Thai peanut chicken is an easy and flavorful dinner. Chicken thighs are baked in a Thai style peanut sauce in this family friendly dish that is low carb and keto friendly. Serve with your favourite vegetable and rice or cauliflower rice for a complete meal.
For those of you who have been around for a while, you will have noticed something new about this post – that is a recipe made with chicken. Previously we had been focusing on providing pescetarian recipes on the blog but going forward there will be some changes with the blog in that we will have the addition of meat recipes.
What’s changing and why
We will still be sharing a lot of the same content that we used to – vegan, vegetarian and pescatarian recipes – and the primary focus will never be on meat recipes, but we wanted what we share to also be reflective our diets at home which have changed due to our personal circumstances: I have had some health problems of my own and have needed to add some meat back into my diet, and James has switched to a strictly keto diet. We have adapted our diets to best fit the needs of all of the members of our family, and I hope that that will resonate with some of you.
I feel good about these choices we have made as we have found a couple of excellent higher welfare local meat providers for our meats and this gives us an opportunity to support more farmers in our local community.
Now, onto this Thai peanut chicken!
I’m sure there are some haters out there, but I haven’t run across a person who DOESN’T love a good peanut sauce. We loved it so much on our gado gado salad I figured a good place to start with our first chicken recipe on the blog would be something with peanut sauce.
How to make Thai peanut chicken
This recipe is so easy to make! I love that all you have to do is make a quick sauce and then put everything to bake in the oven letting it do all the work.
Start by preheating your oven to 350℉.
To make the sauce, you just need to heat a saucepan over low heat, add the ingredients and whisk lightly until the peanut butter has melted and the sauce has combined.
Place the chicken thighs in an oven safe dish with the skin side up and cover with the peanut sauce.
Once the chicken thighs are covered in peanut sauce, you just put the dish in the oven and bake for 40-45 minutes.
What to serve with Thai peanut chicken
Since James is doing keto right now, we served ours with cauliflower rice, but this dish is also great served with rice thing – don’t forget to add your favourite vegetable! Just make sure to spoon some of that awesome peanut sauce over top of it all!
- We used bone in skin on chicken thighs but you can opt for boneless and skinless if you like – the cooking time should then be reduced by about 10 minutes if you make that choice
- Smooth peanut butter makes for a better sauce than chunky – it blends into the sauce better
- I kept the spiciness low here to keep it family friendly, but if you like things a little hotter go ahead and double the chilis.
Dietary Considerations and Accommodations
This recipe for Thai peanut chicken is suitable for the following diets:
- keto friendly and low carb
- gluten free and dairy free (for gluten free be sure to use gluten free tamari)
- for Whole30 or paleo replace the tamari sauce with coconut aminos
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Thai peanut chicken
chicken thighs baked in a Thai style peanut sauce
- 6 bone-in skin-on chicken thighs
- 3⁄4 cup coconut cream
- 2 tbsp peanut butter
- 2 tbsp tamari
- 2 tsp fresh minced ginger
- 1 clove garlic
- 1 tbsp lime juice
- 4 red thai chillies
- for garnish: chopped peanuts, cilantro and green onions
- Heat a medium saucepan over low heat and add the coconut cream, peanut butter, tamari, ginger, garlic, lime juice and red chillies.
- Stir until the peanut butter has melted into the sauce and it is mixed well.
- Preheat your oven to 350℉.
- Pat the chicken thighs dry, then place them in a baking dish. Top with the peanut sauce and bake for 40-45 minutes.