Peanut Butter Chicken Recipe

ByCheryl Avrich Updated on
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Peanut lovers will LOVE this peanut butter chicken recipe boosted with orange, ginger, garlic and chili flakes.

Use skewers (or not). Use a grill (or not). Serve hot (or not) You have options! All delish.

cooked chicken skewers on cutting board 3

Ingredients – tailored to your taste

boneless thighs, soy, brown sugar, ginger, peanut butter, garlic, cilantro, peanuts, chili flakes, orange juice and zest
Ingredients: boneless chicken thighs, soy sauce, brown sugar, ginger, peanut butter, garlic, cilantro, peanuts, red pepper flakes, orange juice and zest
  • Chicken: I always use boneless chicken thighs as they are more forgiving, juicier and more flavorful. But a boneless chicken breast will work fine too, especially marinated in the rich peanut sauce.
  • Peanut sauce: All the best flavors in this delicious dinner recipe come from the creamy peanut sauce which is bold and delicious. The orange, ginger, garlic and cilantro work beautifully together. You can make it as spicy or mild as you like.

Variations

  • Serving options In a nutshell, serve the peanut chicken on skewers or as boneless chicken pieces over rice or greens. I use long toothpick skewers for appetizers.
  • Flavor variations
    • Vary the heat with more or less red pepper flakes. The recipe is fairly, not crazy spicy.
    • Garnish: If you or your guests are not cilantro fans, replace with parsley. Or garnish with chopped green onions, lime wedges or a squeeze of lemon juice if you like.
    • Leave out the orange zest for less intensity.
    • Feel free to add red pepper or onion pieces to the skewers.

3 ways to serve peanut butter chicken

I adapted this easy peanut butter chicken recipe from Aida Mollenkamp at Food Network by altering the cooking and serving options. I’ve made it many times in many different ways. Here are three options.

  1. Skewers: This makes a lovely presentation, but it’s definitely more work cutting up the chicken and threading them on the skewers. For a big shortcut, buy prepared chicken skewers. More expensive, but very convenient.
  2. Whole boneless chicken pieces: Skip the skewers, marinate the chicken, then grill. Serve the peanut chicken as is over quinoa or rice with extra peanut sauce on the side. Or, for appetizers or a picnic, consider cutting the chicken into pieces and threading them onto small wooden skewers or toothpicks.
  3. Bone-in chicken pieces: Marinate and bake or grill.

When I am serving a crowd, I go with #2 to save time. Or the shortcut in #1 for a splurge. Leftover peanut butter chicken is a great option in a salad by the way.

How to make this peanut butter chicken recipe

boneless thighs cut in pieces on board
If using skewers, cut boneless chicken into pieces. Otherwise, leave them whole to marinate.
peanut sauce in cup and bag of chicken mariniating
Mix sauce ingredients together to make a creamy sauce. Place 2/3 of peanut sauce in airtight container or bag with the chicken to marinate. Reserve remaining peanut sauce for basting and serving.
chicken skewers on grill raw
Thread chicken on skewers (with pieces of red peppers if you like). Spray well with oil to avoid sticking to the grill. Place skewers on heated grill. If using whole pieces, spray with oil and place on grill.
cooked chicken skewers on grill
Grill chicken for a couple minutes per side until charred and cooked through. Baste with reserved peanut butter chicken sauce.
cooked chicken skewers on cutting board 2
Garnish with fresh cilantro (or parsley) and crushed peanuts.
cooked chicken skewers on plate with oranges

Shortcuts

  • Peanut Sauce: Use a good quality peanut sauce instead of making the one in the recipe. You can add orange zest and ginger to amp up the flavors.
  • Skip the skewers and grill whole boneless chicken pieces. Serve them as is or cut into pieces after grilling and thread onto skewers for appetizers if you like.
  • Buy prepared chicken skewers *** big time saver ***
  • Substitute fresh ginger and garlic with the ones that come in jars or frozen cubes. Or with ground ginger and garlic powder (use 1/8 teaspoon per teaspoon fresh).

