Baked Thai Peanut Chicken

Savory, delicious skinless chicken thighs baked in a quick homemade Thai peanut sauce that’s ready in just 35 minutes then topped with crushed peanuts. 

Thai dishes like Baked Thai Peanut Chicken is savory and delicious, especially if you want to make something fast and easy. I’ve made some really popular Thai recipes before that you all loved, including Chicken Pad Thai, CPK Thai Peanut Chicken Pasta (this recipe has a cult following on the site!) and Pad See Ew (Thai Stir Fried Noodles) so I’m adding another Thai dish to the list, especially one with such a nice cooking time.

Thai Peanut Chicken


If you are craving something delicious but don’t want to spend the money to go out to dinner, try making Baked Thai Peanut Chicken. It’s quick, it’s delicious, and it’s so easy. Peanut sauce is thick and savory, and it brings out the natural flavor of the chicken perfectly.

Plus the recipe only takes a quick second to prepare so you can go on with your weeknight routine without having to worry about dinner. If this is your first time making Thai peanut sauce, you’ll be able to trick everyone into thinking you’re a pro.

If you liked this recipe and want some more like it, try our Thai Green Curry or Thai Peanut Chicken Wraps. For those times when you want to whip out the crockpot, check out our Slow Cooker Thai Peanut Chicken.

Baked Thai Peanut Chicken in a pan


  • Preheat your oven to 350 degrees F.
  • Mince both the garlic and fresh ginger.
  • Mix your chicken, coconut milk, peanut butter, soy sauce, honey, vinegar, lime juice, sesame oil, garlic and ginger in a large bowl.
  • Make sure that the chicken gets thoroughly soaked.
  • Put the chicken a baking dish with the smooth side down
  • Pour the rest of the sauce over it.
  • Put it in the oven for 35 minutes.
  • Check the thickest part with a probe thermometer to make sure it’s cooked through.
  • Serve it up alone or on top of steamed rice.
  • Chop up some fresh cilantro as garnish.


  • Cilantro: Some chopped cilantro can add some great color and flavor to the dish.
  • Veggies: You can try a variety of chopped vegetables in this recipe, such as bell peppers, green onions and snow peas, just to name a couple.
  • Crushed Red Pepper Flakes: Dust the top of the chicken with red pepper flakes for a crunch that also has some spice to it.
  • Fish Sauce: Fish sauce is an umami lover’s dream, since it is packed with flavor and can cover a lot of ground. Add a teaspoon or two to your sauce and stir just before serving for a more umami flavor.
  • Sriracha: They say that sriracha goes with anything (there’s even sriracha ice cream for the brave.) A few drops on Thai chicken is perfect for anyone who likes their food to bite back a little.
  • Rice Noodles: Instead of serving Baked Thai Peanut Chicken over rice, try rice noodles instead. They have a great texture and absorb sauce well so that each bite is full of flavor.


Now that you have a main course, here are some ideas for sides.


Peanut sauce is popular in a ton of Asian dishes, and is the most well known in Thai food. But where does it come from? South America is probably not the answer you were thinking, was it?

Peanuts are native to South America, and when merchants and missionaries from Portugal and Spain began to travel to Asia, specifically Indonesia, they brought peanuts with them. The legumes thrived in the Indonesian climate and were quickly developed into a tasty sauce called bumbu kacang. 

Peanut sauce picked up steam in South Asia, mostly China, Vietnam and Singapore, and is now used in too many recipes to name, from stir-fry to French fries. Peanut sauce is also an international favorite that you can find at your grocery store, but it’s much more fun and tasty to make your own.

In a lot dishes, including our Baked Thai Peanut Chicken (and Thai Peanut Shrimp), peanut butter is used as a base for the sauce instead of chopped peanuts.


  • Serve: Don’t leave cooked chicken out for longer than 2 hours, or it will start to grow things.
  • Store: Your leftovers will be good in the fridge for up to 3 days.
  • Freeze: In an airtight container, Baked Thai Peanut Chicken is good for up to 4 months.


According to the USDA’s website, chicken is fully cooked at 165 degrees F (73.8 degrees C).  Since we are cooking this chicken in the oven for so long you’ll likely have no issues with temperature but when it comes to salmonella better safe than sorry!

Close up of Baked Thai Peanut Chicken

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5 from 19 votes

Baked Thai Peanut Chicken

Savory, delicious skinless chicken thighs baked in a quick homemade Thai peanut sauce that's ready in just 35 minutes then topped with crushed peanuts. 

Course Main
Cuisine Thai
Keyword Baked Thai Peanut Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 291 kcal
Author Sabrina Snyder


  • 5 chicken thighs , boneless skinless
  • 1/2 can coconut milk , 7 ounces
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce , low-sodium
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • cilantro , for garnish


  1. Preheat the oven to 375 degrees F.

  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
  3. Place the chicken, smooth side down into your baking dish.
  4. Pour the sauce over it.
  5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).

