Name: Peanut Butter Chicken for Supper
Yield: 4

Peanut Butter Chicken is curry-marinated chicken grilled on skewers, served with a simple peanut sauce. It’s flavorful, straightforward, and made with pantry staples.

author’s note

Peanut Butter Chicken That Beats Takeout!

Peanut Butter Chicken is one of those straightforward meals that comes together with mostly pantry staples and just a few extras. All you really need is chicken. Fresh works great, but thawed frozen chicken does too.

I came up with this recipe after making my Peanut Chicken Lettuce Wraps for the hundredth time. That peanut dressing has been a surprise hit with my kids. It’s the first peanut sauce they ever liked. Even though the dressing is technically more of a dressing than a sauce, it turned out to be the reliable match for a simple chicken marinade.

Ingredients

Chicken: Both breast and thighs work well here!
Coconut Milk: Use full-fat coconut milk for the best flavor and texture.
Curry Powder: Add more or less depending on how spicy you like it.
Soy Sauce: Choose low-sodium soy sauce to control the salt.
Brown Sugar: Swap for honey if you prefer a more natural option.
Garlic and Ginger: Grate the ginger to release the most flavor.
Peanut Sauce: Use less honey for less sweetness, or add cayenne, red pepper flakes, or chili sauce for more heat. Use leftovers to dip spring rolls in.

The sauce being stirred, then mixed with chicken cubes and finally served with the cooked chicken skewers.

How To Make Peanut Butter Chicken

Marinate the chicken: Longer marinating time gives more flavor!
Prepare the peanut sauce: Adjust water for your desired sauce thickness.
Skewer and grill: Soak wooden skewers in water to prevent burning.
Serve and enjoy: Top with fresh cilantro or chopped peanuts for extra flavor.

Peanut Sauce Chicken Tips

Oil the grates: Use oiled paper towels and tongs to prevent sticking and get a good sear.
Use coconut milk: Even a little adds the fat and creaminess the marinade needs. Use leftovers for coconut rice.
Watch cook time: Small chicken pieces cook fast, about 4 to 8 minutes, turning once.
Check temp: Cook to 160°F. The heat will bring it up to 165°F as it rests.