baked Thai Peanut Chicken is good for up to 4 months.
Variations
- Cilantro: Some chopped cilantro can add great color and flavor to the dish.
- Veggies: You can try a variety of chopped vegetables in this recipe, such as bell peppers, green onions and snow peas, just to name a couple.
- Crushed Red Pepper Flakes: Dust the top of the chicken with red pepper flakes for a crunch that also has some spice to it.
- Fish Sauce: Fish sauce delivers bold umami flavor and covers a lot of ground in the kitchen. Add a teaspoon or two to your sauce and stir just before serving for a more umami flavor.
- Sriracha: They say that sriracha goes with anything (there’s even sriracha ice cream for the brave). A few drops on Thai chicken is perfect for anyone who likes their food to bite back a little.
- Rice Noodles: Instead of serving Baked Thai Peanut Chicken over rice, try rice noodles instead. They have a great texture and absorb sauce well so that each bite is full of flavor.
Related Recipes
More Delicious Thai Dishes
Photos used in previous version of this post
Bland. I would have added more PB and it needed salt. Maybe some red pepper flakes?
Hi. Looking forward to making this this evening. Did you use sweetened or unsweetened coconut milk? Thanks!
Unsweetened 🙂
Just what I needed. I had to adapt because I wasn’t going to the store. I hate it when I give someone a recipe and I find out they modified it and then complain that it didn’t taste right. I think it would be hard to ruin this one. I had no coconut milk but I did have coconut water and I had to add apple cider vinegar instead of rice wine (would have used white wine if I had some open) otherwise I was good to go. Needing to save time and pots I diced some carrots and broccoli and incorporated some of the veggies until I got tired of stirring the mix so I just layered the remaining broccoli on the bottom and covered it with the sauced chicken. I was concerned that the veggies wouldn’t cook enough or cook too much. Baked 30 minutes in toaster oven and it was perfect. My only comment is next time I will add more veggies and maybe a diced onion (can never have too much garlic or onion) and hot sauce as per suggestions. Unbelievably easy, forgiving, and delicious. Thanks.
I, too, am a trained chef. I actually went to culinary school. This recipe is fine, however….the baking time is waaaaaaay off. I left it at 375 for over and hour and it still wasn’t done.
That’s odd. Have you checked the accuracy of your oven temperatures lately?
This was very simple and quite tasty. When I reheated the leftovers I added Red Curry Powder, red pepper and lime zest. Really punched it up. Thanks for sharing!!
Oh, my! This is delicious! I also added sriracha for a bit of a kick – yum!!
Ive enjoyed all your recipes I’ve tried. They never disappoint. I just pinned your baked Thai peanut chicken, and noticed that it serves 6, but the recipe only calls for 5 thighs. That’s going to be awkward. For anyone watching their nutritional info, may I suggest listing the chicken thighs by weight rather than by number of thighs?
Really delicious!! I added quite a bit of Sriracha to the sauce before cooking and it was super yummy!! The chicken thighs made this dish rich and decadent. I would love to try it with chicken breasts sometime to see how it compares. I will definitely be making this again!
I found it to be bland, so will add some red pepper flakes when I re-heat it for leftovers tomorrow.
You show two different temperatures in this recipe 375 in the text above, 350 in the recipe card? Which one do you use?
Sorry about that. It should read 375. Thanks for letting me know.
What size of chicken thigh? Did you use small chicken thighs or are they a bit bigger?
I’d say mine were around 4 ounces each.
Hello, thanks for sharing this with us.
Any other methods other than baked it in the oven?
Thanks.
Here’s a slow cooker version.
https://dinnerthendessert.com/slow-cooker-thai-peanut-chicken/
Absolutely delicious! Thank you for this recipe!
I have a slow cooker version too.
https://dinnerthendessert.com/slow-cooker-thai-peanut-chicken/
Could you use a different vinegar? Also, I’m confused on mixing all the sauce with the chicken. I would have assumed on combining the sauce (melting the peanut butter) would be prior to mixing with the chicken? Can’t wait to make this!
You can mix the sauce and then mix it with the chicken if you’d like. You can substitute with the rice wine vinegar with white wine vinegar or apple cider vinegar though that may change the flavor profile a bit. Good luck!
This recipe was amazing! I made it a couple nights ago! I posted on my Instagram foodie_kp07 🙂
I’m so glad you enjoyed it!
I’m going to make this for Sunday dinner. I don’t see any mention of the peanuts. How much? Just a sprinkling? Thank you. Looks delicious!
So sorry about that. Yes, just sprinkle them on the top before serving.
Great chicken dish, very flavorful. Cooking time needs to be 45 min rather than 30-35.
Mine did not turn out red! Why?
It’s not really a red color but different brands of soy sauce and rice wine vinegar can vary in color making the final dish different depending on who made it. I hope you still thought it was delicious!
Delicious and so easy that I had to take the time to leave a review. I already had fried up chicken thighs the night before and had extra left over so I searched chicken thigh recipes and stumbled across this. So I just tossed all the sauce ingredients into a pan and simmered it up and then added the left over chicken! It was a hit! Thanks for the recipe!
I’m so glad you loved it enough to want to leave a review. Thanks for the 5 stars, Holli!
Can I do this with bone-in skin-on chicken thighs?
Sure 🙂
Just made this tonight, it was so rich and delicious. Wondering though, it looked nothing like yours? Your sauce looks much thicker and dark. Mine was a little thin and much paler.
Different brands of broth or soy sauce differ in color and can change the color of a dish, either making it darker or lighter. Rice wine brands also can vary in yellow. Put all those together and a dish can vary is color. I’m so glad you enjoyed it.