Nutrition Facts
Baked Thai Peanut Chicken
Amount Per Serving
Calories 291 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 89mg30%
Sodium 490mg21%
Potassium 413mg12%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 7g8%
Protein 23g46%
Vitamin A 23IU0%
Vitamin C 2mg2%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Thai Peanut Chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. You show two different temperatures in this recipe 375 in the text above, 350 in the recipe card? Which one do you use?

  2. Could you use a different vinegar? Also, I’m confused on mixing all the sauce with the chicken. I would have assumed on combining the sauce (melting the peanut butter) would be prior to mixing with the chicken? Can’t wait to make this!

    1. You can mix the sauce and then mix it with the chicken if you’d like. You can substitute with the rice wine vinegar with white wine vinegar or apple cider vinegar though that may change the flavor profile a bit. Good luck!

  3. I’m going to make this for Sunday dinner. I don’t see any mention of the peanuts. How much? Just a sprinkling? Thank you. Looks delicious!

    1. It’s not really a red color but different brands of soy sauce and rice wine vinegar can vary in color making the final dish different depending on who made it. I hope you still thought it was delicious!

  4. Delicious and so easy that I had to take the time to leave a review. I already had fried up chicken thighs the night before and had extra left over so I searched chicken thigh recipes and stumbled across this. So I just tossed all the sauce ingredients into a pan and simmered it up and then added the left over chicken! It was a hit! Thanks for the recipe!

  5. Just made this tonight, it was so rich and delicious. Wondering though, it looked nothing like yours? Your sauce looks much thicker and dark. Mine was a little thin and much paler.

    1. Different brands of broth or soy sauce differ in color and can change the color of a dish, either making it darker or lighter. Rice wine brands also can vary in yellow. Put all those together and a dish can vary is color. I’m so glad you enjoyed it.

  6. Made this tonight and it was delicious! My family absolutely loved it. The only addition was siracha sauce.

    Thank you for all of your great recipes. My family really believes I know how to cook and it’s all thanks to you!

  7. My husband adored this and I loved how easy it was. Thinking next time I might add some red pepper flakes or Sriracha sauce for a little heat. Thanks for the great recipe!

  8. Hi only have bone in skin on chicken thighs. Would you recommend removing the skin or leaving it, assuming I add extra cooking time? Im worried about it being flabby in the end result.

  9. This was so delicious and easy! I used chunky peanut butter because it’s all I had, but it actually worked well to give the dish crunch (I didn’t have peanuts for the top either.) I also used bone-in skin-on, and cooked in the oven for about 25 mins. So juicy and flavorful! Served over quinoa with a cabbage and carrot salad on the side.

  10. Very nice! I marinated the chicken over 24 hours as I normally do 24+ hours plus on any chicken, really enjoyed this with a vegetable Chow mein on the side

  11. Made this for dinner tonight and it was a hit! Served with jasmine rice and fresh peas, sriracha and red pepper flakes on the table. I didn’t have creamy peanut butter so I used extra crunchy which was perfect. I will add fish sauce for some saltiness and depth next time but it was fabulous as it is written!

  12. If you don’t have coconut milk, what is a good substitute? I have both regular milk and almond milk . . .

  13. Excellent, eating it now. Made sauce as instructed. We do not care for dark meat. Used 4 boneless chicken breast. Thought about doubling the sauce. Either way would have been fine. I added hot pepper flakes and Sriracha. We like heat. Chopped up red bell pepper, onion and peanuts. May add broc/cauli next time. Served over teriyaki rice for husband and rice noodles for me. It’s a keeper!

  14. beautiful recipe, can’t wait to make it tonight!

    I want to add in some red bell pepper ( I saw you mentioned adding in veggies)…. is it okay just to chop up and mix in the sauce when it’s poured over the chicken?

    What are your thoughts?

    Thank you!

    1. This is to die for! Restaurant-level flavor. I halved the ginger and garlic so my toddler could dig in, too. Thank you, Sabrina! Another hit.

  15. For frozen, would you bake them, then freeze them and thaw and microwave to reheat? Or freeze in the sauce and bake from frozen (if so how long?? And what temp?)

    1. You might only need them to cook for 15-20 minutes. Just make sure the the middle is no longer pink and the juices run clear.

  16. The sauce is so simple and tasty! I didnt have any sesame seed oil or rice wine vinegar and it turned out so nice. I doubled the recipe as well!

      1. Could I sauté this instead of bake? I’d like to have enough leftover sauce to pour over the chicken and rice after serving. Should I marinate the chicken in the sauce first?

    1. Certainly. If using skinless I would score the top of the chicken with x’s to help the marinade cook with the chicken.

  17. Wow..this chicken is so flavorful!! Some of my favorite flavors in this! I love how easy this is to make…didn’t take long at all!

  18. OMG ? this was absolutely delicious! I kept going back from war. The sauce was creamy and savory just as described. The flavors were robust and the fresh ingredients combined left my palate wanting more. I served over sticky rice and it was to die for. I doubled the recipe and used a little more lime juice garlic and fresh ginger. I love my food bursting with flavor so that’s why I went a little heavy on the spices. YUM ?

  19. Can you double the recipe or would I have to make changes to the recipe? It sounds delicious but I do need to make more than 5 thighs.