Make Ahead 

  • This peanut chicken recipe is delicious at room temperature or cold, so you can definitely make it a couple hours ahead and serve it at room temperature, adding the garnishes right before serving.
  • Alternatively, refrigerate it in an airtight container and either bring to room temperature or serve it cold. You can warm it in the microwave for minute or two, covered, but don’t overcook it or it will become dry. This is where thighs are better than breasts. Less likely to dry out.

What to serve with peanut chicken

This easy meal only takes about 30 minutes (plus 30-60 minutes of marinating time) and is a great recipe served hot, room temperature or cold.  

I like to serve it on a buffet table or for a casual dinner with friends.

For dinner, try serving it with Curried Rice with Raisins, Charred Flat Green Beans, Party Salad with Grilled Vegetables and Quinoa, Thai Mango Salad, Bread Salad with Charred Snap Peas or Roasted Bok Choy and Broccoli. Or try one of these other side dishes with grilled chicken

Try a lighter option by serving it over cauliflower rice. Or keep it simple and just serve it over jasmine rice, quinoa, brown rice, white rice or rice noodles.

cooked chicken skewers on cutting board p3

Love peanut sauce?

Try one of these recipes starring peanut sauce.

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!

cooked chicken skewers on cutting board 3
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5 from 15 votes

Peanut Butter Chicken Recipe

Peanut lovers will love this peanut butter chicken recipe boosted with orange, ginger, garlic and chili flakes. Marinate, grill, top with cilantro and crunchy peanuts – a flavorful dish!
Prep Time23 minutes
Cook Time7 minutes
Marinating Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 6 -5 mains
Author: Cheryl Avrich

Equipment

  • wooden or metal skewers (if using)

Ingredients

  • 2 pounds (907g) boneless, skinless chicken thighs (or use chicken breasts if preferred)

Marinade/Sauce

  • 2 teaspoons orange zest
  • 1/2 cup (118 ml, 4 oz) freshly squeezed orange juice 2 medium oranges
  • 1/2 cup (120g) creamy peanut butter natural peanut butter is fine too
  • 1 tablespoon brown sugar
  • 1/4 cup light soy sauce
  • 2 teaspoons grated fresh ginger (or 2 frozen cubes)
  • 4 garlic cloves, minced (or 4 frozen cubes)
  • 1 teaspoon red pepper flakes (or a pinch of cayenne pepper)

Garnish

  • 1/4 cup (22g) chopped cilantro leaves (or parsley if preferred)
  • 1/2 cup (125g) chopped roasted peanuts

Instructions

  • SOAK SKEWERS (if using). If using wooden skewers, soak them for 30 minutes. I prefer metal skewers because you don't have to soak them and I find wood ones burn too easily even if soaked.
  • MAKE MARINADE/SAUCE: In a medium bowl, whisk together the peanut butter, orange juice and zest, sugar, soy, garlic, ginger and chili flakes until smooth. Pour 2/3 of sauce into a plastic sealed bag. Reserve 1/3 for dipping sauce.
  • MARINATE THE CHICKEN: If making skewers, cut chicken into 1 inch wide strips (otherwise leave in whole pieces). Add chicken to marinade, seal bag, squish to coat chicken well and marinate in the fridge for 30 minutes or up to 2 hours.
  • HEAT GRILL: to medium-high heat (about 400-425F/204-218C). Note 1 (cooking options)
  • GRILL CHICKEN: Thread chicken on skewers (if using). If you are not doing skewers, you will just BBQ the boneless chicken in pieces. Oil the grates with a cloth to avoid sticking to the grill (or instead, I spray oil directly onto the chicken). Grill until cooked – a few minutes on each side. Don't overcook. An instant read thermometer will read 160F/71C. Temperature will rise with 5-10 minutes resting.
  • ASSEMBLE AND SERVE: A couple of options here:
    1) serve right on the skewers
    2) remove from large skewers and thread onto smaller wooden skewers (for an appetizer, thread 1-2 pieces per skewer);
    3) if you cooked the whole thigh/breast, cut into pieces and thread onto skewers;
    4) serve chicken in larger pieces.
    In all cases, place the chicken on a serving plate and sprinkle on cilantro and peanuts. Drizzle on the reserved peanut sauce or pass it separately. Chicken can be served hot or at room temperature.

