Thai Chicken Recipe

Thai chicken and peanut sauce served on a platter with lime wedges and garnishes.

5 from 4 votes

A busy night doesn’t mean you have to compromise on flavor. This Thai Chicken delivers a mix of sweet, savory, and tangy flavors for an unforgettable meal in 35 minutes!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Main Dishes

Cuisine: Thai

Diet: Dairy Free

Servings:

Calories: 419kcal

Author: Andrea

Ingredients

2 tbsp unsalted butter
8 bone-in chicken thighs

Thai Sauce

1/2 c sweet chili sauce
1/4 c reduced-sodium soy sauce
2 tsp minced garlic
1 tbsp creamy peanut butter
1/2 tbsp freshly grated ginger
1 tablespoon lime juice
1/4 c chopped fresh cilantro to taste
1/4 c chopped peanuts

Instructions

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
To prepare the Thai sauce, combine the chili sauce, soy sauce, garlic, peanut butter, ginger, and lime juice in a medium bowl. Mix together, then set aside.
Pat the chicken dry using a paper towel. Heat a large skillet over medium-high heat and melt the butter. Add the chicken and sear it for about 3-4 minutes on each side.
Pour the Thai sauce over the chicken and toss until evenly coated.
Place the chicken and sauce into a baking dish and cook for 20-25 minutes or until the internal temperature is 165 degrees Fahrenheit (74 degrees Celsius).
Turn on the broiler and broil the dish for a few extra minutes.
Remove from the oven and top the dish with chopped peanuts and cilantro.

Notes

If you use an oven-safe skillet, you can sear, add the sauce, and bake it all in one dish!

To STORE, place Thai Peanut Chicken leftovers in an airtight container in the refrigerator for up to 3-5 days. To FREEZE, store chicken in a freezer-safe container for up to 4 months.

REHEAT in an oven at 350°F (175°C) until warmed through, on the stovetop over medium heat until hot, or in the microwave. Avoid overcooking to keep the chicken tender.

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