Spicy Peanut Coconut Chicken Thighs with Sautéed Greens

This spicy peanut coconut chicken thigh recipe delivers bold flavor, tender meat, and a nutritious green boost all in one pan. Ready in under 35 minutes, it’s perfect for busy weeknights or a cozy weekend lunch. The creamy coconut sauce balances the heat and crunch of roasted peanuts for a satisfying bite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 bone‑in, skin‑on chicken thighs (about 1¼ lb total)
• 2 Tbsp peanut butter (smooth or crunchy)
• ¼ cup coconut milk (full‑fat)
• 1 Tbsp soy sauce (or tamari)
• 1 Tbsp sriracha (adjust to taste)
• 1 Tbsp honey or maple syrup
• 1 clove garlic, minced
• ½ tsp fresh ginger, grated
• 1 Tbsp lime juice
• Salt & pepper, to taste
• 1 Tbsp vegetable oil
• 2 cups mixed sautéed greens (spinach, Swiss chard, kale)
• 1 Tbsp toasted peanuts, chopped
• Fresh cilantro and lime wedges, for garnish

Instructions

1. Pat the chicken thighs dry with paper towels; season both sides generously with salt and pepper.
2. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, sriracha, honey, garlic, ginger, and lime juice until smooth. Set aside.
3. Heat the vegetable oil in a large skillet over medium‑high heat. Add chicken thighs skin‑side down and sear until golden, about 5‑6 minutes.
4. Flip the thighs and pour the peanut‑coconut sauce over the top; reduce heat to medium and let the sauce thicken, basting the meat occasionally, for 8‑10 minutes or until the internal temperature reaches 165 °F.
5. While the chicken cooks, blanch the greens in salted water for 1 minute, then shock in ice water to retain color; drain well.
6. Heat a separate skillet over medium heat and sauté the greens for 2–3 minutes until just wilted. Season lightly with salt and pepper.
7. Plate the sautéed greens, place the chicken thighs on top, and spoon extra sauce from the pan over everything.
8. Finish with a sprinkle of toasted peanuts, fresh cilantro, and lime wedges on the side. Serve immediately.

Chef's Note

For the crispiest skin, let the thighs rest at room temperature for 10 minutes before searing. If you prefer a dairy‑free honey substitute, use agave nectar or maple syrup.

Make-Ahead Tips

Cool the cooked chicken and greens, then store separately in airtight containers for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of coconut milk to keep the sauce silky.

Substitutions

Use boneless skinless thighs for less mess. Swap coconut milk for almond or oat milk and reduce sriracha for less heat.