🥜 Introduction
If you’re craving something creamy, savory, a little nutty, and packed with comforting flavors, these Peanut Butter Chicken Thighs are going to make your taste buds very happy. This dish feels warm, cozy, and filling — perfect for busy nights when you want something delicious but not complicated.
The magic happens when tender chicken thighs simmer in a rich peanut-butter-coconut sauce that hugs every bite. It’s quick, easy, budget-friendly, and made with simple ingredients you probably already have at home. Plus, it tastes like a dish you’d get at a restaurant.
🛒 Ingredients (Exact Measurements)
Serves 4
For the Chicken
- 6 boneless, skin-on chicken thighs — Boneless, skin-on chicken thighs
- 1 tbsp olive oil — Olive oil
- 1 tsp salt — Salt
- ½ tsp freshly ground black pepper — Freshly ground black pepper
- 1 tsp paprika — Paprika
For the Peanut Butter Sauce
- ½ cup creamy peanut butter
- 1 cup full-fat coconut milk
- 2 tbsp low-sodium soy sauce — Low‐sodium soy sauce
- 1 tbsp apple cider vinegar — Apple cider vinegar
- 1 tbsp honey — Honey
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced — Cloves garlic Minced
- 1 tsp red pepper flakes — Red pepper flakes
- ¼ cup chicken stock — Chicken stock
Optional Garnish
- Fresh cilantro — Fresh cilantro
- Fresh green onions — Fresh green onions
- Lime wedges
- Crushed roasted peanuts
🍳 Essential Kitchen Tools & Appliances (All Hyperlinked)
To make your cooking smooth and organized, keep these tools ready:
- Cutting board — Cutting board
- Bamboo Cutting Board — Bamboo Cutting Board
- Chef’s knife — Chef’s knife
- Mixing bowl — Mixing bowl
- Glass Mixing Bowls — Glass Mixing Bowls
- Measuring cups — Measuring cups
- Measuring spoons — Measuring spoons
- Whisk — Whisk
- Spatula — Spatula
- Tongs — Tongs
- Heavy-based frying pan — heavy-based frying pan
- Oven-proof skillet — proof skillet
- Baking dish — baking dish
- Large oven — Large oven
- Thermometer — Thermometer
- Large spoon — Large spoon
- Paper towels — Paper towels
🔪 Preparation Steps (Simple English, Step-by-Step)
- Pat dry the chicken thighs using paper towels — Paper towels. This helps them brown better.
- Place chicken on a cutting board — Cutting board.
- Season with salt, black pepper, and paprika.
- In a mixing bowl — Mixing bowl, whisk together:
- Soy sauce
- Coconut milk
- Honey
- Apple cider vinegar
- Garlic
- Ginger
- Red pepper flakes
- Chicken stock
- Make sure the peanut butter blends smoothly into the mixture using a whisk — Whisk.
- Keep all tools handy, like tongs — Tongs and spatula — Spatula.
🔥 Cooking/Baking Instructions (Temperature + Timing)
Step 1: Sear the Chicken
- Heat olive oil — Olive oil in a heavy-based frying pan — heavy-based frying pan over medium-high heat.
- Place chicken thighs skin side down.
- Sear for 5–6 minutes per side until golden brown.
Step 2: Add the Peanut Butter Sauce
- Pour the sauce into the skillet.
- Lower heat to medium-low.
- Stir with a spatula — Spatula.
Step 3: Simmer
Simmer for 12–15 minutes until the sauce thickens and the chicken reaches:
👉 165°F / 74°C internal temperature — check with thermometer — Thermometer
Optional Oven Method
Transfer to an oven-proof skillet — proof skillet
Bake at 400°F / 200°C for 20–25 minutes.
🍽️ Serving Suggestions (With Serving Items Linked)
Serve using:
- Serving plates — Serving plates
- Serving platter — Serving platter
- Serving dish — Serving dish
- Serving bowl — Serving bowl
Great sides:
- Steamed rice
- Coconut rice
- Roasted veggies
- Stir-fried broccoli
- Naan or flatbread
Garnish with fresh cilantro — Fresh cilantro & green onions — Fresh green onions.
🌟 Additional Tips & Flavor Boosters
- Add Garlic Powder — Garlic Powder
- Add Onion powder — Onion powder
- Add Italian seasoning — Italian Seasoning
- Add Sea salt — Sea Salt
- Add Black Pepper Grinder — Black Pepper Grinder
- Make it spicy with Cayenne pepper — Cayenne Pepper
- Add Lemon zest using a Lemon Zester — Lemon Zester
📊 Nutrition Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~485 kcal |
| Protein | 31 g |
| Carbs | 12 g |
| Fat | 35 g |
| Saturated Fat | 14 g |
| Sugar | 7 g |
| Fiber | 2 g |
| Sodium | ~780 mg |
(Values may vary based on brands and portion size.)
❓ FAQ Section
1. Can I use chicken breast instead?
Yes! Reduce cooking time so it doesn’t dry out. About 6–7 minutes simmering is enough.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. The sauce thickens — just add a splash of water when reheating.
3. Can I freeze it?
Yes, freeze the cooked chicken + sauce for up to 2 months.
4. Is crunchy peanut butter okay?
Totally. It adds texture.
5. Can I make it dairy-free or gluten-free?
- It’s naturally dairy-free.
- To make it gluten-free, use gluten-free soy sauce or coconut aminos.
🧡 Wrap-Up
Peanut Butter Chicken Thighs are one of those dishes that look fancy but take almost no effort. The peanut butter melts into the coconut milk and turns into a rich, velvety sauce that clings to every bite of chicken. It’s comforting, budget-friendly, and always a hit at the dinner table.
Fun fact: peanut-based savory sauces are super popular in Southeast Asia — this dish is inspired by those flavors but made easy enough for a busy weeknight.
