Roasted Chicken with Peanut, Chilli and Coconut Sauce
A Southeast Asian-inspired roasted chicken dish that combines tender, marinated chicken thighs with a rich coconut-peanut sauce balanced by bright lime and fresh chilli heat. The magic lies in the aromatic paste of garlic, lemongrass, turmeric and coriander that infuses the chicken during marinating, then transforms into a creamy sauce when blended with roasted peanuts and coconut milk. The result is deeply savory with subtle sweetness, textured by whole peanuts and fresh herbs scattered across golden, charred chicken. This is ideal for anyone seeking impressive weeknight or weekend entertaining without fussy techniques. Serve it family-style for casual gatherings or plated for more formal occasions. What sets this version apart is the two-stage peanut use: half ground into the sauce for depth and body, half left whole for satisfying crunch and visual appeal.
Ingredients
- 4 garlic cloves, sliced
- 2 tbsp light brown soft sugar
- 4 tbsp dark soy sauce
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp chilli flakes
- 1 lemongrass stalk, outer layers removed, root trimmed, stem thinly sliced
- 2 tbsp vegetable oil or groundnut oilvegetable oil1:1oil
both have high smoke point; groundnut adds subtle nuttiness
- 14 tbsp full-fat coconut milk
- 2 ¼ lb free-range chicken thighs, legs or drumsticks
- 9 oz roasted peanuts, skin on or offalmond butter3 tbsp creamednutpeanuts-freeadds dairy
creamier result, less texture; removes peanut allergen
Full guide → - 2 limes
- 2 bunches green onions, trimmed and cut into 1 ½" lengths
- 2 red chillies, thinly sliced, deseeded if desiredbird's eye chilliessame qty, more heatchilli
significantly spicier; adjust qty down for milder result
Full guide → - 1 small bunch coriander, leaves roughly chopped
Instructions
- 1
Process garlic, half the sugar and half the soy sauce with turmeric, coriander, chilli flakes, lemongrass, oil and half the coconut milk until smooth.
- 2
Combine coconut mixture with chicken, cover and refrigerate for at least 1 hour or longer.
- 3
Remove chicken from refrigerator about 20 minutes before cooking.
- 4
Process half the peanuts with remaining sugar, soy sauce, coconut milk and juice from 1 lime; set aside.
- 5
Heat oven to 400°F fan.
- 6
Arrange chicken and excess marinade on a baking tray with green onions.
- 7
Roast for 35-40 minutes until golden, charred and cooked through.
- 8
Remove from oven and drizzle with coconut-peanut sauce.
- 9
Top with remaining peanuts, fresh chilli and coriander.
- 10
Serve with lime wedges.
Tips
Marinate chicken for longer than the 1-hour minimum if possible; 4-8 hours deepens flavor absorption without compromising texture, as the acid from coconut milk and soy remains gentle.
Pulse peanuts coarsely rather than pulverizing when making the sauce; leaving some texture prevents the sauce from becoming too thick and maintains pleasant mouthfeel.
Arrange chicken skin-side up on the tray and avoid crowding; spacing allows air circulation for better browning and charring on the edges.
Good to Know
Refrigerate cooked chicken and sauce separately in airtight containers up to 3 days. Do not freeze; coconut milk and peanut sauce separate when thawed.
Marinate chicken up to 8 hours ahead. Prepare peanut sauce paste up to 1 day ahead; store covered in refrigerator. Assemble and roast on serving day.
Serve family-style on a large platter with lime wedges alongside, or plate individually with sauce drizzled and toppings arranged. Pair with steamed rice, coconut rice or greens.
Common Mistakes
Skip marinating to avoid underseasoned, tough chicken; the time allows flavors to penetrate and tenderize.
Crowd the baking tray to avoid steaming instead of roasting; arrange in single layer with space between pieces for browning.
Substitutions
Nut-Free Alternatives
creamier result, less texture; removes peanut allergen
Full guide →General Alternatives
significantly spicier; adjust qty down for milder result
Full guide →FAQ
Can I use chicken breast instead of thighs and drumsticks?
Yes, but reduce roasting time to 25-30 minutes; breast dries out faster than dark meat. Pierce thickest part to check doneness. Thighs stay juicier and absorb marinade better.
What if I don't have lemongrass?
Substitute 1 tbsp grated fresh ginger plus zest of 1 lime for aroma and brightness. Omit if unavailable, though the dish loses its signature herbaceous note.
Can I make this in a slow cooker or on the stovetop?
Yes. After marinating, transfer chicken and marinade to a heavy pot, simmer covered 45 minutes until cooked through, then stir in peanut sauce and heat through. Skip oven roasting; result will be less charred but equally tender.