This Thai chicken marinade balances sweet and spicy perfectly. Marinated and grilled, the chicken turns out juicy, tender, and packed with flavor. Low‑carb alternatives are suggested where relevant.
This grilled Thai chicken is fantastic. I used a Thai peanut dressing as the base for the marinade, letting the chicken soak for several hours and reserving a small amount to baste while grilling. The result is succulent, flavorful chicken that works great for meal prep—use it on salads, in wraps, or tossed into lo mein.
If you enjoyed Panera’s Spicy Thai Salad, you’ll love this chicken. It’s made to complement a spicy-sweet peanut dressing, giving you the same bright flavors at home. If you haven’t tried that salad before, this chicken is a great introduction to the combination of sweet, tangy, and a touch of heat.
How to make the BEST Thai Peanut Chicken Marinade
The marinade is based on a mild Thai peanut dressing: a touch of sweetness from honey and peanut butter with a small kick from chili garlic sauce. Increase the chili garlic if you prefer more heat.
To prepare, combine the ingredients and pour the mixture over 1 pound of chicken. Refrigerate for 1–5 hours to marinate. When ready to cook, preheat the grill to about 400° F.
Grill the chicken about 4–5 minutes per side, or until a meat thermometer reads 165° F. Reserve 1–2 tablespoons of the marinade before adding raw chicken so you can baste while grilling.
Ingredients for Thai Peanut Chicken
These ingredients are commonly found in home kitchens, especially if you make Asian-inspired dishes often. See the recipe card below for exact measurements.
- Peanut butter
- Honey (swap for brown sugar swerve, golden monkfruit, or sugar-free maple syrup for keto)
- Soy sauce (use coconut aminos if soy-free)
- Water
- Rice vinegar
- Sesame oil
- Lime juice (or lemon juice)
- Chili garlic sauce
- Minced garlic
- Fresh ginger, minced
- Chicken (also suitable for pork chops, steak, tofu, or vegetables)
Favorite ways to serve Thai Grilled Chicken
This chicken brightens up salads and sandwiches and works in many dishes. Popular serving ideas include:
- On a spicy Thai salad for a fresh, flavorful meal
- In a chopped Thai chicken salad—great for lunches, sandwiches, or wraps
- Wrapped with slaw and extra Thai peanut dressing for a satisfying lunch wrap
- Tossed into veggie lo mein for added protein and flavor
- In collard wraps with the marinade served as a peanut dipping sauce
How to store unused marinade
Once the marinade has contacted raw chicken, discard it or only use it for basting while the chicken cooks. Unused marinade can be refrigerated for up to two weeks and makes a great dipping sauce, salad dressing, or drizzle for vegetables.
More Grilled Recipes
- Easy Jalapeno Lime Marinade (low carb + no sugar)
- Grilled Caesar Chicken
- Grilled Pork Tenderloin
- Shrimp and Vegetable Kabobs
Thai Peanut Chicken Marinade
Ingredients
- 2 tbsp peanut butter
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp lime juice or lemon juice
- 2 tsp chili garlic sauce
- 2 tsp minced garlic
- 2 tsp fresh ginger, minced
- 1 lb chicken
Instructions
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Combine peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, chili garlic sauce, minced garlic, and minced ginger.
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Stir well until evenly combined.
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Pour the sauce over chicken and refrigerate for 1–5 hours to marinate.
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Preheat the grill to 400° F.
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Grill chicken 4–5 minutes per side, or until an internal temperature of 165° F is reached.
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Reserve 1–2 tablespoons of sauce for basting while cooking.
Video
Notes
Nutrition information using sugar-free maple syrup (approximation): Calories: 224; Total Fat: 10.5 g; Cholesterol: 82.7 mg; Sodium: 340 mg; Carbohydrates: 4.2 g; Fiber: 0.5 g; Sugar: 1.3 g; Protein: 28 g; Net Carbs: 3.7 g.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.