Recipe Background
The best chicken should never be stressful or even hard. It can be as easy as... well, as this Easy Peanut Butter Chicken! The chicken thighs are perfectly roasted, and better yet, they are all marinated in a creamy, nutty, spicy, vibrant peanut sauce that you'll love so much, licking your fingers may not be enough! There's even more of the sauce on the side for dipping and that still may not be enough! Easy Peanut Butter Chicken is going to wow you, both with how simple it is to make and how amazing it tastes!
The best chicken should never be stressful or even hard. It can be as easy as... well, as this Easy Peanut Butter Chicken! The chicken thighs are perfectly roasted, and better yet, they are all marinated in a creamy, nutty, spicy, vibrant peanut sauce that you'll love so much, licking your fingers may not be enough! There's even more of the sauce on the side for dipping and that still may not be enough! Easy Peanut Butter Chicken is going to wow you, both with how simple it is to make and how amazing it tastes!
Ingredients
For the chicken:
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sweet soy sauce
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground ginger
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 limes juiced
- 1 1/2 pounds chicken thighs boneless and skinless, chopped into bite-sized pieces
Optional, for serving:
- white rice to taste, cooked and hot
- peanuts to taste, chopped
- fresh cilantro leaves to taste
- lime wedges to taste
Directions
- In a large bowl, add the peanut butter, the coconut milk, the soy sauce, the sweet soy sauce, the garlic powder, the ground ginger, the chili powder, the salt, and the lime juice and whisk until smooth.
- Reserve 1/2 of the sauce in a separate bowl.
- Add the chicken to the remaining peanut sauce and toss to coat.
- Transfer the bowl with the chicken to the refrigerator to marinate for 3 hours.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Place a rack over the prepared baking sheet.
- Transfer the chicken from the marinade and thread it onto wooden-soaked or metal skewers, about 4 pieces per skewer.
- Place the chicken skewers on the prepared rack.
- Bake the chicken skewers until the chicken pieces are golden-brown and reach an internal temperature of 165 degrees F, about 20 minutes.
- Transfer the chicken skewers from the oven.
- Plate the chicken with the reserved peanut sauce and the rice.
- Top with the peanuts, the cilantro, and the lime wedges.
- Serve.
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