A flavorful dish where tender marinated chicken meets a rich peanut-coconut sauce. I enjoy how quickly it comes together and the bold yet approachable flavours.
Why You’ll Love This Recipe
I love this recipe because it’s ready in about 30 minutes, making it great for a weeknight dinner. The marinade infuses the chicken with coconut milk, lime juice and curry powder, and then the reserved marinade transforms into a creamy peanut sauce—less waste, maximum flavour. The ingredients are mostly pantry-friendly and the final dish feels a little elevated without being complicated. The combination of coconut richness, tangy lime, mild curry warmth, and nutty peanut sauce really hits.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) For the chicken marinade:
½ cup coconut milk (mini can)
3 Tablespoons soy sauce (low-sodium preferred)
2 Tablespoons dark brown sugar
⅓ cup fresh lime juice (about 2 large or 3 small limes)
Preheat the oven to 450 °F (about 230 °C). Alternatively, prepare a foil-lined baking sheet or a grill pan.
In a 2-cup measuring cup or bowl, combine all the chicken-marinade ingredients (coconut milk, soy sauce, brown sugar, lime juice, ginger-garlic paste, curry powder) and stir until well blended.
Pour half of this marinade over the chicken thighs, tossing to coat them well; reserve the other half of the marinade in the measuring cup.
Place the marinated chicken onto the preheated grill pan or foil-lined baking sheet, and cook in the oven for about 10 minutes or until the internal temperature reaches 165 °F (74 °C). If desired, switch the oven to broil for about a minute to brown the chicken slightly.
While the chicken is cooking, make the peanut sauce: to the reserved marinade add the peanut butter (and tamarind paste if using), then blend or whisk until smooth and thick.
Remove the cooked chicken from the oven and let it rest for a couple of minutes on a cutting board. Then slice the chicken and arrange it on a serving plate. Drizzle some of the peanut sauce over the chicken, and serve the remaining sauce in a small bowl for dipping. Garnish with chopped peanuts, fresh cilantro and lime wedges.
Servings and Timing
Serves: 4
Prep Time: ~15 minutes
Cook Time: ~15 minutes
Total Time: ~30 minutes
Variations
Swap in boneless chicken breasts if preferred — just butterfly or pound them so they cook evenly.
For more heat: use hot curry powder instead of mild, or add a pinch of chili flakes to the marinade or sauce.
If you don’t have tamarind paste for the sauce, omit it and add a little lime zest for brightness instead.
Serve the chicken sliced over garlic rice, coconut rice, or a simple Asian salad. You can also use the sliced chicken in lettuce wraps.
Storage/Reheating
Store leftover chicken and peanut sauce in the fridge for up to 3 days.
You can freeze the marinated uncooked chicken or the cooked chicken (with sauce) for up to 3 months.
To reheat: warm gently in the oven or in a skillet until heated through; if the sauce thickens too much, loosen it with a splash of warm water or coconut milk.
FAQs
How can I make the dish gluten-free?
I would swap in a gluten-free soy sauce (or tamari) instead of regular soy sauce. Everything else in the recipe is naturally gluten-free.
Can I make this ahead of time?
Yes — I can marinate the chicken ahead of time, then cook just before serving. I can also cook the chicken ahead and reheat it. It’s freezer-friendly too.
What if I don’t have tamarind paste?
If I don’t have tamarind paste, I simply omit it from the peanut sauce and add a little lime zest to maintain a bright, tangy note.
What sides pair well with this chicken?
I like to serve this with garlic rice, coconut-rice, steamed vegetables or a fresh Asian-style salad. The rich sauce pairs well with lighter sides to balance the meal.
Can I use a grill instead of the oven?
Absolutely. I could grill the marinated chicken on a BBQ or indoor grill pan. The key is to cook it through to about 165 °F (74 °C) internal temperature, then slice and serve with the peanut sauce.
Conclusion
I’m excited about this dish because it delivers bold flavour with minimal fuss. The creamy coconut-lime marinade and the satay-style peanut sauce combine beautifully, and the quick cook time means it’s practical for busy nights. I hope it becomes one of my go-to dinners, and maybe yours too.
Tender chicken thighs marinated in a coconut-lime curry mixture and finished with a creamy peanut sauce. A flavorful and easy weeknight dish that delivers bold, Southeast Asian-inspired flavor in just 30 minutes.
Preheat oven to 450°F (230°C) or prepare a grill pan.
In a bowl or measuring cup, mix coconut milk, soy sauce, brown sugar, lime juice, ginger-garlic paste, and curry powder to make the marinade.
Pour half the marinade over chicken thighs, coating well. Reserve the other half for the peanut sauce.
Place marinated chicken on a foil-lined baking sheet or grill pan and cook for about 10 minutes, or until internal temperature reaches 165°F (74°C). Optionally broil for 1 minute for browning.
To make peanut sauce, stir peanut butter (and tamarind paste, if using) into the reserved marinade until smooth and thick.
Let chicken rest for a few minutes, then slice and serve drizzled with peanut sauce. Garnish with chopped peanuts, cilantro, and lime wedges.
Notes
Substitute chicken breasts if preferred, and butterfly or pound them thin.
For spice, use hot curry powder or add chili flakes to marinade or sauce.
Lime zest can substitute for tamarind paste in the sauce.
Serve with garlic rice, coconut rice, salad, or lettuce wraps.
Freeze marinated uncooked or cooked chicken for up to 3 months.