Recipe Notes

  1. Cooking options (instead of grilling)
    • baked boneless chicken breasts in a single layer: 425F/218C for 18-20 minutes
    • baked boneless chicken thighs in a single layer: 425F/218C for 20-25 minutes
    • baked bone-in chicken: 400F/204C for 25-40 minutes. 
    • For all options, marinate and bake, adding extra sauce to the top of the chicken after baking. Bake all to an internal temperature of 160F/71C with an instant read thermometer. Temp will rise a few degrees when chicken rests for 5 minutes.
  2. Variations
    • Serving options: Serve the peanut chicken on skewers or as boneless chicken pieces. I use long toothpick skewers for appetizers with one or two bites of chicken.
    • Flavor variations and add-ins
      • Vary the heat with more or less red pepper flakes (ora pinch of cayenne pepper). The recipe is moderately spicy.
      • If you don’t like cilantro, replace with parsley.
      • Leave out the orange zest for less intensity.
      • If using skewers, you can add red pepper or onions pieces along with the chicken (as pictured). 
      • Serve with lime wedges or a squeeze of lemon juice. 
  3. Shortcuts
    • Peanut Sauce: Use a good quality peanut sauce instead of making the one in the recipe. You can add orange zest and ginger if you like.
    • Skip the skewers and grill whole boneless chicken pieces – chicken thighs (preferred) or chicken breasts. Serve them as is or cut into pieces after grilling and thread onto skewers for appetizers if you like.
    • Buy prepared chicken skewers *** big time saver ***
    • Substitute fresh ginger and garlic with the ones that come in jars or frozen cubes.
  4. Make Ahead:
    • This chicken is delicious at room temperature or cold the next day, so you can definitely make it a couple hours ahead and serve it at room temperature, adding the garnishes right before serving.
    • Alternatively, refrigerate it and either bring to room temperature or serve it cold. You can warm it in the microwave for minute or two, covered, but don’t overcook it or it will become dry. 
 
Nutrition values are estimates using boneless skinless chicken thighs and including garnishes. Calories and fat will be lower with boneless chicken breasts.

Nutrition

Calories: 405kcal | Carbohydrates: 12g | Protein: 39g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 833mg | Potassium: 691mg | Fiber: 3g | Sugar: 6g | Vitamin A: 224IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

This Peanut Butter Chicken Recipe, originally published in 2016, has been updated with new information and pictures.

5 from 15 votes (14 ratings without comment)

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6 Comments

  2. I love peanut sauce And tofu and chicken! Cannot stress enough how enough how Absolutely wonderful I find your photos but especially the straightforwardness of the instructions . Superb site/blog….

    Mindy

    Reply

  3. To make the peanut butter chicken ahead, and for ease of serving, would it work to cut thighs into pieces and cook as a casserole? I often sous vide chicken pieces and then cook from that stage. Also have just been given an air fryer, could something like this be cooked in the air fryer? Love your recipes, they are so colourful. Next going to try your sous vide pork loin with raspberry balsamic.

    Reply

    1. Hi Jennifer. Thanks so much for your kind words. I can’t speak to air frying or making the recipe as a casserole as I haven’t tried those. Might be just fine. I like your idea about sous vide. Perhaps sous vide the chicken with seasoning then mix the chicken with the sauce a grill before serving. The sauce is pretty robust so I think that would work. With extra sauce on the side. Other options are in the post as you know. Including making it ahead and warming the chicken for a minute or two in the microwave or in a warm oven, covered. Good luck and please let us know how it worked out!

      Reply