What's the best peanut butter to use for the peanut butter chicken?

Use natural peanut butter for the best flavor and consistency - that just means one that literally only has peanuts and salt in the ingredient list. Avoid ones that include palm oil or sugar. I love Fix & Fogg (USA/NZ/AU), Manilife (UK), Pip & Nut (UK), or Pic's (NZ/UK). I've used crunchy peanut butter in the photos above, but smooth is also fab.

Can I use chicken breasts instead of chicken thighs?

Yes, you can. If you do, I recommend you butterfly them first (slice them in half, lengthways) for quicker cooking.

What can I serve with the peanut butter chicken?

I like to serve the chicken with steamed rice or my go-to loaded baked rice (the sauce is GORGEOUS when it soaks into rice), or you could go for a crunchy slaw-like salad (this Asian-style red cabbage salad is great), crispy skin on roast potatoes , garlic butter potatoes , or miso roasted sweet potatoes , or even 2-ingredient dough garlic naan or 2- ingredient dough cheese naan .

Charred Peanut Butter Chicken with Pineapple Salsa

Description

Piling gorgeously grilled chicken on a flavor-packed satay-inspired peanut sauce, topped with a zingy salsa, is a fabulous way to jazz up your regular chicken dinner. Similar to one of the best better-than-takeout meals ever, juicy grilled satay chicken, this charred peanut butter chicken is a twist on the classic and every bit as delicious.

Serve with steamed rice, a crunchy Asian style slaw, loaded baked rice, garlic butter potatoes, or miso roasted sweet potatoes.

Ingredients

Units Scale

For the charred chicken -

1 lb (500g) chicken thighs (boneless, skinless, and free-range)
2 garlic cloves, crushed
1-inch piece of ginger, grated (or use 1 teaspoon ginger paste)
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon pineapple juice (from your can)
1 tablespoon sesame oil
1 teaspoon ground turmeric
1 lemon, halved

For the pineapple salsa -

1/2 cup diced pineapple (canned is fine)
1 tablespoon pineapple juice (from your can)
1 teaspoon fish sauce
1/2 cup fresh mint leaves
1 scallion (spring onion), finely sliced

For the peanut sauce -

1/2 cup peanut butter
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 teaspoon fish sauce
1 tablespoon sweet chili jam (or sweet chili sauce, or honey)
1/2 cup water

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Instructions

Marinate the chicken. Add 2 crushed garlic cloves, the grated ginger, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of pineapple juice, 1 tablespoon of sesame oil and 1 teaspoon of ground turmeric to a bowl and mix to combine. Add the chicken thighs, then mix through the marinade to coat well. Set the chicken aside while you prepare the rest of the dish. PRO TIP: You can marinate the chicken up to 24 hours in advance if you like.
Make the pineapple salsa. Add ½ cup of chopped pineapple to a small bowl along with 1 tablespoon of pineapple juice, 1 teaspoon of fish sauce, the chopped mint leaves, and scallions. Mix to combine, then set aside.
Make the peanut sauce. Pour ½ cup of peanut butter into a small bowl, along with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of fish sauce, and 1 tablespoon of sweet chili jam. Use a fork to mix the ingredients well, then slowly pour in the water, mixing as you go. It’ll look like the sauce has split, but keep mixing, and it’ll come together into a smooth, creamy sauce with a pourable consistency. If it’s a little thick, add a little more water and mix.
Heat your pan. Set a large pan over high heat. I like to use a cast-iron griddle pan to get the gorgeous striped marks, but any pan is fine. You could also barbecue the chicken, or pop it under your broiler (grill) for 7 or so minutes on each side.
Cook the chicken. Once the pan is hot, arrange the marinated chicken in the pan on one layer. Cook for 7 minutes on one side, resisting the urge to move the chicken around. You want those lovely charred marks for maximum flavor. After 7 minutes, flip the chicken over. Place the halved lemon, cut sides down, onto the pan with the chicken, then cook for another 7 minutes, or until the chicken hits 165°F (74°C) using a probe thermometer in the thickest part (or slice into a piece and check there are no pink bits). Remove the chicken and the lemon from the pan.
Garnish and serve. Pour the peanut sauce onto a lipped serving plate, then arrange the charred chicken on top. Spoon over the pineapple salsa, then finish with a scattering of chopped peanuts. Serve the charred lemon wedges on the side.

Notes

SERVING SUGGESTIONS: I love serving this chicken over steamed rice, or you could serve it with a couple of crunchy salads – I love it with this Asian style cabbage salad or smacked cucumber salad. You could also serve it up with a pile of soft garlic flatbreads, two-ingredient dough garlic naan, two-ingredient dough cheese naan, steamed rice, loaded baked rice, crispy dukkah potatoes, or miso-roasted sweet potato wedges.

STORAGE INSTRUCTIONS: Once cooked, the chicken will keep well for 4 days, stored in the fridge in a covered container. You can also marinate the chicken up to 24 hours ahead of time. The peanut sauce will keep for at least 1 week stored in the fridge in a covered container, and you can make the pineapple salsa 2 days ahead of time.

INGREDIENT NOTES: While I prefer chicken thighs, you can use chicken breasts if you like. I recommend slicing them in half lengthways for quicker and easier cooking. You want to use natural peanut butter (peanut butter that has just peanuts and salt in it) rather than anything with added sugar or palm oil. My go-tos are Fix & Fogg (USA/AU/NZ), Manilife (UK), Pip & Nut (UK), or Pic’s (NZ, UK).

Prep Time: 10
Cook Time: 15
Category: meat
Method: stove top
Cuisine: american

Nutrition

Serving Size: 200g
Calories: 416
Sugar: 9.8g
Sodium: 1299.8mg
Fat: 25.2g
Saturated Fat: 5.2g
Unsaturated Fat: 18.3g
Trans Fat: 0g
Carbohydrates: 16.4g
Fiber: 2.4g
Protein: 33.4g
Cholesterol: 117.5mg