Description
Savory and delicious skinless chicken thighs baked in a quick homemade Thai peanut sauce that combines creamy peanut butter, coconut milk, and aromatic spices. Ready in just 40 minutes and topped with crushed peanuts and fresh cilantro for a perfect balance of flavors and textures.
Ingredients
Chicken
- 6 boneless skinless chicken thighs
Thai Peanut Sauce
- 1/2 can (7 ounces) coconut milk
- 1/3 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
Garnish
- Cilantro, for garnish
- Crushed peanuts, for topping
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken evenly and thoroughly.
- Prepare Sauce and Chicken: In a large bowl, thoroughly mix the coconut milk, creamy peanut butter, low-sodium soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and minced ginger. Add the boneless, skinless chicken thighs to the bowl and coat them well with the sauce mixture.
- Arrange Chicken: Place the chicken thighs smooth side down into a baking dish to ensure they cook evenly and absorb the sauce.
- Add Sauce: Pour any remaining Thai peanut sauce mixture over the chicken in the baking dish to maximize flavor infusion during baking.
- Bake Chicken: Bake in the preheated oven for 30 to 35 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- Garnish and Serve: Once baked, remove the chicken from the oven, top with crushed peanuts and fresh cilantro to add texture and fresh flavor. Serve warm and enjoy your flavorful Thai peanut chicken.
Notes
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it is cooked safely.
- You can substitute lime juice with lemon juice if unavailable.
- For a spicier version, add a pinch of red chili flakes or a dash of sriracha to the sauce mixture.
- This dish pairs well with steamed jasmine rice or a fresh cucumber salad for a balanced meal.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
