Peanut Chicken Thighs – Creamy, Savory & Easy Dinner
These Peanut Chicken Thighs are juicy, tender, and coated in a rich, creamy peanut sauce with a hint of savory spices. Perfect for weeknight dinners, meal prep, or serving over rice or noodles for a comforting, flavorful meal the whole family will love!
Equipment
- Mixing bowls
- Whisk or fork
- Skillet or oven-proof pan
- Baking sheet or Dutch oven (if roasting)
- Tongs or spatula
- Optional: Blender or immersion blender for smooth sauce
Ingredients
Chicken & Marinade:
- 4 chicken thighs (bone-in or boneless, skin-on or skinless)
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp honey
- 1 tsp lime juice (optional)
Peanut Sauce:
- ½ cup peanut butter (creamy or chunky)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil (optional)
- 1–2 tbsp water or coconut milk for desired consistency
- Optional: chili flakes or sriracha for heat
Garnish:
- Chopped peanuts
- Sliced green onions
- Fresh cilantro
Instructions
- Marinate chicken: Combine chicken thighs with 2 tbsp soy sauce, garlic, ginger, honey, and lime juice. Marinate at least 30 minutes.
Cook chicken:
- Pan-searing: Heat oil in skillet, sear chicken skin-side down, flip, and cook until internal temperature reaches 165°F (74°C).
- Oven-roasting: Preheat oven to 400°F (200°C) and bake 25–30 minutes until golden and cooked through.
- Prepare peanut sauce: Whisk peanut butter, soy sauce, honey, sesame oil, and water or coconut milk. Heat gently until smooth. Adjust consistency as needed.
- Coat chicken: Pour sauce over cooked chicken and toss to coat evenly.
- Garnish & serve: Sprinkle with chopped peanuts, green onions, and cilantro. Serve over rice, noodles, or vegetables.
Notes
- Chicken: Thighs stay juicier than breasts; adjust cooking time if using breasts.
- Sauce: Adjust thickness with water or coconut milk.
- Spice: Add chili flakes, sriracha, or fresh chilies for heat.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently.
- Garnish: Add peanuts and fresh herbs after reheating for freshness and crunch.
- Meal Prep: Make extra sauce and chicken for lunches or weeknight dinners.