Made this tonight and it was delicious! My family absolutely loved it. The only addition was siracha sauce.
Thank you for all of your great recipes. My family really believes I know how to cook and it’s all thanks to you!
Excellent. My family loved this.
My husband adored this and I loved how easy it was. Thinking next time I might add some red pepper flakes or Sriracha sauce for a little heat. Thanks for the great recipe!
You’re welcome, Laurel. Yes, feel free to adjust to your spice level.
Could you use amino acids instead of soy sauce? We’ve heard it’s healthier.
Yes 🙂
Hi only have bone in skin on chicken thighs. Would you recommend removing the skin or leaving it, assuming I add extra cooking time? Im worried about it being flabby in the end result.
Thanks!
I’d remover the skin.
This was so delicious and easy! I used chunky peanut butter because it’s all I had, but it actually worked well to give the dish crunch (I didn’t have peanuts for the top either.) I also used bone-in skin-on, and cooked in the oven for about 25 mins. So juicy and flavorful! Served over quinoa with a cabbage and carrot salad on the side.
Sounds perfect! Thanks for the 5 stars, Allie.
Very nice! I marinated the chicken over 24 hours as I normally do 24+ hours plus on any chicken, really enjoyed this with a vegetable Chow mein on the side
Made this for dinner tonight and it was a hit! Served with jasmine rice and fresh peas, sriracha and red pepper flakes on the table. I didn’t have creamy peanut butter so I used extra crunchy which was perfect. I will add fish sauce for some saltiness and depth next time but it was fabulous as it is written!
Thanks for the 5 stars, Kathleen. So glad you enjoyed it.
Looking forward to making this! I’m a bit confused on your size calculations. For portions, it says it serves 6, but for ingredients you call for 5 chicken thighs. I can’t imagine 3/4th of a thigh for each person.
Please clarify
If you don’t have coconut milk, what is a good substitute? I have both regular milk and almond milk . . .
Out of those two, almond milk would be my first choice.
Can I use bone in and skin on? It looks like that was used in the pictures. Thank you!
I would cook for 35-45 minutes at 400 degrees. Enjoy!
Excellent, eating it now. Made sauce as instructed. We do not care for dark meat. Used 4 boneless chicken breast. Thought about doubling the sauce. Either way would have been fine. I added hot pepper flakes and Sriracha. We like heat. Chopped up red bell pepper, onion and peanuts. May add broc/cauli next time. Served over teriyaki rice for husband and rice noodles for me. It’s a keeper!
So glad you all enjoyed it. Thanks for the 5 stars.
So, I should double the sauce for 9 thighs (2.6#)?
And can I use a 9×13 glass baking dish?
Yes though I’m not sure a 9×13 baking dish would be big enough for 9 thighs.
beautiful recipe, can’t wait to make it tonight!
I want to add in some red bell pepper ( I saw you mentioned adding in veggies)…. is it okay just to chop up and mix in the sauce when it’s poured over the chicken?
What are your thoughts?
Thank you!
That would be perfect! Enjoy!
This is to die for! Restaurant-level flavor. I halved the ginger and garlic so my toddler could dig in, too. Thank you, Sabrina! Another hit.
Thanks, Sarah! So glad you all enjoyed it.
Could I freeze this before baking? Thinking of freezing in a gallon bag and then thawing and baking?
Of course!
i only have ground ginger. will this work and how much should i use?
Yes, just use 1/8 teaspoon as ground ginger is stronger than minced in flavor. Enjoy!
Question: what type of crushed peanuts do you add as a garnish? Roasted or cocktail?
Whichever you prefer. I like roasted.
For frozen, would you bake them, then freeze them and thaw and microwave to reheat? Or freeze in the sauce and bake from frozen (if so how long?? And what temp?)
You can do it either way. 🙂
How long should this cook for if using bone in thighs??
You might only need them to cook for 15-20 minutes. Just make sure the the middle is no longer pink and the juices run clear.
The sauce is so simple and tasty! I didnt have any sesame seed oil or rice wine vinegar and it turned out so nice. I doubled the recipe as well!
So glad you enjoyed it, Brittany. Thanks for the 5 stars.
Could I sauté this instead of bake? I’d like to have enough leftover sauce to pour over the chicken and rice after serving. Should I marinate the chicken in the sauce first?
Sure 🙂
Directions say to preheat to 350 degrees but directly in the recipe instructions, it says 375. Which one is it?
Thanks for catching that. It should be 375.
Hi there I’m not a fan of chicken thighs can we do this with chicken breast boneless?
Certainly. If using skinless I would score the top of the chicken with x’s to help the marinade cook with the chicken.
Made for lunch today. Just delicious!
I made this for dinner today. It is very good, easy and quick. Nice blend of flavors.
The peanut sauce is easy to make and the best part of this recipe! Thanks.
Wow..this chicken is so flavorful!! Some of my favorite flavors in this! I love how easy this is to make…didn’t take long at all!
OMG ? this was absolutely delicious! I kept going back from war. The sauce was creamy and savory just as described. The flavors were robust and the fresh ingredients combined left my palate wanting more. I served over sticky rice and it was to die for. I doubled the recipe and used a little more lime juice garlic and fresh ginger. I love my food bursting with flavor so that’s why I went a little heavy on the spices. YUM ?
A simple and delicious chicken dinner recipe! We love these chicken thighs.
My Hubby absolutely loves this dish! I am adding it to our weekly rotation.
This was the most delicious recipe! Everything about it was perfect! Thank you!
Can you double the recipe or would I have to make changes to the recipe? It sounds delicious but I do need to make more than 5 thighs.
You can double the recipe easily, just make sure your baking dish is big enough not to crowd the chicken.