One Pan Spicy Thai Peanut Chicken

4.84 from 6 votes

One Pan Spicy Thai Peanut Chicken

This One Pan Spicy Thai Peanut Chicken is an easy 15 minute meal you can serve with rice, salad, or noodles. The spicy peanut sauce is so decadent and bright, making this chicken recipe more flavorful than you can imagine!

Prep Time10

Cook Time6

Total Time16

Course: Dinner

Cuisine: Asian, Thai

Keyword: 20 minute recipe, asian, baked, chicken, peanut butter, sauce, summer

Servings: servings

Calories: 315kcal

Author: Lena Gladstone

Ingredients

4 skinless chicken thighs scored
2 tbsp olive oil divided
2 limes 1 ½ juiced, and 2 zested
4 cloves garlic grated
4 tbsp peanut butter
1 ½ tbsp soy sauce or coconut aminos
1 small fresno chili pepper finely diced or swap out for a 1 tsp Sriracha hot sauce
2 green onions finely diced
2 tbsp cilantro roughly chopped

Instructions

Score the chicken (about ¼ inch into the meat) using a criss-cross method on both sides if thick enough.
Rub with 1 tablespoon of olive oil, a pinch of sea salt, and the finely grated zest of lime. Cut thighs in half if too big.
Preheat a nonstick pan to medium-high heat. Add 1 tablespoon of oil to a pan. Place chicken without crowding the pan. Cook for about 3 minutes.
Flip the chicken over, cook for an additional 3 minutes, or until the middle registers to 165°F with a meat thermometer and is cooked through.
In a bowl, finely grate the garlic, squeeze in the juice from 1 lime, stir in the peanut butter and soy sauce. Now loosen with some water or extra lime juice to give you a spoonable consistency. Add ½ finely chopped fresh chili, then mix through the sauce, taste, and season if needed.
Spoon the peanut sauce over the chicken. Slice or keep whole and serve.
Serve the chicken over salad, rice, or noodles. Top with the chopped scallions, and cilantro leaves. Cut remaining ½ lime into wedges and serve alongside to squeeze on top. Drizzle with extra sauce and sliced chilies if you want some extra heat.

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