ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Spicy Peanut Sauce

Prep time 5 mins
Cook time 40 mins
Yield Serves 4


  • 4 bone-in, skin-on chicken thighs (about 1 lb. total)
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 cup low-sodium chicken broth
  • 1/2 cup peanut butter
  • 1 teaspoon crushed red pepper
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro

Nutrition Information

  • calories 519
  • fat 43 g
  • satfat 12 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 94 mg
  • iron 0.0 mg
  • sodium 505 mg
  • calcium 0.0 mg

How to Make It

  1. Trim chicken of excess fat; season with salt and pepper.

  2. Melt butter with oil in a skillet over medium-high heat. Add chicken; cook, turning often, until lightly browned, about 10 minutes total.

  3. Remove chicken to a plate; pour off all but 1 Tbsp. fat. Sauté onion until softened, about 5 minutes. Add broth and cook, stirring to pick up browned bits of chicken on bottom of skillet. Stir in peanut butter and 1/4 cup water. Cook, stirring, until sauce is smooth. (If sauce is too thick, add water, 1 Tbsp. at a time.) Stir in red pepper.

  4. Return chicken to skillet; turn to coat. Cover, reduce heat to medium-low; cook until chicken is cooked through, 25 minutes. Remove chicken to platter. Skim fat from sauce, stir in lime juice and 1 Tbsp. cilantro; spoon over chicken. Sprinkle with remaining cilantro.