Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe

Introduction

This peanut butter and coconut chicken traybake is a flavorful, easy-to-make dish that combines rich, creamy sauce with tender roasted chicken. Paired with a fresh cucumber salad and rice, it’s a perfect weeknight meal that feels special yet requires minimal effort.

Ingredients

• 4 skin-on, bone-in chicken thighs
• 6 spring onions, chopped into thirds
• 15g ginger, peeled and finely grated
• 1 garlic clove, finely grated
• 1 ¼ tsp ground turmeric
• ½ tsp chilli flakes
• 1 tsp coriander seeds
• 4 tbsp crunchy dark roast peanut butter
• 400ml can coconut milk
• 1 tbsp soy sauce
• 1 cucumber, peeled in stripes, deseeded and cut into chunks
• 1 lime, zested and juiced
• ½ red chilli, finely sliced
• 10g coriander, leaves picked
• Salted peanuts, for garnish
• Cooked white rice, to serve

Instructions

1. Step 1: Place the chicken thighs in a large bowl. Add the spring onions, ginger, and garlic. Sprinkle in 1 teaspoon of the turmeric, the chilli flakes, and coriander seeds. Season well with salt and pepper, then mix to evenly coat the chicken. Chill for 1 hour if you have time to let the flavors develop.
2. Step 2: Preheat the oven to 220°C (200°C fan)/gas mark 8. Arrange the chicken and spring onions in a deep roasting tin and roast for 15 minutes.
3. Step 3: Whisk together the peanut butter, coconut milk, soy sauce, and remaining ¼ teaspoon turmeric. Season lightly with salt and pepper.
4. Step 4: Remove the chicken from the oven and pour over the peanut sauce. Return the tray to the oven and cook for another 15-18 minutes, until the chicken is golden, cooked through, and the sauce has reduced and is bubbling.
5. Step 5: While the chicken cooks, prepare the cucumber salad by combining the cucumber chunks with lime juice and zest, sliced chilli, and coriander leaves. Season with salt and keep chilled until serving.
6. Step 6: When the chicken is done, sprinkle over coriander leaves, salted peanuts, and sliced chilli. Squeeze over extra lime juice to taste. Serve the chicken and sauce with plenty of cooked white rice and the cooled cucumber salad on the side.

Tips & Variations

• For extra crunch, toast the coriander seeds before using to enhance their flavor.
• Substitute peanut butter with almond or cashew butter for a different nutty twist.
• If you prefer less heat, reduce or omit the chilli flakes and fresh chilli slices.
• Adding a handful of spinach or kale to the tray in the last 5 minutes of cooking can add a nutritious boost.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Keep the cucumber salad separate and add fresh before serving to maintain its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can dry out more easily. Adjust cooking time accordingly and consider covering with foil if browning too quickly.

Is this dish gluten-free?

The recipe is gluten-free if you use gluten-free soy sauce or tamari. Be sure to check the labels on ingredients like soy sauce and peanut butter.

Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe

---

★★★★★

4.9 from 66 reviews

• Author: Ben
• Total Time: 1 hour 48 minutes
• Yield: 4 servings 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

This vibrant Peanut Butter & Coconut Chicken Traybake combines tender, juicy chicken thighs with a rich, creamy peanut and coconut sauce infused with aromatic spices. Paired with a refreshing cucumber salad dressed in lime and chili, this dish balances bold, tropical flavors and textures for a comforting yet lively meal perfect for family dinners or entertaining guests.

---

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 4 skin-on, bone-in chicken thighs
• 6 spring onions, chopped into thirds
• 15g ginger, peeled and finely grated
• 1 garlic clove, finely grated
• 1 ¼ tsp ground turmeric (divided)
• ½ tsp chilli flakes
• 1 tsp coriander seeds
• Salt and freshly ground black pepper, to taste

Peanut Sauce

• 4 tbsp crunchy dark roast peanut butter
• 400ml can coconut milk
• 1 tbsp soy sauce
• Salt and freshly ground black pepper, to taste

Cucumber Salad

• 1 cucumber, peeled in stripes, deseeded and cut into chunks
• 1 lime, zested and juiced
• ½ red chilli, finely sliced (plus extra for garnish)
• 10g coriander leaves, plus extra for garnish

To Serve

• Salted peanuts, roughly chopped
• Cooked white rice
• Extra lime juice for squeezing over

---

Instructions

1. Marinate the Chicken: Place the chicken thighs in a large bowl along with the chopped spring onions, grated ginger, and garlic. Sprinkle 1 tsp of the ground turmeric, chilli flakes, and coriander seeds over the chicken. Season generously with salt and black pepper, then mix well to coat all the pieces evenly. For best flavor, cover and chill for 1 hour if time allows.
2. Preheat the Oven: Heat your oven to 220°C (200°C fan) or gas mark 8.
3. Initial Roasting: Transfer the marinated chicken and spring onions into a deep roasting tin in a single layer. Roast in the preheated oven for 15 minutes to start cooking the chicken and allow the spices to bloom.
4. Prepare Peanut Sauce: While the chicken roasts, whisk together the crunchy peanut butter, coconut milk, soy sauce, and the remaining ¼ tsp of turmeric until smooth. Season lightly with salt and pepper to taste.
5. Add Sauce & Continue Roasting: Remove the chicken from the oven and carefully pour the peanut sauce over the pieces. Return the roasting tin to the oven and roast for an additional 15-18 minutes until the chicken is golden, fully cooked through, and the sauce has thickened and is bubbling.
6. Make Cucumber Salad: In a bowl, combine the cucumber chunks with lime zest and juice, finely sliced red chilli, and coriander leaves. Season lightly with salt and pepper, then keep chilled until serving.
7. Finish and Serve: Once the chicken is cooked, sprinkle over extra coriander leaves, salted peanuts, and sliced red chilli. Squeeze over additional lime juice. Serve the traybake hot with plenty of steamed white rice and the refreshing cucumber salad on the side.

Notes

• Marinating the chicken for longer enhances the flavor but can be skipped if short on time.
• Use bone-in chicken thighs for juicier meat and better flavor retention.
• Adjust chilli flakes and fresh chilli according to your heat preference.
• The sauce can be made ahead and refrigerated but best added before the second roasting stage.
• The cucumber salad adds a fresh, zesty contrast that balances the rich peanut and coconut sauce.

• Prep Time: 15 minutes (plus 1 hour marinating time optional)
• Cook Time: 33 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Fusion (Asian-inspired)

Keywords: peanut butter chicken, coconut chicken, traybake, peanut sauce, cucumber salad, easy dinner, Asian-inspired chicken