Thai Grilled Chicken with Peanut Butter Marinade: Sweet, Smoky, and Irresistible for Summer Parties

This marinade gets its backbone from nutty peanut butter and punchy fish sauce, balanced with lime and just enough heat. It keeps the chicken ultra-juicy and deeply flavorful, perfect for a casual backyard cookout or weeknight hero meal.

Ingredients

For the Chicken:

• 1 kg (2.2 lbs) boneless, skinless chicken thighs

• Vegetable oil, for grilling

• Lime wedges and chopped fresh cilantro, for serving

For the Marinade:

• 6 tablespoons (90 g) creamy peanut butter

• 3 tablespoons (45 ml) fish sauce

• 2 tablespoons (30 ml) fresh lime juice

• 1 tablespoon (15 ml) honey

• 1 tablespoon (15 ml) rice vinegar

• 2 cloves garlic, minced

• 1 tablespoon (15 g) freshly grated ginger

• 1 tablespoon (15 ml) chili garlic sauce or Sriracha

• 2 tablespoons (30 ml) coconut milk (optional, for extra richness)

Instructions

1. Make the marinade: In a bowl, whisk together the peanut butter, fish sauce, lime juice, honey, rice vinegar, garlic, ginger, chili garlic sauce, and coconut milk if using. The marinade should be smooth and pourable.

2. Marinate the chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over, making sure the chicken is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Preheat the grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.

4. Grill the chicken: Remove the chicken from the marinade, letting the excess drip off. Grill for about 5–7 minutes per side, or until the chicken is deeply charred in spots and cooked through (internal temperature should reach 75°C / 165°F).

5. Serve: Transfer to a serving platter. Scatter with cilantro and serve with lime wedges on the side.

Recipe Tips:

• Marinate Longer: For the most flavor, marinate the chicken overnight. It makes a huge difference in tenderness and taste.

• Grill Temperature Matters: Medium-high heat gives you beautiful char without drying out the chicken. Avoid a blazing hot grill or the peanut butter sugars can burn.

• Alternative Cooking Method: No grill? Roast the marinated chicken at 220°C (425°F) in the oven for 20–25 minutes, finishing under the broiler for a little char.

• Extra Sauce Hack: Double the marinade (but keep half untouched!) to serve as a dipping sauce. Just simmer it for 2–3 minutes and serve on the side.

Disclaimer: The recipes and food recommendations in this article are for general inspiration and enjoyment. Since dietary preferences and restrictions vary, we recommend consulting with a nutritionist or dietitian if you have specific dietary concerns or health conditions. Please note that ingredient availability and cooking times may also vary based on location and personal preferences. Lastly, this page may contain affiliate links, meaning we may earn a small commission if you make a purchase through them at no cost to you. We are also part of the Amazon Associates program.

Thai Style Grilled Chicken with Peanut Butter Marinade

Serves 4

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