These Thai chicken thighs pack a lot of flavor. Cooked in a savory peanut sauce, they are delightfully fork tender. Perfect for a quick and easy low-carb dinner.
Thai flavors are some of my favorite. The lime juice, soy sauce, and crushed peanuts make a very flavorful sauce for the chicken thighs.
If you’re not accustomed to cooking with chicken thighs, instead of chicken breast, you’ll see why they are so well suited for this dish once you’ve made it.
The chicken soaks up the sauce and is so tender and juicy. You can, of course, use chicken breasts if you like, but they don’t soak up the sauce and flavors like thighs do. The end result will be less flavorful.
How to Make Thai Chicken Thighs
To keep this recipe low carb, be sure to use natural peanut butter in the sauce. You can add more if you like, depending on how low carb you want the recipe to be. I like to give it a hint of peanut butter, without adding the extra sugar and carbs to the dish.
The secret to this recipe is allowing the chicken to cook in the simmering sauce until it thickens, so the sauce soaks into the meat, making it tender, and then sticks to the meat in the end.
You don’t want a soupy sauce, so be sure not to cover the pot as it cooks. The liquid needs to evaporate as it simmers.
To add a little more substance to this meal, serve the chicken over cauliflower “rice”. If you have extra sauce, it can be poured over the “rice”. Garnish with extra chopped peanuts, cilantro, and green onions.
I love to serve this chicken with this Asian Cabbage Salad. The flavors go together so well, and it makes a complete meal that’s very low in carbs. Leftovers can be shredded to make healthy and delicious wraps for lunch the next day.
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Thai Chicken Thighs
- 1 tbsp sesame oil
- 2 lbs. boneless skinless chicken thighs
- 2/3 cup chicken broth
- 2 tbsp natural peanut butter chunky or smooth
- ¼ cup soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp Sriracha sauce
- 2 tsp fresh ginger
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh cilantro chopped
- 1/4 cup roasted peanuts chopped
- 3-4 green onions cut into thin slices
- Add sesame oil to a large skillet over medium high heat. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Remove and set aside on a platter.
- Pour chicken broth into the skillet and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Place the browned chicken thighs into the skillet. Cook on medium, uncovered, for 20-25 minutes, or until the liquid has reduced and thickened.
- Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.