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
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
- 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.
- Preheat the Oven: Heat your oven to 220°C (200°C fan) or gas mark 8.
- 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.
- 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.
- 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.
- 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.
- 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
