Can I use natural peanut butter in Thai Peanut Chicken Bake?

Yes, and it's actually recommended for a more wholesome dish. Natural peanut butter gives the sauce a more intense peanut flavor and contains fewer additives. Just make sure it's well-stirred and smooth before mixing it into the sauce. Chunky peanut butter is also an option if you like a little extra texture in your Thai Peanut Chicken Bake.

Is Thai Peanut Chicken Bake freezer-friendly?

Absolutely. Thai Peanut Chicken Bake freezes well both before and after cooking. If freezing before, store the marinated chicken in an airtight freezer bag. Thaw in the fridge overnight before baking. If freezing leftovers, allow the dish to cool completely, then portion into airtight containers. It can be stored for up to 2 months. Reheat gently with a splash of coconut milk to restore the sauce's consistency.

Can I make Thai Peanut Chicken Bake without coconut milk?

Yes, although coconut milk is a key component in this recipe, you can substitute it with Greek yogurt for creaminess or use heavy cream if dairy isn’t an issue. Keep in mind that coconut milk gives Thai Peanut Chicken Bake its authentic flavor and silky texture. If you're avoiding coconut for allergy reasons, unsweetened almond milk and a touch of cornstarch can offer a lighter alternative.

What’s the best way to adjust spice levels in Thai Peanut Chicken Bake?

The standard Thai Peanut Chicken Bake has mild heat, but if you love spice, you can easily intensify it. Add Thai red chili paste, a dash of sriracha, or crushed red pepper flakes into the sauce mix. For a milder version, simply reduce or omit any spicy additions, and focus more on the savory-sweet balance from the peanut butter, coconut milk, and honey.

Thai Peanut Chicken Bake – The Most Delicious 1-Pan Dinner Ever

Description

A creamy, savory, and mildly sweet Thai Peanut Chicken Bake made with boneless chicken thighs, peanut butter, coconut milk, and a fragrant blend of Thai-inspired ingredients. Perfect for a quick dinner or entertaining guests.

Ingredients

Scale

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

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger. Mix well until smooth.
Place the chicken thighs, smooth side down, into a baking dish.
Pour the peanut sauce evenly over the chicken.
Bake in the preheated oven for 30–35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Garnish with chopped fresh cilantro before serving.

Notes

Use natural peanut butter for a richer, more authentic flavor.
Let the chicken marinate in the sauce for 15–30 minutes before baking for deeper flavor.
Can be served over jasmine rice or noodles for a complete meal.
Pairs perfectly with Thai pumpkin coconut soup for a full Thai dining experience.
Freeze leftovers for up to 2 months and reheat with a splash of coconut milk.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 350
Sugar: 8g
Sodium: 480mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg

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