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Thai Peanut Chicken Thighs

  • Author: Julie
  • Prep Time: 2 hours
  • Cook Time: 35 mins
  • Total Time: 2 hours 35 mins
  • Yield: 8 chicken thighs 1x
  • Category: chicken, dinner

Description

This simple savory recipe for Thai Peanut Chicken Thighs is a flavorful way to satisfy cravings for Thai food without ordering takeout. It is a recipe that tastes fantastic as leftovers and works well in salads and wraps, too!


Ingredients

Scale
  • 1 14-ounce can light coconut milk
  • 1 tablespoon natural peanut butter (the runnier the better)
  • 1/4 cup coconut aminos (or soy sauce)
  • 1/4 cup rice vinegar
  • 1 tablespoons sesame oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 2 pounds boneless skinless chicken thighs (approximately 8 thighs)

Instructions

  1. Combine everything but the chicken in a large zip-top storage bag. Seal bag and squeeze ingredients a few times to mix everything together. Add the chicken to the bag, turning the thighs over a few times to coat them in the marinade.
  2. Place the marinating chicken into the refrigerator for at least two hours (or until you’re ready to cook)! Feel free to flip the bag over a few times as the chicken continues to marinate.
  3. Heat oven to 425-degrees and remove chicken from marinade, placing it into a baking dish in a single layer. Pour marinade over chicken and bake for approximately 35 minutes or until chicken reaches an internal temperature of at least 165°F.
  4. Allow chicken to briefly rest for a couple of minutes before digging in!