Easy Thai Chicken

4.50 from 4 votes

A simple Thai-inspired marinade, paired with the peanut sauce, makes this chicken recipe one you'll want to prepare many times. Easy Thai Chicken is simple in preparation but bold in flavor.

Prep Time10

Cook Time42

Course: Main Course

Cuisine: Thai

Servings: Servings

Calories: 532kcal

Author: Aimee Mars

Ingredients

MARINADE

1/4 cup Canned Coconut Milk
2 tablespoons Creamy Peanut Butter
1 tablespoon Brown Sugar
2 tablespoons Red Curry Paste
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
4 Boneless, Skinless, Chicken Thighs
2 tablespoons Oil

PEANUT SAUCE

3/4 cup Canned Coconut Milk
1/4 cup Creamy Peanut Butter
1 tablespoon Brown Sugar
1 tablespoon Red Curry Paste
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
2 Garlic Cloves minced
1 Lime juiced

GARNISH

1 Red Chili sliced and seeded
1 tablespoon Cilantro

Instructions

MARINADE: In a medium bowl whisk the Coconut Milk, Peanut Butter, Brown Sugar, Red Curry Paste, Fish Sauce, and Soy Sauce together and pour over the Chicken Thighs in a baking dish or resealable bag. If time allows, marinate for 30 minutes in the fridge or up to 8 hours.
Preheat the oven to 475 degrees ℉.
CHICKEN: Using an iron skillet or oven-safe skillet, heat oil over high heat, but not until smoking, swirl to coat the pan. Place Chicken top-side or skin-side down and cook for 2 minutes. Reduce heat to medium-high and cook for 12 minutes more. Move the skillet to the oven and cook for 13 minutes (exactly!) then flip chicken and cook for 5 minutes more. Let sit for 5 minutes.
PEANUT SAUCE: While the chicken is cooking in a medium-sized saucepan whisk the remaining Coconut Milk, Peanut Butter, Brown Sugar, Red Curry Paste, Fish Sauce, Soy Sauce, and minced Garlic together and bring to a boil over medium heat. Reduce heat to a simmer and cook to thicken the sauce for an additional 8 to 10 minutes. Pour over chicken.
Garnish chicken with Fresh Cilantro and Red Chilis (both optional).

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